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PINEAPPLE & MANGO PIE

 

500 Pies & Tarts by Rebecca Baugniet
Make this tropical-flavored pie on a cold day and watch your winter blues disappear.
Serves 6-8



Ingredients

• 1 recipe basic crust
• 3 cups fresh pineapple, cut into 1/2-in. (1.5-cm.) chunks
• 1 cup fresh mango, cut into 1/2-in. (1.5-cm.) chunks
• 2/3 cup granulated sugar
• 1/4 cup all-purpose flour
• pinch of salt
• 3 large eggs, lightly beaten
• 1/4 cup unsalted butter, melted and cooled


Directions
Preheat the oven to 425° F (220-C).
Roll out half the quantity (one disc) of pastry dough and line a 9-in. (23-cm.) pie plate.

Place the pineapple and mango chunks over the base of the piecrust. Combine the sugar, flour, and salt in a medium bowl. Stir in the eggs and melted butter until well combined. Pour the sugar and egg mixture over the fruit.

Roll out the second disc of pastry dough. Put the top crust on the pie, crimp the edges, and make 4 to 6 slits in the crust. Bake for 10 minutes.

Lower the temperature to 325°F (160°C) and continue baking for 1 hour, until the crust is golden brown.
 

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