Guest Author - Deborah Barocas
It’s fall here in New York, which means it’s Pie Season. So let the baking begin. Personally I bake pies all year round, in the summer it’s Peach Cobbler, Apple Tart Tartin, Mixed Berry Pie, German Plum Cake, Apricot and Plum Pie, and of course my favorite... Banana Cream Pie.
So a few moths ago I designed a pie of my own for my friends who could appreciate a Pie with a Caribbean Twist. If you want something new and amazing, try my Pineapple Galette. Please let me know if you have leftovers.
Pineapple Galette with Cherry Jelly Glaze
1 Fresh Pineapple peeled, cored and sliced into rounds
½ cup of Brown Sugar
1 Tsp. of Ground Cinnamon
1 tablespoon of Powdered Ginger
½ Tsp. Salt
1 Tbsp. Corn Starch 4-6 Tbsp. Cherry Glaze (German Sour Cherry)
1 cinnamon Stick for Garnish
Prepared Pie Crust (recipe follows below)
Heat Oven to375 degrees
Spray baking dish and lightly flour
In a bowl mix Sugar, Cinnamon, Ginger, Salt, and Corn Starch
Sprinkle Pineapple Slices with this mixture using all to coat Pineapple
Allow this to macerate for 10 minutes
Roll out Pie Dough and place in a 9" round baking dish
Place Pineapple slices slightly overlapping each other until they are done
Brush generously with Cherry Jelly Glaze or any Fruit Jelly to your liking
Fold edges of dough to cover most of the Pie
Place Cinnamon Stick in the peek-a-boo center
Sprinkle with Cinnamon Sugar
Bake for 1 hour or until golden and bubbly
Flaky Pie Crust
3 Cups of All Purpose Flour
1 ½ sticks of Butter
1/4 cup of Shortening
1 tsp. Salt
8 Tbsp. Of Iced Water
Sift all dry ingredients, Incorporate Butter, Shortening & Salt
Add Iced Water one Tbsp. at a time and mold into a ball
Refrigerate for 30 minutes before using
