We had one other dinner occasion final evening so I needed to bake one other pie for dessert and needed one thing completely different from these I had bake earlier than.  Pineapples aren’t that frequent a filling flavour for pies so determined to do that one.  I’ve to say it was scrumptious, I decreased the sugar from the unique recipe particularly the meringue which I additionally ready as a Swiss meringue as a substitute of the French meringue within the authentic recipe since I discover them a bit extra secure.

Filling 

One 20-ounce can crushed pineapple (don’t drain)

1 cup bitter cream

¾ cup sugar (I decreased to a bit beneath ¾ cup)

¼ cup all-purpose flour

1 tablespoon freshly squeezed

1/2 tsp kosher salt

2 egg yolks

 

Meringue 

3 egg whites, at room temperature

½ teaspoon vanilla extract

¼ teaspoon cream of tartar

¼ cup plus 2 tablespoons sugar (decreased to only beneath ¼ cup)

 

Ritz Cracker Crust

  • 5 ounces spherical buttery crackers (akin to Ritz) (about 40 crackers), crushed.  (Authentic not sufficient elevated to 175 g)
  • 3 tablespoons granulated sugar (cut back vastly to 1 tbsp)
  • 1 1/2 teaspoons kosher salt (cut back to ½ tsp)
  • 1/2 cup (4 oz.) unsalted butter, melted

 

Preheat oven to 350°F.

Crush the crackers finely, however to not mud. You should use a food processor or your fingers. Add the salt and sugar, then knead within the butter till the crumbs maintain collectively like dough. Press into an 9-inch pie pan. Freeze for half-hour, then bake for 20 minutes or till the crust is golden brown.   

 

To make the filling: In a big saucepan, mix the pineapple with its syrup, the bitter cream, sugar, flour, lemon juice, and salt. Cook dinner over medium warmth till the combination begins to bubble, and prepare dinner, stirring, for two minutes extra. In a medium heatproof bowl, whisk collectively the egg yolks. Proceed to whisk vigorously whereas including a couple of splashes of the new pineapple combination into the bowl to mood the eggs. Dump every little thing again into the pan, and prepare dinner for two minutes longer, stirring always.

Pour the filling into the pie shell and put aside.

 

Make the Swiss meringue.

With gently simmering water, the meringue ought to prepare dinner pretty quick. When you discover the temperature climbing too slowly, merely crank up the warmth.

Fill a 3-quart pot with 1½-inches of water and place over medium-low warmth, with a hoop of crumpled foil set within the center to behave as a booster seat. Within the bowl of a stand mixer, mix egg whites, sugar, salt, cream of tartar, and rose water or vanilla bean (if utilizing). Place over steamy water, stirring and scraping always with a versatile spatula till skinny, foamy, and 175°F on a digital thermometer, about 10 minutes. Switch to a stand mixer fitted with the whisk attachment and whip on excessive till shiny, thick, and quadrupled in quantity, about 5 minutes. Use instantly.

My index of bakes.



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