Pineapple-Mango Pie with Macadamia-Coconut Crumb

Name: Pineapple-Mango Pie with Macadamia-Coconut Crumb
Yield: Makes one 9-inch pie, 6 to 8 slices (level: moderate)
Ingredients: 1 recipe Traditional Pastry Piecrust dough for a 9-inch single-crust pie (page 5); 1/4 cup heavy cream (to glaze the crimped pie edges); Macadamia-Coconut Crumb Topping (page 13); 1/2 cup sugar (to taste, depending on the sweetness of the fruit); 1 teaspoon ground cinnamon; 2 cups 1/2-inch cubed ripe mango; 2 cups 1/2-inch cubed ripe pineapple; 1 tablespoon salted butter

January 24, 2012

When I first entered this pie in the 2010 National Pie Championships, I called it Tropical Explosion, and that pretty much tells you everything you need to know about the taste. Pineapples don’t ripen after they’re picked, so be sure to look for pineapples that are green only at the crown with a golden yellow body (green bodies indicate they aren’t ripe). Smell a pineapple at its stem to make sure it has a sweet odor. Even in the dark, cold days of winter, the fresh, tangy flavors of pineapple and mango floating under a coconut-infused topping will conjure up images of a hot Caribbean beach.

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