Pineapples are one of the most popular ingredients for pie-changers, because in addition to the amazing taste, pie acquires a stunning patterned appearance, whether beautiful unfolded pineapple rings, or pieces folded neatly flake. Cook the pineapple pie in a slow cooker by laying out first at the bottom a mixture of sugar, butter and rum, then slices pineapple and bay are all dough. And so that the cake is not soaked from the eye-catching condensate, resort to tricks and lay a tight a paper towel that will absorb moisture. When lay out ready-made pie for the dish, delicious topping from caramelized pineapples covering delicious nutty cakes. Serve it with whipped cream and a cocktail cherry. с друзьями: 
Time: 5 час.10 min. Difficulty: easy Portions: 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 10 tbsp. l (150 gr.) Butter, softened + additionally for lubrication
- 0.5 tbsp. brown sugar
- 2 tbsp. l dark rum
- Half ripe pineapple peeled and core and chopped into slices 1 cm thick.
- 1 tbsp. flour
- 0.5 tbsp. pecans, fried and finely chopped
- 3/4 tsp baking powder
- 0.5 tsp ground cinnamon
- 1/4 tsp grated nutmeg
- 2/3 Art. granulated sugar
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 2 tbsp. l whole milk
- 0.5 tbsp. fat cream
- 1 tbsp. l powdered sugar
- 1 tbsp. l chopped maraschino cherries + whole cherries for decoration
Recipes with similar ingredients: butter, sugar brown, rum, pineapple, premium flour, pecans, cinnamon, nutmeg, sugar, eggs, vanilla extract, milk, cream, icing sugar, cocktail cherries
Recipe preparation:
- Grease a 4 liter slow-cooker tank with butter. Cover it completely with a double layer of foil, then oil foil. Cut 4 tbsp. l (60 g.) Butter and spread on bottom of the container, sprinkled with brown sugar and sprinkled with rum. From above lap over the pineapple slices to completely cover them bottom, and press them to the sugar mixture.
- In a medium-sized bowl, combine flour, nuts, baking powder, cinnamon, nutmeg and 0.5 tsp. salt.
- In a bowl of a stationary mixer with a nozzle with a spatula (or in a large bowl, if using a hand mixer) mix the remaining 6 tbsp. l (90 gr.) Butter and granulated sugar and beat on moderately high speed until a light fluffy mass is obtained, about 3 minutes. Scrape the mixture off the sides of the bowl and mix the eggs and vanilla.
- Reduce the mixer speed to low and stir in the flour mixture, just to connect everything. Add milk, increase speed to moderately strong and beat until smooth, about 30 seconds. Spread the dough evenly over the pineapples in slow cooker.
- Cover the slow cooker with a double layer of paper towels (to the paper did not touch the cake) to prevent it from falling condensate from the lid to the cake. Cover and cook when low heat until a toothpick inserted in the center of the pie will come out clean, 3-4 hours. Turn off the slow cooker and give the pie rest for 20 minutes.
- Pull out the pie by pulling the foil and place it on the wire rack to it has cooled down (it can be served warm or at room temperature). Gently turn over onto a dish and remove the foil.
- Whip the cream until soft peaks. Mix powdered sugar and chopped cherries. Serve sliced pie with a whipped spoon cream and cherry.
