Pineapple Pie with Brown Sugar
8 servings
30 minutes
Pineapple pie with brown sugar is a true embodiment of cozy European baking. Its history traces back to ancient recipes of upside-down pies, where caramelized fruits create a rich flavor and appetizing appearance. In this version, the delicate dough soaked in pineapple juice combines with the aroma of cane sugar and vanilla, creating a harmony of sweetness and light fruit acidity. This pie is served warm, its caramel crust melts in the mouth, while juicy pineapples add moisture and tropical freshness. An ideal dessert for a cup of fragrant tea or coffee, it turns any tea party into a small celebration.
1
Preheat the oven to 180 degrees. Grease a ring-shaped pie dish with butter. Place 20 grams of softened butter in the dish, spread it evenly, and sprinkle with brown sugar. Drain the pineapple rings and reserve 4 tablespoons of juice from the can. Cut the rings in half and place them on the butter.
- Butter: 110 g
- Soft brown sugar: 2 tablespoons
- Canned pineapple: 440 g
2
Beat the remaining butter with brown sugar using a mixer until creamy. Add the eggs one by one and mix well.
- Butter: 110 g
- Cane sugar: 125 g
- Chicken egg: 2 pieces
3
Add vanilla and mix well. Then fold in the flour and reserved juice. Mix well with a spoon.
- Vanilla extract: 1 teaspoon
- Self-raising flour: 125 g
4
Spread the dough over the pineapples and smooth it out. Bake for 35-40 minutes until done. Leave in the pan for 10 minutes and transfer to a plate.
- Canned pineapple: 440 g
