pineapple Recipes
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Pineapple Buns
Every Chinese bakery must have a pineapple bun in their case. Despite the name, the bun has no pineapple—it’s a soft milk-bread bun with a sweet, buttery, crackly cookie-like top that, after it’s baked, resembles pineapple skin. The simple, iconic treat has a loyal following: Everyone loves a good pineapple bun. When I was younger, I’d slyly pick off the cookie topping and leave the plain bun behind for my brother. (When you’re the older sister, you can get away with things like that.)
Pineapple Pie
I peel pineapple the same way my mom (and probably every other Filipino mom) does: carved into theshape of a fusilli noodle, the eyes whittled away in a diagonal spiral leaving rippled ravines in the fruit’s golden flesh. Pineapple pie is a Philippine bakeshop specialty. The crust is a little breadier than your typical pie crust, owing to yeast or, in this case, baking powder. My trick to ensure an extra crispy, sturdy crust is to preheat a sheet pan on the lowest oven rack for 30 minutes. This is essentially a DIY pizza stone. Scorching the bottom crust right away is vital because there is a lot of custardy filling on top and this isn’t the kind of pie you can blind-bake./ If you love pineapple as much as I do, you’ll be tempted to eat the filling straight up. It’s sweet, fruity, and refreshing, and I’ve found that a bit of orange zest amplifies its brilliant citrusy profile. A generous shower of turbinado sugar is sprinkled on top before it bakes, which adds a satisfying crunch and a gorgeous glimmer (a simple way to upgrade any pie or pastry, really). I skip the silverware and eat this the Filipino way, kamayan (by hand).