A remix of the traditional peach cobbler, a pineapple cobbler.
Start by cutting up your pineapple. You can cut your pineapple anyway you like for this dish, but I chose to use half circles. To do so, I cut off the top, then sliced off the green sides and removed the brown eyes as well careful not to lose too much of the actual fruit. I then sliced it in half inch circles, removed the core and sliced them circles in half. Set the pineapple aside.
Next, prepare your crust. In a large mixing bowl add in 2 cups of bread flour, salt and sugar and 1/2 cup of shortening. Using a pastry cutter or fork combine the mixtures until the shortening forms small balls the size of peas.
Next add in your water, one tablespoon at a time. Mix the dough with your hands until well combined. This is a pie crust dough so it will appear flaky.
Then add your butter and brown sugar to pot on medium heat.. Stir until butter is completely melted. Add in the pineapples, cinnamon, nutmeg and vanilla extract. Continue to stir until pineapples are completely covered in the sauce. Bring mixture to a boil and allow it to cook for about twenty minutes.
While this is cooking, roll out your dough to your desired thickness. I used a rolling pin and my hands to get it going. For the mini pineapple cobblers, I made a lattice version weaving strips of dough like a basket, and a full crust top. For the lattice version, use a pizza cutter to cut strips. For the full crust top, use the container you plan to use to measure the size of the dough. I found a bowl that was slightly bigger than my cobbler dish so the dough would hang over.
After the pineapples are done boiling, add them to your containers. Add the dough to the top. For the lattice, weave the strips in and out creating a pattern. Use a bit of water on your fingers to get the dough to stick together. For the full crust, place the dough on top of the container and pinch the sides down.
Whisk your egg and brush over the tops. If you are using ramekins place on a baking sheet and place in oven at 350 degrees. Cook for 30 minutes or until tops are golden brown. Serve warm or cold.