Indulge in the sweet and tangy delight of Pay de Piña, a classic Filipino dessert that's sure to become a family favorite. This vibrant pineapple pie boasts a buttery, flaky crust encasing a luscious filling of perfectly caramelized pineapple chunks, infused with warming spices and a touch of citrus. Forget complicated recipes and store-bought disappointments; this homemade Pay de Piña is surprisingly easy to create, even for novice bakers. The bright, tropical flavors are perfect for any occasion, from casual weeknight gatherings to festive celebrations.
This recipe offers a simplified approach to a beloved dessert, utilizing readily available ingredients and straightforward techniques. Ready to experience the joy of crafting this delicious pie from scratch? Let's dive into the step-by-step process and create a Pay de Piña that will leave everyone wanting more.
Tools Needed
- bowls
- saucepan
- plastic bag/wrap
- sieve
- knife
- oven
Ingredients
- Wheat flour: 3 cups
- Vanilla: 2 tablespoons
- Cold water: 1/3 cup
- Eggs: 2
- Butter: 3 (90g) sticks
- Salt: a pinch
- Sugar: 1/3 cup
- Natural pineapple: 700g
- Cornstarch: 6 tablespoons
Step-by-Step Instructions
Step 1. Make and Chill the Dough
- In a bowl, combine butter, flour, sugar, eggs, vanilla, salt, and cold water. Knead until the dough no longer sticks to your hands.
- Cover the dough with plastic wrap and refrigerate for one hour.
Step 2. Prepare and Cook the Pineapple Filling
- In a bowl, combine pineapple, sugar, vanilla, cornstarch, and cold water. Stir until the cornstarch is dissolved.
- Cook the filling in a saucepan over medium heat for 45 minutes, stirring frequently to prevent lumps. It should thicken.
- Strain the cooked pineapple filling to remove any lumps and let it cool completely.
Step 3. Assemble and Decorate the Pie
- On a floured surface, roll out half of the dough. Place the cooled pineapple filling in the center.
- Roll out the other half of the dough and place it over the filling. Seal the edges.
- Cut strips from the remaining dough and arrange them on top of the pie in a lattice pattern. Brush with beaten egg and sprinkle with sugar.
Step 4. Bake and Cool
- Bake in a preheated oven at 200°C (392°F) then lower to 180°C (356°F) for approximately 20-30 minutes, or until golden brown.
- Let the pie cool completely before serving.
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Tips
- Ensure the water used for the cornstarch mixture is cold to prevent lumps.
- Stir the pineapple filling frequently while cooking to avoid lumps.
- Check the pie frequently during baking to ensure it doesn't burn. It's ready when it is golden brown on the sides, ends and top.
Nutrition
- N/A
FAQs
1. Can I use canned pineapple instead of fresh?
Yes! Canned pineapple works well, just make sure to drain it thoroughly to avoid a watery filling. You may need to adjust the sugar depending on the sweetness of the canned pineapple.
2. How can I make the crust more flaky?
Use very cold butter and don't overmix the dough. Make sure your ingredients are cold before you start and handle the dough gently. You can also chill the dough before baking.
3. What can I do if my pie filling is too runny?
Thicken the filling by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of cold water) to the filling before baking. Simmer for a few minutes until thickened.
There you have it – your very own homemade Pay de Piña! Enjoy the sweet reward of your baking efforts with a slice of this delightful tropical pie. Share this recipe with friends and family, and spread the joy of this simple yet satisfying dessert.