Friday, 1 February 2013
Palm Island Pie
I hate to admit it but these cheeky Sulphur Crested Cockatoos preferred a shredded wheatmeal biscuit to my Palm Island Pie! The pastry was a little heavy going but it wasn’t that bad! Anne.
Palm Island Pie.
Pastry: 2 cups plain flour, ½ tspn baking powder, 2 tblspns sugar, 1 egg, ¼ cup cornflour, 110 gms butter, ½ cup lightly toasted coconut, ½ cup milk.
Filling: 440g can Golden Circle Crushed Pineapple, 2 tblspns cornflour, 1 egg, 230 gms chopped pitted dates, ½ cup water, 1 tblspn butter.
Heat pineapple till boiling. Thicken with cornflour blended in water. Remove from stove. Beat in egg and butter. Add dates.
Pastry: Sift into basin flour, cornflour and baking powder. Blend in butter. Add sugar and coconut. Beat egg in cup, add milk to half fill. Stir into dry ingredients to make firm paste. Roll out two thirds to line 18cm square layer pan. Add filling, cover with remaining pastry. Bake in moderate oven (375°F) about 25 minutes. Sprinkle with toasted coconut.
My mother-in-law, Joan, has recently taken up lawn bowls and by strange coincidence the symbol on her bowls is . . . a pineapple! Anne.