Pitcairn Island - Meralda's Arrowroot Pie

Ingredients:

Pastry:

2 cup plain Flour

2 tspoon baking powder

1/4 cup oil

Pinch salt

Water to mix

Filling for pie:

1 cup Arrowroot flour

175gm crushed Pineapple

1/2 cup sugar or 1/2 tspoon Sucryly

Boiling hot water.

Half a vanilla pod, optional

Cooking Instructions:

Sift the Flour and baking powder and salt in a mixing bowl, add oil mixing until blended add enough water to need into a playable dough. Let dough rest at least 20 minutes before rolling out into pie dishes.

In a large bowl mix the Pineapple, Sweetener and Arrowroot flour together to form a stiff paste. Add boiling water whilst stirring briskly. This would cook the arrowroot and it will thicken and become opaque in color. Slip the vanilla pod in the middle top and bake in a moderate hot oven around 180-200C bake for about 25 minutes until crust is light brown. Remove the vanila pod and discard. Allow the pie to cool before slicing.

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