Recipe: Apple and pineapple tart step by step with pictures | Handy.Recipes

Apple and pineapple tart

Cooked Apple Pineapple Pie

Time to cook: 80 minutes

Total Servings: 6

Nutritional Value

Once, when I was pregnant with my first child, I had a craving for pineapple! Real, not canned! Bought a couple of good ones, but then I found a totally green fruit! And what to do with it? What to do with it? It's a pity to throw it away... I tried canning it myself, but it didn't work... So I started looking for a recipe for baking with pineapple, but all was not the same... Finally on a forum I found what I need! I liked the recipe insanely! Now I also make a quiche by this recipe, just exclude pineapple from the ingredients. Everyone just love this recipe for quiche, and certainly the apple-pineapple pie is swept away in the blink of an eye! It's light, fluffy, and insanely delicious! Try it, you won't regret it!

Author of the recipe

Ingredients for apple-pineapple pie:

  • Chicken egg - 3 units
  • Sugar - 1/2 glass
  • Cane sugar (TM Mistral + in caramel 50 g, as desired) - 1/2 glass
  • Sour cream - 100 g
  • Butter (+ in caramel 25g, optional) - 100 g
  • Wheat flour / Flour - 1.5 glass
  • Dough leavening agent - 1 sachet.
  • Vanilla sugar - 1 sachet.
  • Vodka - 1 tablespoon
  • Apple (1 large or 2 small) - 1 pc
  • Pineapple - 1 jar.

How to cook apple-pineapple pie step by step with photos

Beat eggs into a froth. I made a double batch, I have more volume, so don't be intimidated.

Add white sugar and TM Mistral sugar. Whisk to a stiff foam

I used Demerara sugar, so I crushed it with a jumbo jug in a glass, and gradually added it to the batter. The sugars have a distinctly caramel flavor to them!

Add the sour cream and melted butter, and stir to combine. Add the baking powder and vanilla sugar, then pour in the vodka. Don't be intimidated by the presence of vodka in the dough! You can't feel it in the dough at all! It makes the biscuit itself feel puffy and light! It's just a secret ingredient.

We've mixed it all up, then gradually add the sifted flour, kneading thoroughly to make sure there are no lumps!

The dough isn't thick, it leaks a little, it stretches.

I wanted to make caramel apples this time... So we take the sugar cane TM Mistral, pour it on the bottom of the form, put butter on top in pieces and send it to the heated oven for 8-10 minutes, depending on the shape and oven, we need the sugar to melt. I used a large double-cup mold, size 23*34 cm.

In the meantime, slice the apples and chop the pineapple to your liking! I just cut the rings into 4 pieces. You can get the pineapple chopped at once. And you can dice the apples as you like. I also sometimes add apples to the dough, the pie is even tastier!

Take the mold out of the oven and place the apples on top of the caramel.

Pour batter on apples and top with pineapple. Place in the oven, bake at 180 degrees C for 50 minutes. In general, see your oven, until dry.

Take out, cool and enjoy the pie! It rises very well and smells insanely delicious!

Here I am with the pie ))))

This is the previous pie, I added sliced pineapple and apples to the dough. I made just a batch, baked in a 28 cm round baking pan.

Nutritional Value:

Whole Dish:
3809.6 Calories
40.3 g
123.5 g
620.7 g
Per Serving:
634.9 Calories
6.7 g
20.6 g
103.5 g
320.1 Calories
3.4 g
10.4 g
52.2 g

Flour, Wheat Flour, Pineapple, Sugar, Butter, Sour Cream, Apple, Tender, Baking powder, Baking, Vanilla sugar, Vodka, Cane Sugar, Cakes, Pastry

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