Pineapple Pie

Filling

1 pineapple
1 stick of cinnamon (brake into small pieces)
1/2 cup of sugar
2 tablespoons of water
2 tablespoons of rice flour (used as thickener)

Method
Cut pineapple into pieces (without skin) and boil the pineapple (and juice) together with the sugar, 2 tablespoons of water and the cinnamon until the pineapple is cooked and soft.

On the side mix the rice flour with cold water to make a liquid paste.
Add slowly while mixing.
Continue boiling until it has the desired texture (like a paste)

Let it cool down to room temperature.

Pastry

3 cups of plain flour
1 egg
160 grams of butter close to melting point (not margarine)
1/2 cup of sugar
1 pinch of salt
1/2 a teaspoon of baking powder

Mix them all up; add milk as necessary but be careful not to over do it. The pastry should be hard to handle (always keep warm)

Massage the dough to mix the ingredients until it’s easy to spread with a rolling pin.

Make a base for the pie and make sure is less than .5 cm
Put filling in and seal it. Make some small holes on top with a fork.

Brush some milk or egg on top so the pastry so it goes brown in colour.

Preheat oven and cook at 175 C for 45 minutes or until pastry is brown in colour.