Rusty Lee

Rustie Lee's

Pineapple & Mango Pie

Rustie Lee

INGREDIENTS

Pastry:

  • 450g of plain flour
  • 225g butter
  • 110g caster sugar
  • 2 eggs

 

 

Filling:

  • 1 large fresh pineapple
  • 1 large Mango, peeled and sliced
  • 110g caster sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla essence
  • 275ml of water
  • 1 1/2 dsp of corn flour
  • 50g of icing sugar

 

METHOD

  1. Sieve flour into deep bowl. Mix together butter and sugar to creamy consistency and add to flour.
  2. Gradually add eggs and mould into a dough.
  3. Roll half the pastry and line flan dish.
  4. Bake the pastry case (cover with greaseproof paper in the centre and put baking beans on top  to prevent pastry rising) for 10 minutes at 190 degrees C. Remove from oven.
  5. Take top off pineapple and save. Peel, core and dice your fresh pineapple and put together with your Mango and chop through with a knife.
  6. Dissolve corn flour in a little water and put into pan together with your fruit, sugar, vanilla, cinnamon and water and cook for 5 minutes.
  7. Let cool for a few minutes, then put mixture into flan case. Roll out the rest of the pastry to make a lid for the flan. Cover and cut slits into the lid to let steam escape during baking. Bake for 20-25 minutes at 190 degrees C.
  8. Remove from Oven, let cool. Take pineapple top and cut a hole into the top of the pie in which to insert pineapple top.
  9. Sprinkle with icing sugar.

Download the recipe here