Pineapple and Mango Pie
A sun-kissed Tropical Pineapple Mango Pie with a flaky, buttery crust and luscious fruit filling. The natural sweetness of fresh pineapple and mango melds with a rich custard-like layer, creating a vibrant dessert that tastes like a Caribbean getaway.
Ingredients
For the Crust:
- 1 recipe basic pie crust (enough for a double-crust 9-inch pie)
For the Filling:
- 1 large fresh pineapple, cut into ½-inch (1.5 cm) chunks (455g / 1 lb total)
- 170g (6 oz) fresh mango, cut into ½-inch (1.5 cm) chunks
- 140g (5 oz) caster sugar
- 40g (1½ oz) plain flour
- Pinch of salt
- 3 large eggs, lightly beaten
- 55g (2 oz) unsalted butter, melted and cooled
Method
1. Prepare the Crust:
- Preheat oven to 220°C (425°F/Gas Mark 7).
- Roll out half the pastry dough and line a 23-cm (9-inch) pie dish.
2. Assemble the Filling:
- Spread pineapple and mango chunks evenly over the crust.
- In a bowl, whisk sugar, flour, and salt. Stir in beaten eggs and melted butter until smooth.
- Pour the custard mixture over the fruit.
3. Top & Bake:
- Roll out the second pastry disc and place over the filling. Crimp edges to seal and cut 4-6 slits to vent.
- Bake at 220°C (425°F) for 10 minutes, then reduce heat to 160°C (325°F) and bake for 1 hour until the crust is golden and filling is set.
- Cool on a wire rack before slicing.
Chef’s Notes
- Fruit Prep: Pat fruit dry to avoid excess moisture.
- Serving: Best slightly warm with vanilla ice cream or whipped coconut cream.
- Storage: Keep refrigerated for up to 3 days.