Cranberry Pineapple Pie
8 servings
30 minutes
Cranberry pie with pineapple is an unusual combination of bright berry notes and juicy tropical hints. Cranberries add a pleasant tartness to the pastry, while pineapple brings gentle sweetness, creating a harmonious balance of flavors. This pie is perfect for cozy family evenings, festive tea parties, and simply for joy on a weekday. European cuisine is famous for its variety of desserts, and this recipe is a great example of combining traditional ingredients with exotic accents. The light vanilla dough makes the pie airy, and powdered sugar adds the finishing touch. Serve it with a cup of fragrant tea or coffee to highlight its special taste. Enjoy this sweet masterpiece!
1
For the test, mix the flour with the baking powder and vanilla sugar. Beat the eggs with sugar and add the flour, knead the dough.
- Wheat flour: 1 glass
- Baking powder (raising agent): 1 teaspoon
- Vanilla sugar: to taste
- Chicken egg: 4 pieces
- Sugar: 1 glass
2
Cut the canned pineapples into pieces, and add the cranberries and pineapples to the dough.
- Canned pineapple: 150 g
- Fresh cranberries: 150 g
3
Pour the batter into a buttered mold. Bake for 30 minutes at 180 degrees. Sprinkle the finished pie with powdered sugar.
- Butter: 1 tablespoon
- Icing sugar: 50 g
