Pineapple pie
This delicious pineapple pie couldn't be easier to make. Using oat flour in the pastry makes a really crunchy base. Serve your pineapple pie with whipped cream.
Ingredients
Oat base
150 g butter
75 ml Dansukker Cane Sugar
250 ml plain flour
150 ml oat flour
1 pinch salt
Pineapple filling
1 egg
200 ml crème fraiche
50 g Dansukker Light Muscovado Sugar
5 g Dansukker Vanilla Sugar
1 tin crushed pineapple (380 g)
To serve
Dansukker Icing Sugar
whipping cream
Instructions
Set the oven temperature to 175°C, fan.
Melt the butter and mix in the cane sugar, plain flour, oat flour and salt. Combine to make a smooth dough and allow to cool. Grease a springform tin about 22 cm in diameter. Press the dough into the cake tin after dusting your fingers with flour.
Mix the eggs, crème fraiche, muscovado sugar and vanilla sugar to a smooth paste. Stir in the crushed pineapple and distribute the mixture evenly over the base.
Bake in the lower part of the oven for 25-30 minutes. Dust with icing sugar and serve with whipped cream.
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