Tinned pineapple pie in the oven

8 servings
1 hour

When I buy canned pineapples, I prefer fruit in the form of rings, they have better quality. In this form, ripe, good pineapples are subject to preservation. And those that are worse, dented, cut into pieces. Pineapples are denser in rings, do not fall apart when cut and retain their shape when mixed with dough. In the finished pie, they are slightly rustling. If you want the pineapples to be softer, a piece-preserved fruit will work. The amount of pineapples can be taken to taste. Pineapples can be interfered with the entire volume of dough, or you can simply put everything on top. Or, conversely, spread the pineapples to the bottom of the mold and close with dough, and then turn the finished pie.

How do I make a tinned pineapple pie in the oven? Prepare the products. For the pie to be lush and soft, the ingredients must be at room temperature, take them out of the fridge beforehand. Choose high-quality oil that meets GOST, without vegetable additives. Pineapples can be taken both in the shape of rings and canned pieces.

Mix the flour with salt and baking powder, sift. It is important to sift through the flour to saturate it with oxygen. Then the pie will turn out to be airy and rise well when baking.

Remove the pineapples from the jar, it is better to even throw the pieces on a sieve so that the glass has extra liquid. I have ring-canned pineapples. I cut part of them into small pieces, and left part for the top of the pie.

Whisk the soft butter with the sugar and vanilla sugar until fluffy.

One at a time, add the eggs to the oil, without stopping to beat. Be sure to wash your eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

Beat the mass well after each egg, achieving the pomp and uniformity of the butter-egg mixture.

Pour in the flour sifted with salt and baking powder, mix thoroughly until the flour lumps are completely gone. This can be done no longer with a mixer, but with a spatula.

Be prepared for the fact that flour may be needed more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. The dough should turn out thick, like fatty sour cream.

Grease the shape with oil, lay out half the dough, flatten. I used an 18cm split shape.

Spread the cut pineapples on the dough.

Cover them on top with the remaining dough, gently flatten.

Place the rest of the pineapples on top of the future pie, pressing them slightly into the dough.

Preheat the oven to 180 degrees in advance. Bake the cake for 35-40 minutes until golden. If the pie is browned on top and not yet ready inside, cover the top with foil and continue baking until dry. Cool the finished pastries completely, cut into portions and serve. Enjoy your meal!

When the top layer of baking browns slightly, check for readiness: pierce it with a wooden skewer in several places, if the skewer comes out dry, then the shape (or baking sheet) can be taken out of the oven.

Keep in mind that everyone has different ovens. The temperature and cooking time may differ from those indicated in the recipe. To make any baked dish successful, use useful information about the features of the ovens!

How vanilla, vanillin, vanilla extract and vanilla sugar differ, how to properly apply and replace them so as not to spoil the taste of the dish, read this article.

Is it possible to replace baking powder with soda, how to add them correctly so that the pastries are lush, how to avoid an unpleasant soda taste and much more read in the article "Baking powder or baking soda - what is better? "