Pineapple Custard Treat (Print Version)
# Ingredients:
→ Crust ingredients
01 -
A pinch of salt
02 -
1 yolk, lightly beaten (for brushing the top crust)
03 -
1/3 cup sugar (68 grams)
04 -
1-2 tablespoons chilled milk (if the dough feels dry)
05 -
3 large eggs
06 -
2 1/2 cups plain flour (300 grams)
07 -
1 1/2 sticks cold butter (170 grams), diced into cubes
→ Filling ingredients
08 -
1 cinnamon stick (around 2 1/2 inches long)
09 -
1 cup water (250 ml)
10 -
5 tablespoons cornstarch (50 grams)
11 -
1 cup sugar (200 grams)
12 -
5 cups diced fresh pineapple (about 800 grams, one big pineapple)
# Instructions:
01 -
Start by whisking together flour, sugar, and salt in a big mixing bowl. Work in the cold butter pieces using a fork or pastry blender until the texture turns crumbly. Add the eggs one at a time, stirring after each, and mix until the dough comes together.
02 -
Turn the dough onto a floured surface and give it a light knead. Add small amounts of milk if the mix feels dry. Divide it evenly into two portions, flatten each into a disc, wrap tightly in plastic, and chill for at least 30 minutes.
03 -
While the dough firms up, work on the filling. Combine sugar, pineapple chunks, and cinnamon in a pot over low heat. Blend cornstarch with water, pour it in, and stir until it thickens and turns glossy, about 10 minutes. Toss the cinnamon stick and let the filling cool completely.
04 -
Grab your chilled dough disks and roll each one on a floured surface into 12-inch wide, thin circles (around 1/8 inch thick). Line your pie dish with one piece, and keep the other aside for the top.
05 -
Spoon the cooled pineapple mixture into the crust that’s in the pan. Place the second dough circle over the top, trim the edges, and pinch to seal both doughs together. Make a small slit in the center for steam to escape, and brush the top with beaten egg yolk for a golden look.
06 -
Set your oven to 350°F (175°C) and bake the pie for about 50–60 minutes until the crust is golden and the filling is bubbly. Let it sit for a bit before slicing it up.
# Notes:
01 -
This buttery crust pairs perfectly with a tangy-sweet pineapple center, a delightful choice for a spring get-together.
02 -
Fresh pineapple is the best option here for bold flavor, though canned will save time if you're in a hurry.
03 -
This dessert can be made ahead! It keeps well at room temp overnight, so you’re set for casual meals or big holidays.