Pineapple and Apple Pie Recipe

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      • 2 cups chopped apple – core before chopping
      • 2 cups chopped pineapple
      • 10 maraschino cherries
      • Salt to taste
      • Dash of nutmeg
      • 1 1/2 cups soft brown sugar

          For the pastry:

        • 350g plain flour
        • Salt to taste
        • 1 tbsp lemon juice
        • 200g butter
        • 2 tbsp suet or lard
        • Water to mix


      1. Sift salt and flour into bowl. Rub in the butter and lard till mixture resembles bread crumbs.
      2. Add lemon juice and water kneeding to stiff dough. Cover pastry with damp cloth.
      3. Combine fruit, sugar and salt in saucepan. Cook to a sticky consistency. Sprinkle spice over. Lift from heat and cool.
      4. Brush a 10″ aluminium tray with a little butter. Roll out pastry about 2 cm. thick – large enough to cover the base and sides of tray. Line tray with pastry. Pour jam filling onto pastry spreading evenly. Roll out rest of pastry.
      5. Cover the filling and rim of the tray, gently pressing down the pastry to stick. Brush egg yolk over pie.
      6. Bake pie in preheated oven for 165° till golden. Cool well before cutting pie.

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