Pineapple, Coconut and Lime Pie

Method

Make it happen

1. 01

   Rub butter into flour and sugar, mix in egg and just enough cold water to bind. Divide into two pieces (two-thirds for the base) and chill for 30 minutes.

2. 02

   Roll the larger portion to 3 mm and line a 23 cm pie tin; roll the remainder for a lid or lattice.

3. 03

   Cook pineapple cubes and brown sugar in a dry pan for 8 minutes to evaporate excess juice; cool.

4. 04

   Stir in cornflour, coconut, lime zest and juice, then fill the pastry base.

5. 05

   Heat oven to 180°C fan. Spoon the prepared filling into the pastry case. Cover with the pastry lid or lattice, seal edges and cut steam slits if using a solid lid.

6. 06

   Bake on a hot baking tray for 45 minutes until pastry is crisp and golden and filling bubbles through the vents. Cool 20 minutes before slicing.