Jack has been in love with pineapple for a while now and luckily that has been the one thing we’ve managed to pick up (in a tin) …more
Ingredients
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Enough gluten-free pastry for a double crust 8 inch pie, see my
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..previously posted recipe or use 2 packs of Jus-Rol gluten-free
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1 tbsp Vitalite or safe ‘butter’
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1 tin pineapple chunks in juice, drained and juice reserved
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1 tin pineapple tidbits in juice, drained
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2 tsp cornflour / cornstarch
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50-100 g sugar(1/4 – 1/2 a cup) depending on p/apple sweetness
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1 tbsp reserved juice from the pineapple chunks
Steps
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Preheat the oven to gas 4 / 180C / 350F
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Let the pie cool and slice it at room temperature or chilled. If you slice it hot the filling will be too thin and spill out. You can serve it warm in a bowl with ice cream or at room temp on a plate. You could use all tidbits instead of chunks but I like enjoy a chunk here and there for another texture!