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
Ingredients
Filling:
- 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
Topping:
- 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
Instructions
- 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