Canned pineapple pie in the oven

Original, simple, from ordinary products! A pie with canned pineapples in the oven is a recipe for delicious homemade pastries, the preparation of which will not take you much time. The pie turns out juicy, with a pleasant tropical note in the taste.

Julia

Recipe author

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Composition / ingredients

servings:

Wheat flour

150

Eggs

Sugar

Butter (plus for greasing the mold)

100

Pineapples (canned)

250

Baking powder

Vanilla sugar

Salt (pinch)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 5 g

Fats 29 % 14 g

Carbohydrates 61 % 30 g

263 kcal

GI: 0 / 17 / 83

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to make a pie with canned pineapples in the oven? Prepare the products. To make the pie fluffy and soft, the ingredients must be at room temperature, take them out of the refrigerator in advance. Choose high-quality oil corresponding to GOST, without vegetable additives. Pineapples can be taken both in the form of rings and canned pieces.
Step 2:
Mix flour with salt and baking powder, sift. It is important to sift the flour to saturate it with oxygen. Then the cake will turn out to be airy and will rise well when baking.
Step 3:
Take the pineapples out of the jar, it's even better to throw the pieces on a sieve so that the excess liquid runs off. I have pineapple canned rings. I cut some of them into small pieces, and left some for the top of the pie.
Step 4:
Beat soft butter with sugar and vanilla sugar until fluffy.
Step 5:
Add the eggs to the butter one by one, without stopping beating. Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.
Step 6:
Beat the mass well after each egg, achieving splendor and uniformity of the butter-egg mixture.
Step 7:
Pour in the flour sifted with salt and baking powder, mix thoroughly until the flour lumps completely disappear. This can be done not with a mixer, but with a spatula.
Step 8:
Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. The dough should turn out thick, like greasy sour cream.
Step 9:
Grease the mold with oil, lay out half of the dough, smooth it out. I used a split mold with a diameter of 18 cm.
Step 10:
Spread the chopped pineapples on the dough.
Step 11:
Cover them with the remaining dough on top, gently smooth them out.
Step 12:
Put the rest of the pineapples on top of the future pie, pressing them a little into the dough.
Step 13:
Preheat the oven to 180 degrees in advance. Bake the pie for 35-40 minutes until golden brown. If the pie is browned on top, but the inside is not ready yet, cover the top with foil and continue baking until a dry splinter. Cool the finished pastries completely, cut into portions and serve to the table. Bon appetit!

When buying canned pineapples, I prefer fruit in the form of rings, they have better quality. In this form, ripe, good pineapples are subject to conservation. And those that are worse, crumpled, are cut into pieces.
Pineapple rings are denser, do not fall apart when sliced and retain their shape when mixed with dough. In the finished cake, they crackle slightly.
If you want pineapples to be softer, canned fruit will do.
The number of pineapples can be taken to taste.
Pineapples can be mixed into the entire volume of the dough, or you can just put everything on top. Or vice versa, spread the pineapples on the bottom of the mold and close the dough, and then turn the finished pie over.

When the top layer of baking is slightly browned, check it for readiness: pierce it with a wooden skewer in several places, if the skewer comes out dry, then the mold (or baking sheet) can be taken out of the oven.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !

What is the difference between vanilla, vanillin, vanilla extract and vanilla sugar, how to use and replace them correctly, so as not to spoil the taste of the dish , read in this article .