Once upon a time...

Once upon a time in land where fruits could talk there lived two best friends, one named Lenny the Lemon and the other Peter the Pineapple. And by best friends I meant they did everything together. They ate together, they watched TV together, they went to toilet together, and they even slept together. At least they said they were just best friends.

One bright sunny Friday, Peter asked Lenny for a Kit Kat. But Lenny refused. Peter got very angry because the last time Lenny asked Peter for a Tic Tac, Peter gave Lenny all his Tic Tacs. They got into a very big argument and they started fighting. As they were both fruits and had no hands to fight with, they started bumping into one another. After a while of bumping, Peter the Pineapple split into half. But before he died he clenched his two halves onto Lenny . And both of them fell into a pie. And was baked in the oven at 230°C for 10 minutes and then at 180 ° for an hour. The End.

What is the moral of the story?

You must always share your Kit Kat? No...

Don’t be selfish? No...

Do not fight? No...

Don’t share your Tic Tac? No...

The moral of the story is you must bake your pie at 230°C first to brown the pastry and then at 180°C to cook the insides. Tsk … Read properly next time!

Pineapple and Lemon Pie
makes a double crust 9-inch pie

For filling:
1 large lemon (juice and zest)
1 large pineapple
1 Cup of sugar
50 grams of butter

For Crust:
3 cups sifted all-purpose flour, chilled
1/4 cup sugar (except for savory pie crusts)
Pinch of salt
8 tablespoons (1 stick) unsalted butter, chilled and cut into 8 pieces
1/3 cup lard, chilled and cut into small pieces
6 to 8 tablespoons iced water

To make pastry:

1. Make sure all ingredients are chilled in the fridge.
2. In a food processor combine flour, sugar and salt.
3. Add butter and lard to mixture. Blend.
4. Add cold water from feed tube.
5. Turn dough out onto a cling wrap. Refrigerate for 30 minutes.

To make pie:

1. Cut pineapple into small squares. Mix lemon juice and zest.
2. Sauté pineapples in pan. Cook until soften. Let it cool.
3. Dust counter and rolling pin with flour.
4. Divide dough. Refrigerate other smaller half.
5. Roll out bigger half of the dough. Roll the dough out so that one inch hangs over the pastry tin.
6. Transfer pastry into tin carefully. Use knuckle to push the edges. Fill pastry with pineapple. Refrigerate.
7. Roll out other half. Drape pastry over the filling.
8. Press down the edges and crimp to seal.
9. Brush with egg wash
   
10. Bake for 230°C for 10 minutes and 180°C for an hour. (if edges are getting burnt cover with aluminum foil strips)