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Pineapple Mango Pie with Coconut Crumb Topping

Recipe by Cheryl Bater, Dublin, Ohio
First place, Baked Pies (Any Crumb), 2017

Baking temperature: 400, 375 degrees
Baking time: 30 minutes, 30 minutes
Yield: One 8-inch pie



  • 2 c canned pineapple chunks
  • 2 c mango peeled and cut into chunks
  • 1/3 c sugar
  • 1 t lemon juice
  • 1/8 t lemon zest
  • 1/8 t mace
  • 4 ½ T clear gel
  • 1 t rum
  • 1/3 c sweetened flaked coconut
  • Seeds scraped from ½ of a vanilla bean
  • 1 ¼ c flour
  • ¼ c unsalted butter
  • ¼ c leaf lard
  • 3/8 t salt
  • 1 t sugar
  • 3-4 T ice water
  • ½ egg yolk


  • 2/3 c all-purpose flour
  • ½ c sugar
  • ½ c sweetened flaked coconut
  • ¼ t salt
  • ½ freeze dried mango
  • 7 T cold unsalted butter cut into ¼ inch pieces


  • Mix all ingredients for filling in a large bowl. Toss to coat fruit evenly.
  • Fold into prepared pie shell
  • Bake at 400 degrees for 30 minutes
  • Prepare topping- combine flour, coconut, sugar and salt in food processor and pulse to mix
  • Scatter butter over the tip and pulse until mixture resembles fine crumbs
  • Add freeze dried mango and pulse briefly to combine
  • Empty crumbs into large bowl and rub between fingers to make larger crumbles
  • Refrigerate until ready to use
  • Remove pie from oven and reduce temperature to 375 degrees
  • Carefully scatter crumbs evenly over top of pie and press down gently to compact them
  • Return pie to oven and bake for 30 minutes until golden brown and juices are bubbly
  • If necessary, cover with foil after 15 minutes to prevent over browning
  • Combine flour, sugar, salt in large chilled mixing bowl
  • With pastry blender, cut butter and lard into dry ingredients until pieces are pea-sized or slightly smaller
  • In small bowl, whisk egg yolk and ice water
  • Add egg-water mixture to dry ingredients tossing with a pastry fork to blend
  • Form into 1 dough disc
  • Wrap in wax paper and chill in refrigerator for 1 hour

To prepare pie shell:

  • On floured surface, roll out larger disc of dough into 10-inch circle
  • Transfer dough to pie pan, trim and crimp edges
  • Freeze crust
  • Tear off a piece of aluminum foil about 16 inches long or use silicone ring
  • Tuck the foil around the edges of the frozen crust
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