Low-fat Vegan Pineapple Pie

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 250 g all-purpose flour
• 2 teaspoons baking powder
• 100 raw sugar
• 80 ml pineapple juice
• 80 ml canola oil
• 1 fresh pineapple, peeled and chopped
• 250 g soy yogurt, vanilla flavored
• 100 g cornstarch
• 1 tablespoon soy yogurt, vanilla flavored

Recipe

• 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 sugar.
• 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.
• 3 turn on the oven to 180°c.
• 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.
• 5 cut 1/3 piece from the dough and set aside.
• 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.
• 7 pit the bottom of the pie crust with a fork.
• 8 fill with the thick pineapple cream.
• 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.
• 10 close evenly the edges of the pie crust.
• 11 with a knife cut four long lines on the top of the pie.
• 12 brush lightly with 1 tbsp of soy yogurt.
• 13 bake in the preheated oven about 40-45 minutes, or until well browned on top.
• 14 allow to cool comleteley, then slice in triangles and serve.
• 15 usually, i make these pies the evening before and serve the next morning for breakfast.