Pineapple Pie with Rice Flour
12 servings
120 minutes
Pineapple rice flour pie is a delicate and exotic treat that combines the sweetness of fruits with the airy texture of the dough. This dessert is inspired by Russian cuisine but brings tropical freshness with pineapple, kiwi, and bananas. The use of rice flour makes it lighter and softer, while coconut flour adds a subtle nutty aroma. The pie has a harmonious flavor: the sweetness of the fruits is balanced by the tenderness of the dough and a slight tartness from the kiwi. It is served for family tea gatherings as well as festive events, delighting guests with its unique combination of ingredients. Baked to a golden color, it fills the home with an enticing aroma of vanilla and tropical fruits. This pie is an ideal treat for those wanting to try something new while preserving traditional baking.
1
Mix coconut flour and sour cream, let it swell while preparing the pie.
- Coconut flour: 1 glass
- Sour cream: 1 glass
2
In a separate pot, mix wheat and rice flour.
- Wheat flour: 1 glass
- Rice flour: 2 tablespoons
3
Add eggs and sugar to the wheat and rice flour and mix thoroughly.
- Chicken egg: 4 pieces
- Sugar: 1 glass
4
Add sour cream with coconut flour to the dough and mix thoroughly.
- Coconut flour: 1 glass
- Sour cream: 1 glass
5
Cut the pineapple into pieces.
- Canned pineapple: 1 jar
6
Peel the bananas and slice them into circles.
- Bananas: 4 pieces
7
Peel the kiwi and slice it into rounds.
- Kiwi: 5 piece
8
Place a third of the dough on a parchment-lined baking sheet.
9
Place bananas on the dough and add a little dough.
- Bananas: 4 pieces
10
Place kiwi on the dough and add a little dough.
- Kiwi: 5 piece
11
Place the pineapple on the dough.
- Canned pineapple: 1 jar
12
Roll out the remaining dough and place it in a preheated oven at 180 degrees for 1 hour.