Scallion-Pancake Pineapple Pie (with Homemade Pineapple Filling)

Prepare one pineapple.

Peel and core the pineapple.

Cut into small cubes.

Melt the butter in a pan.

Add the pineapple cubes (reserve the pineapple juice to mix with the starch). Add granulated sugar and stir-fry constantly over low heat, or it will easily burn on the bottom.

Cook until the pineapple looks semi-transparent, then add the starch slurry made by mixing pineapple juice with starch. Stir-fry until you feel some resistance, then remove from the pan and set aside.

Prepare 3 frozen scallion pancakes (Chinese flaky pancakes).

Cut each in half, wrap with pineapple filling, and crimp the edges firmly with a fork. Score the surface a few times with a knife. At this point, preheat the oven to 200℃.

Brush with beaten egg yolk and sprinkle with black sesame seeds.

Bake at 180℃ for 20 minutes until fragrant pineapple pies are done.

Serve with a cup of carrot, sugarcane, water chestnut, and kudzu root herbal drink to help clear heat and reduce internal “fire.” Very satisfying.