Friday, January 18, 2008
For once, I felt that the photo with the cat actually turned out much better than the one without. Glinda was *very* interested in this little pie, and so were my guests. It's one of those recipes that I've had for ages, and made many times - but not for a very long while. As in, five years or so. I have no idea why - it's easy enough and it's very tasty.
I'm not a big fan or pie crust, but this one is a lot tastier than the regular versions. The rolled oats help to make it crispier and with a lovely nutty flavor. (Oh, you could of course use actual nuts in the crust - not a bad idea at all.)
Serve this with ice cream. I'm particularly fond of my coconut sorbet, that's really the ultimate pairing.
125 g butter
100 ml sugar
150 ml flour
150 ml rolled oats
1 tsp baking powder
100 ml sugar
200 ml crème fraîche, low fat is fine and lactose free substitutes are ok too!
2 tsp vanilla sugar
1 medium sized can of crushed pineapple, drained
Mix the pastry dough in a food processor. Mix everything, and process until the mixture starts to form a ball. Press it (don't even try to roll it) into a pie tin, and place in the fridge for 30 minutes. Bake at 200°C for 10-15 minutes. (Using pie weights if you want to reduce the shrinking of the crust, but I never bother. As evident in the photos.)
Remove from oven and lower the temperature to 175°C.
Beat egg and sugar for the filling, until very light and fluffy. Fold in the other ingredients and pour into the pie crust. Bake at the new, lower temperature of 175°C for 25-30 minutes.
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