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Ingredients
- 675 gm Fresh pineapple, peeled, sliced and segmented into eighths (1 1/2 lb)
- 50 gm Demerara sugar, (optional) (2oz)
- 450 gm Shortcrust pastry, (1lb)
- 225 gm Fruit mincemeat, (8oz)
- Â Â A scant 1/2 tsp. grnd ginger
- 1 x Egg, beaten, to glaze
Directions
- Preheat the oven to Gas Mark 7/425 F/220 C.
- Sprinkle the pineapple segments with the demerara sugar, if you wish. Roll out just over half of the shortcrust pastry, and put it in a 9-inch (23cm)
- 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 min in the preheated oven and then for another 15-20 min at Gas Mark 4/350 F/180 C.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 4 servings | |
| Calories 107 | |
| Calories from Fat 11 | 10% |
| Total Fat 1.21g | 2% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 20mg | 1% |
| Potassium 128mg | 4% |
| Total Carbs 23.8g | 6% |
| Dietary Fiber 1.2g | 4% |
| Sugars 20.7g | 14% |
| Protein 1.88g | 3% |
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