PINEAPPLE LATTICE PIE

I like pineapples

I like sweet pineapples

Just discovered that I love pineapple pie

The pineapple filling is juicy and sweet with a tint of sour, 

and 

the crust is crispy and fragrant

I have adapted this recipe from 

Wendy Yip's  

The preparation in 2 stages

1st the filling, then follow by the pie crust

Pineapple Filling (chunky type)
300g pineapple, diced
60g sugar
1/16 tsp cinnamon powder
2 cloves
1/2 Tbsp cornstarch

1. combine pineapple pieces, sugar, cinnamon powder & cloves in a pot
2. leave aside for 10min for the pineapple to release the juice
3. cook on medium heat until the pineapple turns translucent & soft
4. remove cloves, stir in cornstarch & return to heat
5. continue cooking until slightly thicken
6. allow filling to cool down before using

Pie Skin
150g all purpose flour
80g cold salted butter
1/2 Tbsp icing sugar
25g whipping cream
1 Tbsp water (if needed to bind the dough)
egg yolk for eggwash

1. rub butter into flour & icing sugar
2. add whipping cream when mixture resembles fine bread crumbs
3. gently press dough to form a lump, add water if necessary
4. cover the dough & chill for 1 hour
5. remove dough from fridge & roll 3/4 of the dough between 2 sheets of plastic
6. fit the rolled dough into a 6" pie dish, gently press down the bottom & sides
7. roll out flat the balance dough between 2 plastic also
8. put both the pie base & rolled dough to chill while preheating the oven to 180'C
9. place filling into pie base & level it
10. form lattice top with the rolled dough cut into strips
11. to have a neat sides, go round it with strip of dough
12. egg wash the pie before sending into the oven
13. bake for 40min until done.