baking in Africa: pineapple passion fruit pie

Fruits that I don’t typically associate with pie:

  • Pineapple
  • Passion fruit

And yet, my fellow pie lovers, here you have it. A pie that defies cultural norms. That dares to be different. That is bold and unique and damn proud of it. That says, loudly and clearly to anyone who will listen, “Who says you can’t have pie in the tropics?? Who!”

This pie is further evidence gathered in my ongoing research study which hypothesizes that the vast majority of edible items, when placed between two flaky, buttery pieces of crust and baked for awhile, are always delicious. I have yet to find any evidence against this hypothesis, so all in all I would say it is pretty scientifically sound at this point. Though up to now I have been fairly safe with my ingredients. So what next – kiwi pie? Pomegranate pie? Dragon fruit pie? I smell a book idea…

Pineapple Passion Fruit Pie
Inspired by this recipe on CDKitchen

1 recipe for flaky pie crust
1 small, ripe pineapple, peeled, cored, and roughly chopped (into bigger or smaller pieces depending on your preference)
5 passion fruits, cut in half
2 eggs, slightly beaten
zest and juice of 1 lemon
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon salt

Prepare and chill pie crust (for at least 1 hour). Preheat oven to 425 F and lightly grease your pie dish.

On a well-floured surface, roll out half the dough. Press into the greased pie dish and replace in the fridge to chill. Whisk eggs, sugar, and spices together. Add pineapple. lemon juice and zest, and passion fruit juice and pulp (unless pulp freaks you out, in which case I suggest using 8 or 9 passion fruits and straining the juice from them). Roll out the other piece of dough and cut into strips if doing a lattice top. Remove chilled crust-lined pie dish and pour fruit mixture into the pastry, mounding slightly in the middle. Place lattice top or full crust top over the pie, fold the edges over themselves and pinch tightly, then pinch around the edges. Brush the top with some of the juice from the pie, then sprinkle with cinnamon and sugar. Bake for about 45 minutes until crust turns golden brown. Let chill for a couple of hours before cutting into the pie.

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