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Tropical Fruit Pie with Coconut Streusel

Source: Burt Wolf's Menu Cookbook
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Active Time:  15 Minutes
Total Time:  50 Minutes
  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.

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.

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 to 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.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Baked Coconut Desserts
 The Deep Dish: Pies
Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 329
Fat. Total: 17g
Fiber: 2g
Carbohydrates, Total: 42g
Sodium: 128mg
% Cal. from Fat: 47%
Cholesterol: 19mg
Protein: 3g
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