Pinya Macapuno Open-Faced Pie

Achi has been making crostatas and galettes these past few weeks, and it reminded me of when we were younger, we used to have pineapple and sweetened coconut strings pocket pies for merienda.

As you take a bite of the freshly baked pie, the crispy pastry and the combination of pineapple and sweetened coconut just melts in your mouth and it tastes just heavenly.

Today, I asked Achi if she could make her pastry crust from the Tomato-Ricotta Crostata and I made a filling combining macapuno and pineapples.

The filling was a bit sweet but not bad for a first try.

PINYA MACAPUNO (PINEAPPLE COCONUT SPORT) OPEN FACED PIE For the pastry 1 ½ cups all-purpose flour 2 tbsp granulated sugar 150g salted butter, cubed, cold ¼ cup very cold water Filling & Assembly 1 can macapuno, drained 1 can pineapple slices, drained 1 can pineapple chunks, drained 1 tbsp sugar 1 egg, beaten Maraschino cherries, halved Pastry instructions Combine flour, sugar and butter in a large mixing bowl. Add butter, and using a pastry cutter, work the butter into the dry ingredients. Sprinkle the ice water over the mixture and stir just until moistened and very crumbly. Transfer to a clean work surface and knead into a cohesive ball. Shape dough into a disk. Using a rolling pin, roll dough into a circle about 10 inches in diameter. Transfer the dough to a parchment-lined baking sheet and refrigerate for about 15 minutes Assembling Place drained macapuno and pineapple chunks into a mixing bowl and combine gently. Take dough from fridge and place the parchment paper with the dough onto the work surface. Roll the dough, directly on the parchment paper, into a 15-inch circle. Place the parchment and dough back on the baking sheet. Spread the macapuno-pineapple mixture into the center of the dough leaving 2-3 inches border. Arrange the pineapple slice on top. Fold the edges of the dough over the filling, working your way around and creating pleats as you go, pressing gently to seal the edges. Brush the pleated dough evenly with the beaten egg. Sprinkle sugar over the top crust. Chill the pie in the fridge for 15 to 20 minutes while preheating the oven at 350oF. Bake until the filling is bubbly and the crust is golden brown, about 60 minutes. Transfer to a cooling rack. Decorate with halved maraschino cherries. Serve hot.