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Pineapple Mango Pie
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Chef :
SherryRandall: The Leftover ChroniclesPineapple Mango Pie
I’m a cookie, pie, and cake baker. I bake often. Today, I wanted a fruit pie to go with that keg O ice cream in the freezer. I usually make my own pie filling. I use the canned kind for convenience but prefer to make it myself. So I had canned mango and canned crushed pineapple. That’s a tropical pair right? Well this pie was born and the rest is history. I wish we had smellaphones cuz it smells amazing in here.
Ingredient
1 (20 oz)
can mango, undrained
1 (20 oz)
can crushed pineapple, undrained
3 tbsp
cornstarch
1/4 tsp
salt
2/3 cup
brown sugar
1 tbsp
vanilla
1 tbsp
lemon juice
2 tbsp
butter or margarine
Cooking instructions
* Step 1
Preheat oven to 350. Mix first 8 ingredients in a saucepan and bring to a boil on med/high heat. Turn down heat and allow it to bubble with the lid on for a couple of minutes, stirring occasionally.
* Step 2
Take filling off the heat and allow to cool for about 20 minutes. You want the filling this thick:
* Step 3
While filling cools, line your pie dish with bottom crust. Pour cooled pie filling into crust and top with top crust. Pinch edges and brush with egg/milk mixture then sprinkle with sugar. Cut slits in top and bake for 45-60 minutes, until crust is golden.
* Step 4
Wait until the pie is COMPLETELY cooled before cutting!
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