| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Meats, Eggs |
|
Sainsbury9, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 675 |
g |
Fresh pineapple; peeled, sliced and |
|
|
; segmented into |
|
|
; eighths (1 1/2 lb) |
| 50 |
g |
Demerara sugar; (optional) (2oz) |
| 450 |
g |
Shortcrust pastry; (1lb) |
| 225 |
g |
Fruit mincemeat; (8oz) |
|
|
A scant 1/2 teaspoon ground ginger |
| 1 |
|
Egg; beaten, to glaze |
INSTRUCTIONS
Preheat the oven to Gas Mark 7/425 °F/220 °C.
Sprinkle the pineapple segments with the demerara sugar, if you wish. Roll
out just over half of the shortcrust pastry, and put it in a 9-inch (23cm)
pie dish.
Put the mincemeat on the bottom and cover with the pineapple segments.
Sprinkle with the ginger. Roll out the rest of the pastry; then cover and
decorate the pie with pastry pineapples.
Glaze with the beaten egg. Bake for 20 minutes in the preheated oven and
then for another 15-20 minutes at Gas Mark 4/350 °F/180 °C.
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