Low-Fat Vegan Pineapple Pie

Ingredients

for the base

• 250 g all-purpose flour
• 2 teaspoons baking powder
• 100 raw sugar
• 80 ml pineapple juice
• 80 ml canola oil

for the cream

• 1 fresh pineapple, peeled and chopped
• 250 g soy yogurt, vanilla flavored
• 100 g cornstarch
• 1 tablespoon soy yogurt, vanilla flavored

Directions

1. 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.

2. 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. 3

   Turn on the oven to 180°C.

4. 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. 5

   Cut 1/3 piece from the dough and set aside.

6. 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. 7

   Pit the bottom of the pie crust with a fork.

8. 8

   Fill with the thick pineapple cream.

9. 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. 10

    Close evenly the edges of the pie crust.

11. 11

    With a knife cut four long lines on the top of the pie.

12. 12

    Brush lightly with 1 tbsp of soy yogurt.

13. 13

    Bake in the preheated oven about 40-45 minutes, or until well browned on top.

14. 14

    Allow to cool comleteley, then slice in triangles and serve.

15. 15

    Usually, I make these pies the evening before and serve the next morning for breakfast.