Pineapple Pie

Thanks for the link Leila. This was easy and so delicious! Anne

From the Nannabea facebook page

1 ready made pie crust; 1 can (400 g) crushed pineapple, drained; 3 eggs; 1 cup granulated sugar; ½ cup unsalted butter, melted; 2 tbsp plain flour; 1 tsp vanilla extract; ¼ tsp salt

Preheat the oven to 180°C and place the prepared pie crust into a pie dish.

In a bowl, whisk together 3 eggs, 1 cup sugar, ½ cup melted butter, flour, vanilla extract and salt until smooth.

Stir in the drained crushed pineapple and mix well.

Pour the pineapple filling into the pie crust and spread evenly.

Bake for 40–45 minutes until the filling is set and the top turns lightly golden.

When cool sprinkle evenly with icing sugar.

The first pineapple tart

 http://www.theoldfoodie.com/2006/08/first-pineapple-tart.html

"The first published recipe for pineapple appears in Richard Bradley’s “The Country Housewife and Lady’s Director” in 1736, and it still sounds delicious" the website

To make a Tart of the Ananas, or Pine-Apple. From Barbadoes.
Take a Pine-Apple, and twist off its Crown: then pare it free from the Knots, and cut it in Slices about half an Inch thick; then stew it with a little Canary wine, or Madera Wine, and some Sugar, till it is thoroughly hot, and it will distribute its Flavour to the Wine much better than any thing we can add to it. When it is as one would have it, take it from the Fire; and when it is cool, put it into a sweet Paste, with its Liquor, and bake it gently a little while, and when it comes from the Oven, pour Cream over it (if you have it) and serve it either hot or cold.

Air fryer pineapple frangipane tart

Air Fryer Pineapple

Ingredients: Sliced pineapple from approx. ½ small pineapple; 1 tablespoon vegan butter or margarine melted; 2 tablespoons maple syrup; 1 teaspoon cinnamon

Instructions: Peel, core and slice your pineapple and place in a mixing bowl.

Combine the melted butter, maple syrup and cinnamon in a small bowl, then pour it over your pineapple slices. Mix gently to even coat the slices.

Then place them in a single layer (slightly overlapping is fine) in your fryer basket and air fry at 380°F/190°C for 12-15 minutes, or until caramelized. Flip the pineapple once at the halfway point.

Enjoy warm or cold, as a side dish or dessert. 

OR in a frangipane tart!

Frangipane

Ingredients: 100g butter, softened; 1/2 cup (100g) caster sugar; 1 egg; 1 egg yolk; 1 cup (100g) almond meal; 1/4 cup (40g) plain flour

Instructions: To make the frangipane, use an electric mixer to beat the butter and caster sugar until pale and creamy. Add the egg and egg yolk and beat until just combined. Add the almond meal and flour and stir with a wooden spoon to combine. Spoon mixture into the prepared pastry case and use the back of a spoon to smooth the surface. Arrange the nectarines over the frangipane. Sprinkle with caster sugar.

Bake in oven for 30 minutes or until frangipane is set. Remove from oven and set aside in pan to cool completely.

Caramelised Pineapple Tart

Ed Halmagyi 2012 “The Food Clock: a year of cooking seasonally” Australia

Caramelised Pineapple Tart

Serves 6

165g (1/4 cup) caster sugar; 2 tsp softened unsalted butter; ½ pineapple, peeled; 2 sheets of frozen puff pastry, thawed; vanilla bean ice cream, to serve

1 Preheat the oven to 210°C

2 Put the sugar and butter in an ovenproof frying pan and set over moderate heat. Cook, stirring often, for 5 minutes until well caramelised. Remove from heat.

3 Slice the pineapple into 5mm thick pieces and remove the core. Arrange the pineapple slices decoratively on the caramel, then return to the heat and cook for 3 minutes.

4 Place the pastry sheets on top of one another and roll out to form a 25cm square. Trim off the corners to shape into a circle and drape over the pineapple. Tuck in the edge, then bake for 15 minutes or until the pastry has risen. Reduce the temperature to 170°C and  bake for a further 15 minutes until the pastry is crisp.

5 Invert the tart onto a plate, then cut into slices and serve with vanilla bean ice cream.

Pineapple Curd Tart

Thanks for these photos and recipe Marie R! It looks delicious!

https://www.woolworths.com.au/shop/recipes/pineapple-curd-tart

Ingredients for 10 servings

250g gingernut biscuits, broken; 250g butter, chopped; 1/3 cup moist coconut flakes; 2 free range eggs; 3  egg yolks; 1 1/2 cups caster sugar 1 and 1 half cups caster sugar; 2 tbs cornflour; 3/4 cup pineapple juice; 1 1/3 cups thickened cream; 1/2 pineapple, cut in half, sliced; 2/3 cup sour cream

Method

Place biscuits and 2 tbs coconut in a food processor. Process until crushed. Melt 125g butter, and add to biscuits. Process until combined. Press mixture over base and side of a 11x33cm (base) loose-based rectangular fluted tart pan. Chill for 15 minutes.

Place remaining butter, eggs, egg yolks and 3/4 cup sugar in a large heatproof bowl. Whisk cornflour with 1/2 cup pineapple juice. Add to butter mixture. Place the bowl over a saucepan of simmering water. Cook, whisking, for 10-15 minutes or until thickened and curd coats the back of a spoon. Spoon curd into biscuit shell. Smooth. Chill for 30 minutes.

Meanwhile, place remaining sugar in a large non-stick frying pan with remaining juice. Stir over low heat for 2 minutes or until sugar dissolves. Add pineapple. Increase heat. Boil for 5 minutes or until golden. Cool. Transfer pineapple to a sheet of baking paper.

Using an electric mixer, beat cream and sour cream in a large bowl until stiff peaks start to form. Toast remaining coconut. Serve tart topped with cream, caramelised pineapple, toasted coconut and caramel syrup.

Johnny Cash's Mother's Pineapple Rum Chess Pie

Adapted from https://www.splendidtable.org/story/2020/12/19/johnny-cashs-mothers-pineapple-rum-chess-pie excerpted from “A Good Bake: The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breads at Home” by Melissa Weller with Carolynn Carreño 2020

As I used a prebaked pie crust and not Johnny’s Mum’s original crust I am only sharing the filling recipe here. If you want the complete instruction follow the above link, Anne

Makes 1 (9-inch) pie; serves 6 to 8

For the filling: 1 ripe pineapple, chopped, blended and strained; 3 large eggs (150 grams); 1 cup granulated sugar (200 grams); 2 tablespoons coarse cornmeal (22 grams); 1/2 teaspoon fine sea salt (3 grams); 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly (113 grams); 3 tablespoons dark rum (45 grams)

Put the eggs, sugar, cornmeal and salt together in a medium bowl and whisk to combine. Add the pineapple pulp and stir with a rubber spatula. Add the butter, rum, and 2 tablespoons of the juice that you strained out of the pineapple. Whisk to combine.

Bake the pie in the oven for about 1 hour, rotating it from front to back halfway through the baking time so the crust browns evenly, until the custard is set; it will jiggle, but firmly, when you wiggle the pie. Remove the pie from the oven and set it on a cooling rack to cool to room temperature.

Johnny Cash and his Mum, Carrie in 1957

Pineapple cheese cake

Advanced Cookery, School of Home Science, Department of Technical and Further Education, Sydney 1976

6 servings

Crust: 4 cups rice bubbles (coarsely crushed); 125g shortening – melted; 60g sugar; 1 tsp cinnamon

Method: Crush rice bubbles roughly, add sugar and cinnamon. Add enough shortening to bind crumbs. Line a spring form tin or press into 2 greased 20cm pie dishes and chill.

Filling: 60g gelatine; 1 cup cold water; 2 eggs; 1 tsp salt; ½ cup cream or evaporated milk; 2 cups crushed pineapple, not drained (must be canned or cooked); 500g Philadelphia cream cheese

Method: Soak gelatine in 1 cup water and dissolve. Combine egg yolks, salt, pineapple and cold water and cook over hot water until thickened. Cool slightly and add dissolved gelatine. Chill over ice stirring continually till partially set. Beat the cream cheese and lemon zest to a smooth cream adding the lemon juice gradually. Blend the pineapple mix into the cream cheese gradually. Put aside to set. Lastly fold in stiffly beaten egg whites and whipped cream. Pour into a crumb lined tin. Chill for at least 4 hrs. Top with drained pineapple jelly glaze.

Glaze: 2 tsp gelatine; ½ cup pineapple juice; ½ cup water; 1 tblsp sugar

Method: dissolve gelatine in water, combine sugar, pineapple juice and gelatine. Allow to partially set, pour over top of cake – chill.

Alexandra’s Mum, Jill's Pineapple Meringue

Our lovely friend Alexandra wrote this recipe into her first collection, when she left home in the 1980s.

Pineapple Meringue

Small tin crushed pineapple; ½ cup sugar; ½ cup milk; 1 dessertspn custard powder; 2 egg yolks

2 egg whites, beaten; 2 dessertsp sugar – beat; cinnamon

My additions: 

Combine first group of ingredients in a small saucepan, simmer until the custard is thick. Pour into a greased pie dish. Let cool. 

Beat egg whites until stiff, add the sugar (some people add a pinch of cream of tartar too), beat some more. Pour or pipe onto custard, sprinkle with a pinch of cinnamon. 

Bake at 180°C for about 10 minutes or until slightly golden, Anne

Pineapple and Fruitmince Slices

Good Housekeeping’s Picture Cake Making, Melbourne 1950s

Pineapple and Mincemeat Slices

Shortcrust pastry; crushed pineapple; brown sugar; mincemeat (mixed fruit)

Line an oblong shallow tin with pastry, crimp edges and prick bottom with a fork. Down the length of the pastry put alternate lines of the pineapple, sprinkled with sugar, and mincemeat.

Cover with another layer of pastry. Brush with melted butter, and bake in a moderately hot oven (425⁰F;220⁰C) about 30 minutes. When cold, cut into narrow slices. If preferred. Mix equal quantities of pineapple and mincemeat, and make as for a covered tart.

Tasty pineapple from places starting with T

Cooking School Thai: Bring the flavours of Thailand to life in your own kitchen 2010, edited by Fiona Biggs (Love Food) Bath UK

Thailand - Chicken and Peanut Curry

Serves 4

1 tbsp vegetable oil or groundnut oil; 2 red onions, sliced; 2 tbsp Penang curry paste; 400ml / 14 fl oz coconut milk; 150ml / 5 fl oz chicken stock; 4 kaffir lime leaves, roughly torn; 1 lemon grass stem, finely chopped; 6 skinless, boneless chicken thighs, chopped; 1 tbsp Thai fish sauce; 2 tbsp Thai soy sauce; 1 tsp palm sugar or soft light brown sugar; 50g / 1 ¾ oz unsalted roasted peanuts, chopped, plus extra to serve; 175g / 6 oz fresh pineapple, coarsely chopped; 15 cm / 6 inch piece cucumber, peeled, deseeded and thickly sliced, plus extra to serve

1 Heat a wok over a medium-high heat, then add the oil. Add the onions and stir-fry for 1 minute. Add the curry paste and stir-fry for 1-2 minutes.

2 Pour in the coconut milk and stock. Add the lime leaves and lemon grass and simmer for 1 minute. Add the chicken and gradually bring to the boil. Simmer for 8-10 minutes until the chicken is tender.

3 Stir in the fish sauce, soy sauce and sugar and simmer for 1-2 minutes. Stir in the peanuts, pineapple and cucumber and cook for 30 seconds. Serve immediately with peanuts and cucumber on top.

The Cuisine of the South Pacific, Gwen Skinner, photography by Michael Willison, 1983 New Zealand

“The South Pacific conjures up visions of a paradise of waving coconut palms, coral reefs, white sands, and a tropical climate. It has all of those things, but it also has a wide geographical and cultural diversity and not the least of its splendours is its food.”

Tahiti and the Society Islands – Tropical Bean, Vegetable and Pineapple Salad

2 cups canned kidney beans (or mixed three-beans); ¼ cup green pepper, finely chopped; ½ cup young long beans, cooked; ½ cup butter beans, cooked (I substituted with baby corn and baby carrots, briefly steamed); ½ cup celery, diced; 1 cup pineapple, diced (fresh or canned); 1 large tomato; ¼ cup French dressing; salt and pepper

Drain canned beans and wash. Make sure cooked beans are cold. Section and remove the seeds from tomato then cut into fine strips.

Mix all ingredients together, season to taste.

Tonga – Pineapple Coconut Pie

Make a baked pie crust.

Filling: 2 cups milk; ½ cup flour; 1 cup sugar; ¼ tsp salt; 3 egg yolks, beaten; 1 tblsp butter; 1 cup coconut, grated; 1 ½ cups fresh pineapple, grated; 2 tblsp lemon juice

Mix a portion of the milk with the flour to a smooth paste. Heat remaining milk in a double saucepan, add paste gradually and stir until thick and smooth. Add sugar and salt. Pour into beaten egg yolks, return all to the double boiler and cook a further 3 minutes. Add remaining ingredients. Pour into a pie shell.

When cool, top with meringue.

Meringue topping: 3 egg whites; 4 tblsp sugar; ½ tsp vanilla (optional)

Beat egg whites until frothy. Add sugar gradually and continue beating until stiff. Add vanilla essence.

Bake pie at 180C for about 10 minutes.

Tanzania - Pineapple Salad

http://latechef.com/recipes.php?Simple-Quick=Tanzanian-Recipe/Tanzanian-Pineapple-Salad/1473

Ingredients:  3 large pineapples; 1/3 cup cashew nuts; ½ cup slivers coconut; 1 cup cream; 4 tblspn honey; 1 ¼ oz white rum

Method:

1 Cut pineapples into bite-sized cubes.

2 In a pan fry the nuts and coconut until golden brown.

3 In a separate bowl combine the rum, cream and honey. Then toss in the pineapple cubes.

4 Mix the cashew nut mixture into the bowl.

5 Let chill for 30 minutes in the refrigerator.

https://snapguide.com/guides/make-trinidad-pineapple-chow/

Trinidad - Pineapple Chow by Melissa Silverson

INGREDIENTS

1 cup ripe pineapple (or mango) ; 1 tablespoon cilantro (or chadon beni if available), chopped ; ¼ teaspoons garlic, chopped ; 2 red chilies (or 1/3 habanero), chopped  ; 1 salt, to taste ; ½ tablespoons calypso hot sauce (for extra heat, optional)

METHOD

1 Cube pineapple, chop hot peppers, garlic, & cilantro.

2 Add pineapple, hot peppers, garlic, salt, cilantro, & calypso hot sauce to bowl... Blend well.

3 Allow to sit for an hour for flavors to blend. Serve cool. 

Pineapple Tart

Thanks for the link Robyn!

http://www.foodiful.com.au/section/something-sweet/recipes/90767/pineapple-tart?utm_source=Facebook&utm_medium=Social&utm_content=pineapple-tart&utm_campaign=editorial

Pineapple Tart

Serves 8

“This pineapple tart makes for an easy but impressive pudding. It's best to buy a peeled whole section of pineapple for this recipe.”

Ingredients: 350 g shortcrust pastry; 110 g butter, soft; 110 g golden caster sugar; 2 eggs; 150 g almond meal; 25 g plain flour; ½ tsp baking powder; 1 lemon, zested; fresh pineapple cut into 5-6 thin rings, well drained on kitchen paper; 5- 6 maraschino cherries

Method:

Heat the oven to 200C/fan 180C. Roll out the pastry on a floured work surface and use it to line a 22cm loose-based tart tin. Line with baking paper and baking beans. Bake for 15 minutes, then take out the paper and beans and cook for another 2 minutes to dry the pastry out. Turn the oven down to 190C/fan 170C.

Beat the butter with the sugar, then beat in the eggs, almonds, flour, baking powder and lemon zest. Scoop this mixture into the tart case and level the top. Add the pineapple rings.

Bake for 30-35 minutes or until the mixture around the pineapple is puffed and golden. Put a cherry onto the centre of each pineapple ring while the tart is still warm.

Caramelised Pineapple and Ginger Tart

ABC Delicious: Wicked, Sinful Desserts from your Favourite Chefs
2002 Australia Photographs by Ian Wallace

 

 

Serge Dansereau, Chef, The Bather's Pavilion, Sydney

Caramelised Pineapple and Ginger Tart

“I love this dessert because of the unusual fruit it uses. Pineapple is not an easy fruit to turn into a dessert because of its great sweetness; married with ginger and coconut ice-cream it blends beautifully to create a classic dessert that I feel is a lip-smacking sensation“ Serge

125ml (½ cup) milk; 65g caster sugar, plus extra to sprinkle; 1 vanilla bean, split; 10g plain flour; 15g cornflour; 4 egg yolks; 100ml pineapple juice; 450ml thin cream, whipped; coconut ice-cream, to serve

Strudel tartshell: 6 sheets filo pastry; meted butter, to brush; icing sugar, to dust

Pineapple and ginger confit: 1 pineapple, cut into 1/2cm dice; 2 apples, diced; 200g caster sugar; 25g unsalted butter; 50g stem (or candied) ginger

To make the strudel tartshell, brush a sheet of the pastry with melted butter and dust with the icing sugar. Repeat with the remaining pastry sheets layering them at an angle. Use the pastry stack to line the base and side of a shallow 24cm loose-bottomed flan or quiche pan. Refrigerate for 30 minutes to cool.

Preheat oven to 190ºC. Remove pastry from fridge, trim any excess pastry, then line with non-stick baking paper and fill with rice or pastry weights. Bake in the oven for 10 minutes. Remove the rice and baking paper and return to the oven for 5 minutes until golden brown.

To male the confit, combine all the ingredients in a saucepan and bring to the boil. Reduce the heat to low and cook until the mixture is thick and all the liquid is absorbed.

To make the custard, place the milk, sugar and vanilla bean in a saucepan and bring to the boil. Reserve a little of the milk mixture and whisk in the flour, cornflour and egg yolks. Add to the remaining milk and whisk thoroughly while cooking over medium heat for 5 minutes. Add the pineapple juice and return to the boil. Remove from heat and strain, discarding the vanilla bean. Set aside to chill.

Just before serving, fold together the whipped cream and the custard. Spread the tart with the pineapple confit, then top with the custard. Sprinkle the top with the extra sugar and use a blow torch (or place under high grill) to caramelise the top. Serve with coconut ice-cream.

Serves 8.

Toni Lamond cooking with pineapple

Toni Lamond's Cooking When You're Broke, 1976 Melbourne

 

Popular Pud: Pineapple Tart

1 large tin crushed pineapple; 2 dstspn custard powder; 1 tblspn sugar; 2 eggs; chopped walnuts; 2 tblspn icing sugar for meringue; pastry

Method: Make pastry case. Cook until brown and crisp.

Filling: Place pineapple, custard powder, sugar in saucepan on a low heat. Separate eggs, add yolks to mixture. Put whites aside. Cook mixture until a bit thickened. Add walnuts at last minute. Pile mixture into pastry case. Beat egg whites until standing up in peaks. Add icing sugar, slowly. Pop on top of tart. Brown in moderate oven about 15 minutes.

 

And here is Toni Lamond in 1963 singing a medley.

 

 

https://www.youtube.com/watch?v=z4oRohGsJTs

 

Pineapple and Apple Slice

The Australian Women’s Weekly No. 2 Menu Planner, 28 easy two-course family dinners, Sydney 1987

Pineapple and Apple Slice

185g butter; 1 tspn grated lemon rind; 1 tspn grated orange rind; ¾ cup castor sugar; 2 eggs; 1 cup plain flour; ½ cup self-raising flour; 450g can crushed pineapple, drained; 410g can pie apple

Beat butter, lemon rind, orange rind and sugar in small bowl with electric mixer until light and fluffy. Add eggs one at a time, beating after each addition; stir in sifted flours. Spread half the mixture over the base of a greased lamington pan (base measures 19cm X 29cm). top with combined pineapple and pie apple. Spread remaining cake mixture over pineapple mixture. Bake in moderate oven about 45 minutes (or place mixture into microwave proof ring pan, microwave on HIGH for about 8 minutes). Dust with sifted icing sugar just before serving.
Recipe unsuitable to freeze.