If you have been following my other blog, you will know that one recipe that I had found from nanna's books was a recipe by the Golden Circle Pineapple Company called Palm Island Pie. The recipe is above. Don't you love its retro kitsch??!
Date of Origin:
Unknown but I'm guessing the 60s.
The Recipe:
This was actually a really simple recipe to follow. I won't bore you too much with the details because you can easily follow it from the photo above. The only real issue I had was converting the old imperial measurement system to metric but after a quick google search on conversion sites, it wasn't too hard.
Hints:
I followed the recipe but didn't end up using all of the egg/milk mixture for the the pastry. I added it bit-by-bit until I was happy that the mix was pastry-firm.
Rolling the pastry out was really easy. A tip is that once you roll it out flat, roll it up like a cylinder to make transferring to the pie dish much easier.
It looked really nice in the pie dish.
This pastry didn't need blind baking. Just pour the cooked filling into the centre then cover with the pastry lid.
I pierced the top with a fork a few times and also used a fork to 'fancy' the edges of the pie.
The final product! I toasted the coconut and placed on the top, as per recipe.
Serve with cream or ice-cream. Looks nice, doesn't it!
The Positives:
The recipe tasted delicious. I loved the pastry. It was easy to make and believe me I usually run at the sight of a pastry recipe. The inclusions of dates originally made me worry but they were actually really nice and added volume to the pineapple filling. And I'm a sucker for coconut so it ticked that box on my yum list!
The Issues:
The filling was a very interesting colour thanks to the dates, but it really didn't matter. You couldn't really make it into a tart, though.
My only other issue was that it disappeared too quickly. Once my husband developed a taste for it, it practically disappeared!
The rating:
8/10
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