I decided that making one last thing before I left home to go back to school was very important. Mini pies just seemed like the right way to go. I made them the night before I would see Jeremy for the first time in over a month so I decided to try a different kind of pie filling: pineapple. I had subtly asked him what his favorite pie flavor was but his response (pumpkin) wasn’t really an option for these tiny pies or the time of the year. So I just went with one of his favorite fruit. It turns out they were really good.
I am just going to post the recipe for the pineapple pie filling.
- 1 large pineapple
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 large lemon zest
- 1/8 teaspoon nutmeg
- 1 1/2 cups water
- Cut pineapple into bite size chunks. (If you are making mini pies like me I suggest them to be even smaller than that.)
- Combine sugar, cornstarch, zest, nutmeg, and water in a large saucepan. Stir until the sauce becomes thickened. Take it off the heat and add pineapple chunks. Stir and let it cool.
That’s basically it. It’s really simple but this was the first time I had ever cut a pineapple so it was new to me.
I just used a recipe I found on the Internet for the pie crust. You can even use store bought pie crust if you please. Just roll the dough out and cut into circles to make them into mini pies. Otherwise, just continue making a pie like you normally would if you want to be more traditional.
I liked the fact that these could be pies-on-the-go. They weren’t messy to eat and the ratio of filling to pie crust was really nice. It wasn’t overwhelming at all. This was a new thing for me though so it is not a surprise they turned out to be a little on the ugly side.
So, I’m back at school now. I know I didn’t bake as much as I would have liked to over the summer but now that my friends’ house has a full size kitchen I can probably bake over there for all of them to enjoy.
What I did accomplish this summer was getting my license… finally.