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Tropical Fruit Pie with Coconut Streusel




Source of Recipe


Source: Burt Wolf's Menu Cookbook


List of Ingredients




One prepared crust for a 9-inch pie


For 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 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



Recipe



Preheat the oven to 375° 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.


TO PREPARE 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.


TO PREPARE 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 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.