Coconut and Pineapple Pie
|4 cups||wheat flour|
|1 teaspoon||baking powder|
|1/2 cup||water (if necessary)|
|200 g (7 oz)||shredded coconut|
Mix all ingredients for the filling, cook and let it cool down. If using canned pineapple, drain part of the liquid (so it won't be too thin) and liquify it in a blender.
Put in a large Pyrex bowl the sifted wheat flour, the baking powder and salt. Now add the sugar, the butter and the slightly beaten eggs. Hand mix well until ready to work on with a rolling-pin.
Divide rolled dough into two parts. Get one part and spread it evenly in a pie pan (the type with a removable bottom), poke dough several times with a fork and pour in the filling. Now bring the remaining part of the rolled dough to the top of filling, seal and crimp edge (with fingers or a fork) then brush top with an egg yolk.
Bake in pre-heated oven at 180 °C for 40 minutes or until golden brown.