PINEAPPLE PIE RECIPE
PIE CRUST
3 cups of All Purpose flour
1 tsp. white sugar
11/2 tsp. of salt
1½ lard
2 tbsp. butter
1/3 cup of cold milk/water to knead the dough.
1 beaten egg yolk to varnish the pie crust before baking
FILLING
5 cups of fresh pineapple cut into cubes (about 1 large pineapple)
5 tablespoons of cornstarch
1 cup of water
1 cup of sugar *
Instructions
PIE CRUST
1. Combine the flour, sugar, and salt in a large bowl. Add the butter to the flour
mixture. With the help of a fork, mix until the texture resembles coarse
cornmeal, then gradually add the cold water to the mixture. Continue mixing
until all the ingredients are well combined.
2. Place the dough on a work surface (that is lightly dusted with flour) where
you can knead it with your hands.
3. Divide the dough into two pieces, then press down on them to form two disks.
Cover them with plastic wrap and place in the refrigerator for at least a half
hour. Remove from the fridge when you’re ready to bake, and the filling is
completely cold.
4. To roll the dough, use a rolling pin to flatten each disk on a floured surface.
Flatten each piece out to form a circle about 12 inches in diameter and 1/8 of an
inch thick. Line your pie dish with the first one and use the other to cover the pie
after you’ve added the filling.
PINEAPPLE PIE FILLING
1. Place the pineapple (chopped into large cubes), sugar, and cinnamon stick in a
large pot. Turn the heat to low.
2. In a small bowl, mix the cornstarch with the cup of water until it has
completely dissolved, then pour this mixture into the pot with the pineapples
and stir.
3. Keep cooking the pineapple mixture for about 10 more minutes, after which it
will begin to thicken, like if you were making a gruel. Once it thickens and
changes into a more transparent color, keep cooking for 5 more minutes, then
remove it from the heat and allow to cool and discard cinnamon stick. The filling
needs to be completely cool when added to the pie crust.
TO ASSEMBLE THE PINEAPPLE PIE
1. Line the pie dish with the first disk of dough and pour the pineapple filling
over it. Put the other disk of dough over the filling and cut a small vent on the
top. Trim the excess dough from the edge of the pie and press down on it to form
a seal between the top and bottom halves. Crimp the edge of the dough with your
fingers, then brush the top surface of the pie with the beaten egg yolk.
2. Bake the pie in a preheated oven at 350ºF for 50 to 60 minutes. When the pie
is ready, it will have a golden crust and the filling will be bubbling.
In case the edges of the pie crust are beginning to brown too soon, cover them
with aluminum foil in order to keep them from burning. Let the pie cool for a
couple of hours before cutting it, so that the slices come out nice.
EGG PIE RECIPE
Ingredients
PIE CRUST *
3 cups of All Purpose flour
1 tsp. white sugar
11/2 tsp. of salt
1½ lard
2 tbsp. butter
1/3 cup of cold milk/water to knead the dough.
1 beaten egg yolk to varnish the pie crust before baking
FILLING
1 cup evaporated milk
4 large eggs and another 1 large egg with white and yolk separated
1 tsp vanilla extract
1 tsp fresh kalamansi or lemon juice
1 can condensed milk (14oz)
Instructions
PIE CRUST
1. Combine the flour, sugar, and salt in a large bowl. Add the butter to the flour
mixture. With the help of a fork, mix until the texture resembles coarse
cornmeal, then gradually add the cold water to the mixture. Continue mixing
until all the ingredients are well combined.
2. Place the dough on a work surface (that is lightly dusted with flour) where
you can knead it with your hands.
3. Divide the dough into two pieces, then press down on them to form two disks.
Cover them with plastic wrap and place in the refrigerator for at least a half
hour. Remove from the fridge when you’re ready to bake, and the filling is
completely cold.
4. To roll the dough, use a rolling pin to flatten each disk on a floured surface.
Flatten each piece out to form a circle about 12 inches in diameter and 1/8 of
an inch thick. Line your pie dish with the first one and use the other to cover
the pie after you’ve added the filling.
FOR THE FILLING:
1. Heat the evaporated milk in the microwave oven for 1 minute.
2. In a large mixing bowl, combine and whisk the 4 eggs and the separated egg yolk.
Gradually add the condensed while whisking. Add the vanilla extract and lemon
juice, and continue whisking until all ingredients are well combined.
3. Add the evaporated milk and mix well with other ingredients.
4. Using an electric mixer, beat the egg white until it forms soft peaks.
5. Fold the beaten egg white into the mixture. (The beaten egg white will give the top
of the egg pie a brown color after baking.)
6. Baking the Pie:
7. Preheat oven to 350 degrees F. Pour the filling on the refrigerated pie crust.
8. Bake for 15 minutes at 350 degrees F then lower the heat to 325 degrees F and
continue baking for 40 to 45 minutes or until toothpick inserted in the filling comes
out clean.
9. Remove the egg pie from oven and allow to cool down. Serve with your favorite
drink either for dessert or snack.
BUKO PIE RECIPE
PIE CRUST *
3 cups of All Purpose flour
1 tsp. white sugar
11/2 tsp. of salt
1½ lard
2 tbsp. butter
1/3 cup of cold milk/water to knead the dough.
1 beaten egg yolk to varnish the pie crust before baking
FILLING
3/4 cup sugar
1/3 cup cornstarch
1 cup evaporated milk
½ cup buco water/juice
2 cups grated buco (young coconut meat)
Instructions
PIE CRUST
1. Combine the flour, sugar, and salt in a large bowl. Add the butter to the flour
mixture. With the help of a fork, mix until the texture resembles coarse
cornmeal, then gradually add the cold water to the mixture. Continue mixing
until all the ingredients are well combined.
2. Place the dough on a work surface (that is lightly dusted with flour) where
you can knead it with your hands.
3. Divide the dough into two pieces, then press down on them to form two disks.
Cover them with plastic wrap and place in the refrigerator for at least a half
hour. Remove from the fridge when you’re ready to bake, and the filling is
completely cold.
4. To roll the dough, use a rolling pin to flatten each disk on a floured surface.
Flatten each piece out to form a circle about 12 inches in diameter and 1/8 of
an inch thick. Line your pie dish with the first one and use the other to cover
the pie after you’ve added the filling.
FILLING
1. Combine sugar and cornstarch in a saucepan. Add evaporated milk and bucowater.
Cook over medium heat until thickened.
2. add grated buco meat. Cook for another 5 minutes and then set aside to cool.
Preheat oven to 375°F (190°C). Prepare an 8-inch pie plate.
