Pineapple Cherry Pie

Baking and Desserts | Russian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Pineapple Cherry Pie

Ingredients

Wheat Flour - 10.6 oz
Salt - a pinch
Caramel Syrup - 4 tablespoons
Canned Pineapple Chunks - 15 oz
Ground dried cherries - 11 pieces
Salted Butter - 10.6 oz
Farm fresh eggs - 5 pieces

Step by Step guide

Step 1

Preheat the oven to 338°F. Sift the flour and salt into a bowl and set aside.

Step 2

Grease a baking dish (30x19x3.5 cm). Line the bottom of the dish with parchment paper and grease it with butter. Pour warm golden syrup into it. Use a spoon to evenly spread the syrup over the paper. Arrange the pineapple rings in 2 rows of 4 pieces, then place the cherries in the center of the rings and between them.

Step 3

Mix the softened unsalted butter and sugar until light and fluffy, using a paddle attachment in a mixer on high speed. Switch to low speed and slowly add the eggs. Turn off the mixer. Using a rubber spatula or a large metal spoon, gradually add the flour to the mixture (one third at a time). Mix thoroughly.

Step 4

Slowly pour the batter over the fruit in the dish, then spread it evenly to cover all the pineapple pieces. Bake in the center of the oven for 45 minutes, until a toothpick inserted in the center comes out dry, without batter. Let the pie rest on a rack for 5 minutes.

Step 5

Run a sharp knife around the edges of the pie to help it release from the baking dish. Place greaseproof parchment paper on a rack and carefully turn the pie onto it. Gently peel the parchment paper off the pie, being careful not to disturb the pineapples.

Step 6

Brush the pie with warm syrup and let it soak for a few minutes. Serve either warm as a dessert with custard or cream, or cold, cut into pieces (the pie can be stored for about a week).