svensk ananas paj (swedish pineapple pie)

A juicy treat which is ideally served at dark cold nights with a strong cup of coffee and a decent amount of whipped cream or vanilj visp. This is a swedish recipe, or at least I obtained it via a Swedish lady. It is so easy to prepare, I nearly feel ashamed to post this recipe. My notes barely included 2 lines of instructions. But I did extend them a bit as you will see. As far as the amount of pineapple goes: I have tried to translate the 2 Swedish cans by heart (because it had been a while that I had seen the Swedish cans) to German cans, and this is what I ended up with. A big German can of pineapple weighs 800g, but nearly 400g of this is pineapple juice. So two – or a bit less will do – amounting to 400g of pineapple. So please bear with me and adjust the filling if you need to.

Ingredients:

for the dough:

• 150g butter, room temperature, cut into squares
• 100g sugar
• 300g  all-purpose flour
• 1 tsp baking powder

for the filling:

• 250ml creme fraîche
• 1 egg
• 800g pineapple, chopped finely with mixer (from a can, without the juice)
• 150g sugar
• 1 tsp vanilla sugar

Prepare a 28cm / 11″ pie form with removable bottom by greasing it thoroughly. Preheat the oven to 200°C / 390°F.

Sift together flour, baking powder and sugar. Add the butter and cut it in the flour mixture with a pastry cutter. Prepare a crumbly dough from all the ingredients.  You may want to use your fingers for the last bit of mixing. Press the dough into the pie form, also up until the top of the rim. If you have excess dough above the rim, cut it away by running a knife around the form.

Mix the chopped pineapple with all the other ingredients and whisk carefully until you obtain a homogeneous liquid mass. Pour the mixture into the form he dough. Bake for about 20-30 minutes, or until the top has set and starts to puff very very slightly. Remove from oven and let cool until it is only a bit warm. Removing from pie form. Serve immediately – best at a bit more than room temperature – with whipped cream, or even better with vanilj visp!

Source: Ulrika R.

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