1
prepared piecrust sheet (1/2 of 15 oz box), thawed if frozen
½ cup
packed brown sugar
4
teaspoons cornstarch
2 cups
chopped fresh mangoes
1 ½
cups fresh raspberries
¾ cup
shredded coconut
½ cup
coarsely chopped macadamia nuts or almonds
2
tablespoons granulated sugar
2
tablespoons butter, melted
 |
| You CAN-a have-a de Mango! |
Preheat oven to 450F and arrange rack in lower third.
Unroll piecrust and ease into a 9-inch pie plate, being careful not to stretch
the piecrust. Fold under extra pastry and flute edge. Using the tines of a
fork, prick all around where bottom and sides meet.
 |
| A lot of these steps go away if you opt for a frozen crush that's already packaged in a pie plate. |
Bake in the preheated oven
for 9 to 11 minutes or until golden. Cool. Reduce oven temperature to 375F.
Make filling: Stir together brown sugar and the cornstarch
in a large mixing bowl. Add mangoes and raspberries, tossing gently to coat
fruit. Spoon filling into crust. Cover edge of pie with foil.
 |
| I wasn't sure what this meant. Is this roughly what I was supposed to do? |
Bake for 35
minutes.
Meanwhile, stir together coconut, macadamia nuts or
almonds, the granulated sugar and melted butter in a small mixing bowl.
 |
| I went with almonds. |
Remove
foil from pie. Sprinkle coconut mixture atop pie.
 |
| It's a damn attractive mix. |
Bake for 15 to 20 minutes
more or until topping is golden. Cool on a wire rack about 1 hour. Serve
slightly warm or cool.
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| It's pie! |
My Rating: 4/5 "A really great summer treat! Loved the combination of the fruits - it's all quite fresh and invigorating. The pie's not especially cohesive and I hard a hard time getting out an entire piece at once. But what it lacks in grace it makes up for in awesome flavor."
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