Pineapple Mango Pie with Macadamia Coconut Crumb

The Pineapple Mango Pie with Macadamia Coconut Crumb Recipe When I first entered this pie in the 2010 National Pie Championships, I called it Tropical Explosion, and that pretty much tells you everything you need to know about the taste. Pineapples don’t ripen after they’re picked, so be sure to look for pineapples that are green only at the crown with a golden yellow body (green bodies indicate they aren’t ripe). Smell a pineapple at its stem to make sure it has a sweet odor. Even in the dark, cold days of winter, the fresh, tangy flavors of pineapple and mango floating under a coconut-infused topping will conjure up images of a hot Caribbean beach.

level: moderate   Makes one 9-inch pie, 6 to 8 slices

Crust and Topping:
1 recipe Traditional Pastry Piecrust dough for a 9-inch single-crust pie
¼ cup heavy cream (to glaze the crimped pie edges)
Macadamia-Coconut Crumb Topping

½ cup sugar (to taste, depending on the sweetness of the fruit)
1 teaspoon ground cinnamon
2 cups ½-inch cubed ripe mango
2 cups ½-inch cubed ripe pineapple
1 tablespoon salted butter

Preheat the oven to 425°F.

To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.

Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.

To prepare the filling, in a small bowl, whisk together the sugar and cinnamon. Place the mangoes and pineapple in a large bowl and toss them with the sugar mixture, making sure that all of the fruit is thoroughly coated.

Place the pineapple-mango mixture in the pie shell, distributing it evenly. Dot the filling with the butter. Sprinkle the macademia-coconut crumb topping over the filling, covering it completely.

To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F and continue baking for approximately 45 minutes, or until the crust achieves a nice shade of golden brown.

Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1½ hours before serving.

Pineapple-Mango Pie with Macadamia-Coconut Crumb is best served either at room temperature or warmed at 350°F for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.

Pineapple Mango Pie with Macadamia Coconut Crumb
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