Ingredients
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-
250
-
2
-
100
-
80
-
80
-
-
1
-
250
-
100
-
1
-
-
-
-
Directions
Low-Fat Vegan Pineapple Pie, Really, really delicious pie filled with pineapple cream Low in sugars and vegan Cream can be made days ahead and kept in refrigerator , i like it it look YAMMMMYYYYYYY 🙂
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Steps
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1
Done
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First Make the Cream. in the Food Processor or With the Immersion Mixer Bled Chopped Pineapple, Yogurt and Cornstarch. I Dont Add Sugar Because the Pineapple Is Sweet Enough to My Taste, but If You Like Pies to Be Sweeter, You Can Add 150 Gr Superfine White Sugar. |
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2
Done
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Once It's Creamy, Transfer Into a Deep Saucepan and Heat Over Medium Heat. Cook Stirring Constantly Until It's Well Thickened, About 5 Minutes. Set Aside. |
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3
Done
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Turn on the Oven to 180c. |
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4
Done
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in a Large Mixing Bowl Combine Flour With the Baking Powder and Sugar. Stir. Make a Well in the Center and Add Juice and Oil. Quickly Knead With Your Hands to Form Soft Dough. |
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5
Done
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Cut 1/3 Piece from the Dough and Set Aside. |
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6
Done
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Place the Bigger Part of Dough Onto a Baking Paper and Roll Into 1/2 Inch Thin Crust. Place It Into a Round Baking Pan and Cover Evenly the Sides of the Pan. |
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7
Done
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Pit the Bottom of the Pie Crust With a Fork. |
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8
Done
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Fill With the Thick Pineapple Cream. |
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9
Done
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Roll the Remaining 1/3 Part of Dough Into a 1/2 Inch Thin Crust, Then Place It Onto the Cream to Close the Pie. |
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10
Done
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Close Evenly the Edges of the Pie Crust. |
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11
Done
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With a Knife Cut Four Long Lines on the Top of the Pie. |
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12
Done
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Brush Lightly With 1 Tbsp of Soy Yogurt. |
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13
Done
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Bake in the Preheated Oven About 40-45 Minutes, or Until Well Browned on Top. |
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14
Done
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Allow to Cool Comleteley, Then Slice in Triangles and Serve. |
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15
Done
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Usually, I Make These Pies the Evening Before and Serve the Next Morning For Breakfast. |
