PINEAPPLE CRUMBLE - PIE

Ingredients

3 to 4 slices - canned pineapples
1 tbsp - brown sugar
2 cups - plain flour
75 gms - butter (cold)
pinch of salt
2 to 3 pinches - cardamom powder
2 to 3 pinches - nutmeg powder
2 to 3 pinches - cinnamon powder
Cold water
8” pie - plate

Method

Sieve flour with salt into a large plate. Cut butter into sieved flour. Rub lightly between fingers, till mixture resembles bread crumbs.

Store 1/3 mixture in fridge till required.

Sprinkle a little cold water on remaining mixture. Light knead into a dough, do not handle too much.

Shape into a lump, roll out using dry flour to dust. Press into pie plate, pulling up edges where necessary.

Prick lightly with a fork all over.

Refrigerate for 15 minutes.

Meanwhile:

Drain syrup from pineapple slices. Press out all excess liquid, chop into pieces.

Put in a heavy pan, sprinkle sugar. Heat, stirring continuously, till liquid is not watery.

Add all spice powders.

Take off fire, allow to cool.
Line pie mould with aluminium foil. Put a fistful of rajma or other bean to keep the shape.

Bake at 180oC in preheated oven for 10 minutes or very light golden.

Take out, remove beans and foil, allow to cool to room temp.

Pour pineapple mixture into pie mould, spread evenly.

Sprinkle flour mixture to cover filling evenly.

Return to bake at 180oC for 10-12 minutes, or light golden.

Allow to cool a little before cutting with a pie cutter.

Serve warm as is or with icecream.

Making time: 1 hour
Makes: 6-7 servings
Shelflife: 2 days