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1
First make the cream. In the food processor or with the immersion mixer bled chopped pineapple, yogurt and cornstarch. I dont add sugar because the pineapple is sweet enough to my taste, but if you like pies to be sweeter, you can add 150 gr superfine white sugar.
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2
Once it's creamy, transfer into a deep saucepan and heat over medium heat. Cook stirring constantly until it's well thickened, about 5 minutes. Set aside.
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3
Turn on the oven to 180u00b0C.
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4
In a large mixing bowl combine flour with the baking powder and sugar. Stir. Make a well in the center and add juice and oil. Quickly knead with your hands to form soft dough.
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5
Cut 1/3 piece from the dough and set aside.
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6
Place the bigger part of dough onto a baking paper and roll into 1/2 inch thin crust. Place it into a round baking pan and cover evenly the sides of the pan.
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7
Pit the bottom of the pie crust with a fork.
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8
Fill with the thick pineapple cream.
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9
Roll the remaining 1/3 part of dough into a 1/2 inch thin crust, then place it onto the cream to close the pie.
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10
Close evenly the edges of the pie crust.
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11
With a knife cut four long lines on the top of the pie.
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12
Brush lightly with 1 tbsp of soy yogurt.
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13
Bake in the preheated oven about 40-45 minutes, or until well browned on top.
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14
Allow to cool comleteley, then slice in triangles and serve.
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15
Usually, I make these pies the evening before and serve the next morning for breakfast.
