Mini Pinapple Pies

This recipe was handed to me by my sister. I have just made some small alterations to make the recipe suitable for mini-pies. The pies are perfect for a party, or for a family gathering. Serve with vanilla ice cream. This recipe gives 10 mini pineapple pies. You need an oven safe muffin form and a rolling pin.


For the pie dough

110g (4oz) room-temperature butter
0.8 dl (1/3 cup) sugar
2 1/2 - 3 dl (1 cup) flour
1 teaspoon baking soda

For the filling:

1 can crushed pineapple
2 dl (little less than 1 cup) sour cream
1 egg
1 dl (1/2 cup) sugar
1 teaspoon vanilla extract


Instructions:

Preheat the oven to 225'C (437F).

1. In a bowl, mix butter, baking soda and sugar with a spoon. Stir in the flour slowly. Kneed the dough firm with your hands. Cover with plastic wrap and place in the fridge for 30 min.

2.  Grease the muffin form with butter so the dough will not stick to the form. Flatten the dough (1/2 cm thick) with a rolling pin. Use a cup to size up the mini-pies. Fill the muffin form with the dough. Cover with plastic wrap and place in fridge while preparing the filling.

3.  Remove the juice from the pineapple and mix all the ingredients together for the filling into a smooth cream.

4. Fill the mini-pies up to the top with the pineapple filling.

5. Bake in the middle of oven for 20-25 min.

6. With a small knife loosen the pies from the form. Let stand for 10 min before you gently remove them. Serve with ice-cream while still warm.


Enjoy!