Pineapple Flip Best Dishes

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Pineapple Flip

"This is a pie baked on a jelly-roll pan. Great for a huge circle of relatives amassing."

Ingredients :

1/four cup cornstarch
half cup white sugar
1 pinch salt
three egg yolks
1 (20 ounce) can beaten pineapple, juice reserved
2 cups milk
1 half of teaspoons vanilla extract
three cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup margarine
three tablespoons milk
three eggs, beaten

Instructions :

Prep : 30M	Cook : 18M	Ready in : 1H10M

Preheat oven to 350 stages F (175 ranges C).
To Make Filling: In a medium bowl combination together cornstarch, sugar and salt, then stir in egg yolks and half of cup of pineapple juice. Scald milk and cool slightly; whisk cornstarch aggregate into scalded milk and produce to a boil over low warmness till aggregate thickens. Allow to cool for a brief quantity of time, then stir in 3/four cup of the drained pineapple and vanilla to the cooked combination and set aside to cool.
To Make Dough: In a large bowl sift together flour, salt and baking powder; cut in margarine. In a small bowl, barely beat milk and eggs collectively. Combine egg aggregate with dry elements; mix together until dough is fashioned.
To Make Crust: Divide dough into two elements. Take one component and roll among sheets of floured wax paper; rolled dough need to match a jelly roll pan taking into consideration mild overhang on edges. Roll remaining half of within the same fashion.
Transfer one of the rolled dough halves to pan and unfold with cooled filling. Place other part of rolled dough on pinnacle of the filling and crimp edges of dough layers together.
Bake at 350 ranges F (one hundred seventy five tiers C) for 40 mins or until golden brown. Let cool. If desired, frost with confectioners' icing.

Notes :

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