Recipe for Pineapple and Mincemeat Pie 
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Yield:
4 servings
Ingredients:
Amount Ingredient
675 gm Fresh pineapple, peeled, sliced and segmented into eighths (1 1/2 lb)
50 gm Demerara sugar, (optional) (2oz)
450 gm Shortcrust pastry, (1lb)
225 gm Fruit mincemeat, (8oz)
A scant 1/2 teaspoon ground ginger
Instructions:
Instructions: Preheat the oven to Gas Mark 7/425 F/220 C.

Sprinkle the pineapple segments with the demerara sugar, if you wish. Roll out just over half of the shortcrust pastry, and put it in a 9-inch (23cm)

pie dish.

Put the mincemeat on the bottom and cover with the pineapple segments.

Sprinkle with the ginger. Roll out the rest of the pastry; then cover and decorate the pie with pastry pineapples.

Glaze with the beaten egg. Bake for 20 minutes in the preheated oven and then for another 15-20 minutes at Gas Mark 4/350 F/180 C.

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