Tropical Fruit Pie with Coconut Streusel
- Active Time 15m
- Total Time 50m
Makes 8 servings
- One prepared crust for a 9-inch pie
- For the Filling:
- 3 1/2 cups pineapple chunks, or 2 1/2 cups pineapple chunks plus 1 cup mango chunks
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch mixed with 3 tablespoons water
- For the Coconut Streusel:
- 1/3 cup light brown sugar
- 5 tablespoons unsalted butter, softened
- 2/3 cup all-purpose flour
- 1/2 cup shredded or flaked sweetened coconut
Preheat the oven to 375 degrees F.
Line a 9-inch pie plate with the prepared crust. Place a piece of aluminum foil in the crust and fill with rice or dried beans.
FOR THE FILLING:
In a saucepan over low heat, combine the fruit, sugar, cinnamon, ginger and vanilla. Cook for 10 minutes. Stir in the cornstarch mixture and cook for 1 minute. The mixture will thicken. Cool the filling.
While the filling cools, bake the piecrust for 6 minutes, remove the aluminum foil and rice, and bake for 4 minutes longer.
FOR THE COCONUT STREUSEL:
In a bowl, combine the ingredients and set aside.
Place the cooked fruit in the prebaked crust, then cover the top with the coconut streusel. Bake for 25-30 minutes, or until the top is lightly browned. Cool the pie on a rack until ready to serve.
Serve warm or at room temperature.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
329 calories; 17g total fat; 19mg cholesterol; 128mg sodium; 42g carbohydrates; 2g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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