Recipe: Mango and Pineapple Pie

Mango and Pineapple Pie

1 large Pineapple, peeled and sliced in 1/4 inch cubes
2 large Mangoes, ripe, peeled, pitted, and cut in long strips
1/2 cup Brown sugar
1 tsp Ground cinnamon
1 tsp Ground nutmeg
1 tsp Vanilla extract
2-1/2 cups Water
2 tsp Cornstarch stirred into 2 Tbsp water
Pastry for 2-crust pie
1/4 cup Confectioner's sugar

In a large heavy saucepan, combine the pineapple, mangoes, brown sugar, cinnamon, nutmeg, vanilla, and water. Place over medium heat and cook, stirring constantly, for 10 to 15 minutes or until the fruit gets soft.

Add the cornstarch and continue to stir until the mixture thickens, about 10 minutes.

Preheat the oven to 375F.

Line a 9-inch pie pan with pastry and fill with the fruit. Cover with the top pastry, seal the edges, and make some slits in the top.

Bake for 30 minutes or until the crust is golden brown. Allow the pie to cool and sprinkle the top with the confectioner's sugar.