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Pineapple & Mincemeat Pie




Source of Recipe


Sainbury's


List of Ingredients




675g fresh pineapple, peeled, sliced and segmented into eighths
50g demerara sugar (optional)
450g shortcrust pastry
225g fruit mincemeat
a scant ½ x 5ml spoon ground ginger
1 medium egg, beaten, to glaze

Recipe



Preheat the oven to 220°C, 425°F, Gas Mark 7.

Sprinkle the pineapple segments with the demerara sugar, if you wish. Roll out just over half the shortcrust pastry, and put in a pie dish.

Put the mincemeat on the bottom and cover with the pineapple segments. Sprinkle with the ginger. Roll out the rest of the pastry; then cover and decorate the pie with pastry pineapples.

Glaze with the beaten egg. Bake for 20 minutes in the preheated oven and then for another 15-20 minutes at 180°C, 350°F, Gas Mark 4.