Pineapple-Mango Pie
Baking and Desserts • European
Description
Ingredients are for a 23 cm (9 inch) pan. This is an adapted recipe from John Smith, but without macadamia nuts and the fruit arrangement: the original recipe suggests cutting the pineapples into rings and arranging the mango around them. I used fresh fruit, but canned fruit can also be used. In that case, be careful with the amount of sugar, as canned fruit is often sweet.
Ingredients
- Butter 5 oz
- Sugar 5 oz
- Egg white 1 piece
- Wheat Flour 5 oz
- Baking Powder 1 teaspoon
- Salt a pinch
- Milk 5 fl oz
- Vanilla salt a pinch
- Brown Sugar 0 oz
- Red Wine Vinegar 1½ tablespoons
- Pineapple 5 oz
- Mango 5 oz
Step-by-Step Guide
Step 1
Melt 30 g of butter over medium heat, add brown sugar and vinegar. Heat the syrup while stirring constantly until the sugar dissolves.
Step 2
Pour a little sauce into the bottom of a greased pan. Arrange the diced fruit and pour the remaining sauce on top.
Step 3
In a bowl, mix flour, salt, baking powder, and a pinch of vanilla sugar.
Step 4
In a deep bowl, beat the remaining softened butter (60 g) and 80 g of sugar. Add the egg yolk and mix. Add half of the milk and half of the flour mixture, beating after each ingredient. Repeat.
Step 5
Using clean beaters, whip the egg white with a tablespoon of sugar until soft peaks form and gently fold it into the batter. Mix the batter and pour it over the fruit.
Step 6
Bake at 355°F (350 degrees Fahrenheit) for 20–23 minutes. Check the doneness of the batter with a toothpick. Let the pie cool slightly and carefully invert it onto a serving plate.
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