Pineapple-Mango Pie

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Ingredients are for a 23 cm (9 inch) pan. This is an adapted recipe from John Smith, but without macadamia nuts and the fruit arrangement: the original recipe suggests cutting the pineapples into rings and arranging the mango around them. I used fresh fruit, but canned fruit can also be used. In that case, be careful with the amount of sugar, as canned fruit is often sweet.

Ingredients

Butter - 3.2 oz
Sugar - 3.5 oz
Egg white - 1 piece
Wheat Flour - 3.5 oz
Baking Powder - 1 teaspoon
Salt - a pinch
Milk - 4 fl oz
Vanilla salt - a pinch
Brown Sugar - 2.5 oz
Red Wine Vinegar - 1½ tablespoons
Pineapple - 5.3 oz
Mango - 5.3 oz

Step by Step guide

Step 1

Melt 30 g of butter over medium heat, add brown sugar and vinegar. Heat the syrup while stirring constantly until the sugar dissolves.

Step 2

Pour a little sauce into the bottom of a greased pan. Arrange the diced fruit and pour the remaining sauce on top.

Step 3

In a bowl, mix flour, salt, baking powder, and a pinch of vanilla sugar.

Step 4

In a deep bowl, beat the remaining softened butter (60 g) and 80 g of sugar. Add the egg yolk and mix. Add half of the milk and half of the flour mixture, beating after each ingredient. Repeat.

Step 5

Using clean beaters, whip the egg white with a tablespoon of sugar until soft peaks form and gently fold it into the batter. Mix the batter and pour it over the fruit.

Step 6

Bake at 356°F (350 degrees Fahrenheit) for 20–23 minutes. Check the doneness of the batter with a toothpick. Let the pie cool slightly and carefully invert it onto a serving plate.