As Queensland as Pineapple Pie Cake the podcast

Chances are if you're a Queenslander you're obsessed with pineapple, but how did the original foodie influencer get us to start putting pineapple in our cakes?
Featuring:
Aunty Dale Chapman of My Dilly Bag talks about growing up in Western Queensland, and her memories of upside-down pineapple cake.
Ann and Anne of The Pineapple Princesses blog (inspired by Ruby Borrowdale, featuring over 1000 pineapple recipes) share their tips/tricks for cooking with pineapple.
A living relative of Ruby Borrowdale (of Golden Circle’s Tropical Cookbook fame) talks about what it was like having her come to Christmas lunch.
Kaitlyn Sawrey’s 99-year-old grandmother shares the secret recipe behind her pineapple pie.
 
__
 
Uncle Gary’s version of Grandma Dean’s Pineapple Pie 
This makes two in an average dessert bowl 
 
Ingredients: 
Base 
½ cup of sugar 
4 x dessert spoons of butter 
Pinch of salt 
1 x egg 
5 ½ cups of flour  
Filling/topping 
2-4 cans of crushed pineapple (depending on how much you are making) 
1-2 tablespoons  custard powder, and water to mix 
Caster sugar (to taste, adding 1-2 tablespoons at a time) 
Cream 
Vanilla essence 
 
Method: 
Base 
In a bowl, mix together the sugar, butter and salt.  
Add an egg, then 5 ½ cups of flour, mix by hand until firm but soft.  
Roll out base on floured surface, then transfer to pie dish. 
Prick with a fork, and then bake in an oven at 250 degrees. 
 
Filling/topping  
Add the cans of crushed pineapple and caster sugar to a saucepan and cook on low heat. 
In a separate cup, mix 1-2 tablespoons of custard powder with water. Stir until lump free. 
Slowly add custard powder mixture to pineapple sauce. Take off heat and let cool.  
Whip cream, adding  caster sugar to taste and a dash of vanilla essence. 
Pour pineapple filling into baked base, then top with cream to serve.