We celebrated our 4 year anniversary this week. He got me this lovely handmade mug by Lesley McShea (via We Make London). I made him this pie, which has a buttery, flaky double crust holding fresh pineapple pieces bound in a light sweet lime-scented custard. Yes.
I encourage you to make this pie if you like any of those things; know that I’m cheering for you from my sofa, behind my laptop, because I am a big nerd.
‘I’ve never been with anybody longer than four years,’ I said.
‘Well, we can continue for longer, if you like,’ he said, ‘for the novelty.’
I frowned. ‘What is this “we”? This isn’t your longest relationship…’
‘We can go on for however many years it would take to match mine, then.’
‘It would be another two. I think we could manage that.’
‘And more, if we like.’
I feel awkward about revealing more of my gross cheese-on-toast feelings for Mr Pear, so let me swiftly change the subject and say that the only true constant in my life is good home-baked pie.
I first read about this pie on Lottie & Doof, which made me curious about the rest of the book. I skimmed the contents and saw that it included all the classic pies plus interesting flavours like Chocolate Lavender Teatime, a biscuit base pie containing Earl Grey-infused chocolate custard topped with lightly scented lavender whipped cream. Of course, you understand I couldn’t not buy this book. I’m so glad we’re all friends here.
This is the first pie I’ve actually made in full from First Prize Pies. If you said ‘pineapple pie’ to me, I’d think it would be something creamy and chilled, with a shortcrust or biscuit base. But Allison Kave takes the fresh fruit and bakes it between a flaky double crust as you would with any other classic fruit pie, like apple or cherry. Underneath a golden buttery crust, the pineapple yields just a little to the heat, its fragrant juice mingling with the lime-scented custard. Delicious, simple, and comforting. A winner.
PINEAPPLE PIE from FIRST PRIZE PIES by Allison Kave (via Lottie & Doof)
Makes 1 x 9 inch/23 cm pie. Keeps for up to 1 week in the fridge, well wrapped; the crust will soften slightly with time.
Allow a good amount of time (at least 1 hour) for the pie to cool completely before slicing; it will be much too messy to cut evenly when hot. Unless you don’t mind about that, of course. It’s your pie.
Either eat cold or reheat the portions you want in a low oven (70 degrees C/50 fan, or 160 degrees F) for at least 15 minutes. You may want to loosely cover the cut sides in foil to keep the filling from drying out.
4 UK medium (US large) eggs
200g/1 cup sugar
Finely grated zest and freshly squeezed juice of 1 lime
2 tablespoons dark rum (optional)
1/4 teaspoon salt
30g / 1/4 cup plain flour
55g / 1/4 cup melted unsalted butter
362g / 2 cups chopped fresh pineapple (I used 400g as this was the weight of the tub, and it was fine)
Enough of your favourite pastry for a double-crust 9 inch (23 cm) pie. You can find Allison’s own recipe here, which I recommend.
Egg wash or milk for glaze
Demerara sugar for topping (I didn’t use this; with it the pie would be prettier and have a further appealing crunch, but I didn’t mind)
Preheat the oven to 220 degrees C/200 fan (425 degrees F).
In a large bowl, whisk together the eggs, sugar, lime zest and juice, dark rum (if using), and salt. Then, in a separate smaller bowl, combine the plain flour with the melted butter until smooth and whisk it into the egg mixture until completely combined. Stir in the pineapple chunks.
On a large, clean, lightly floured work surface, roll out half of the pie dough into a circle about 28 cm (11 inches) in diameter. Transfer to a 23 cm (9 inch) pie plate and trim overhang to 2.5 cm (1 inch). Fill with the pineapple mixture.
Brush the rim of the filled pie with milk or egg wash. Roll the remaining half of the dough to a 25 cm (10 inch) circle and lay it on top, trimming the overhang and crimping the edges to your liking. Cut just slits on the top crust and brush evenly with egg wash or milk.
Set the pie on a baking tray and bake for 20 minutes, rotating halfway through. Reduce the heat to 180 degrees C/160 fan (350 degrees F) and bake for another 30 – 40 minutes until fully baked and deeply browned. The filling shouldn’t jiggle under the crust if you move the baking tray. It took the full 40 minutes for my pie; I had to cover the pie with a sheet of foil for the last 10 minutes. Doneness is the most important thing here, so bake your pie well.
Allow to cool completely before serving.