Arrowroot and Pineapple Pie (Arrowroot Pie)
A pie with a simple flour-and-oil crust and a thick arrowroot, pineapple, and vanilla filling. Makes 8 servings.
The dough is made by combining flour, baking powder, salt, and oil, then adding water until it becomes pliable. The pineapple and arrowroot filling thickens with boiling water; the pie is then baked until the crust is lightly browned. Let it cool before slicing.
Ingredient allergens
Allergen listDepends on the product
-
Cereals containing gluten
Baking powder
Ingredients without verified allergen data 8
Ingredients without verified allergen data: Plain wheat flour, Oil, Salt, Water, Arrowroot flour, Crushed pineapple, Sugar, Vanilla pod.
Method
- 01
Make the dough
Mix the flour, baking powder, and salt. Work in the oil, then add water gradually until you have a pliable dough that can be kneaded. Roll it out and use it to line a pie dish.
Ready to continue when: The dough is pliable and lines the dish without tearing.
- 02
Rest the dough
Let the dough rest for at least 20 minutes before filling it.
Ready to continue when: The dough has rested for at least 20 minutes.
20 min - 03
Make the filling
Mix the crushed pineapple, sugar, arrowroot flour, and, if using, the vanilla pod. Gradually pour in 3/4 cup boiling water while stirring briskly, until the mixture thickens and turns opaque. Transfer the filling to the pastry crust.
Ready to continue when: The filling is thick and opaque and sits inside the pastry crust.
- 04
Bake and cool
Bake at 190 °C for 25–30 minutes, until the crust is lightly browned. Remove the pie from the oven and let it cool before slicing.
Temperature: 190 °C / 374 °FReady to continue when: The crust is lightly browned and the pie has cooled before slicing.
30 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.