Pineapple and Palm Seed Pie
Ingredient
| All Purpose Flour | 340 | g |
| Shortening | 100 | g |
| Butter, salted | 80 | g |
| Icing Sugar | 60 | g |
| Evaporated Milk | 50 | g |
| Hale’s Blue Boy Concentrated Pineapple Flavored Syrup | 70 | g |
| Baking Powder | ¼ | tsp |
| Salt | ¼ | tsp |
| Egg, beaten, for eggwash | ||
| Pineapple and Palm Seed Fillings | ||
| Mint Leaves | ||
| White and Red Marzipan for molding candy cane for decoration | ||
| Icing Sugar for Dusting | ||
| Ingredients for making pineapple and palm seed fillings | ||
| Palm Seeds | 600 | g |
| Water | 300 | g |
| Corn Starch | 50 | g |
| Hale’s Blue Boy Concentrated Pineapple Flavored Syrup | 250 | g |
Method
1.Sift all purpose flour, icing sugar, baking powder and salt together. Set aside. Beat salted butter with shortening and add sifted ingredients. Beat with paddle attachment at low speed till combined. Add Hale’s Blue Boy Concentrated Pineapple Flavored Syrup and milk. Mix just to combine. Put in plastic bag and refrigerate for 3 hours. After refrigeration, roll out at ½ cm. thickness. Line in pie pan greased with shortening and dock the base. Bake at 400 degree Fahrenheit for 5-7 minutes just to half bake the pie crust.2.Fill the fillings inside the pie crust. Roll out remaining pie crust dough at ½ cm. thickness. Use the cutter of the same size as the mould to cut the dough and cover the surface the pie crust. Eggwash and bake at 375 degree Fahrenheit for 15-20 minutes or till golden. Decorate with candy cane marzipan and mint leaves. Dust with icing sugar.
Method (for pineapple and palm seed fillings)
1. Mix all ingredients in the saucepan. Heat up and keep stirring all time till thickened. Leave to cool completely before using.
Remark : Ratio of concentrated syrup and other ingredients can be adjusted according to consumers' preference in each region.
Source : Food News & Life, Mae Ban Magazine
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