Roasted Mango And Pineapple Pie Food

MANGO PIE

Steps:

• Preheat oven to 350 degrees.
• Prepare piecrust by mixing together flour, sugar, salt and lemon zest. Cut butter and shortening into small chunks and add to the dry ingredients. Mix with a pastry blender or 2 forks until the mixture holds together in small crumbs. Sprinkle ice water over mixture and cut until the mixture holds together in balls. Gather it up, pressing it together and then divide into 2 even parts. Wrap in plastic wrap. Refrigerate for at least 30 minutes. Roll out half dough and fit into 9-inch deep-dish pie pan. Weight and bake bottom crust until golden brown. Sprinkle with chopped almonds and flour and bake for another 5 minutes. Cool slightly.
• Mix together mango slices, sugar, extract, spices, flour, zest and lemon or lime juice and pour into baked crust. Mixture should be moist but not wet. Roll out the other half of dough and fit over the pie. Crimp edges. Brush with egg and water wash. Cut vents in top and bake pie 45 to 50 minutes until crust is golden and filling is tender when fork is inserted.
• Serve warm with fresh whipped cream or a scoop of ice cream.

MANGO BANANA PIE

Steps:

• Combine mango nectar, lemon juice, sugar, ginger, cinnamon and salt. Bring to boil over low heat.
• Mix cornstarch and water to a smooth paste and stir into mixture. Stir until thickened and clear.
• (Or you can cook in microwave oven stirring ever minute for 5 minutes total.).
• Cool.
• Combine with bananas and pour into baked pie shell.
• Chill. Serve with whipped cream.

PINEAPPLE, PAPAYA AND MANGO SQUARES

Steps:

• For filling: Combine chopped pineapple, mango, papaya, brown sugar, orange juice, cinnamon stick, orange peel, lemon peel and ground cloves in heavy medium saucepan. Cook over low heat until reduced to 1 1/2 cups, stirring frequently, about 1 1/2 hours. Remove cinnamon stick. Cool.
• For crust: Using electric mixer, beat butter, sugar, vanilla extract and salt in large bowl just until blended. On low speed, gradually add flour, beating just until dough begins to come together. Turn dough out onto floured work surface. Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other. Flatten each piece into square. Wrap each in plastic; chill 15 minutes.
• Preheat oven to 375°F Roll out larger dough piece on lightly floured work surface to 10-inch square. Transfer dough to 9-inch square metal baking pan. Press dough onto bottom and 1/2 inch up sides of pan. Pour filling into crust. Roll out remaining dough piece on floured surface to 9-inch square. Cut into 1-inch-wide strips. Place 4 strips atop filling, spacing evenly. Place 5 more strips diagonally atop first 4 strips, forming lattice. Trim lattice edges.
• Bake until crust is golden brown, about 50 minutes. Cool completely. Cut into 9 squares. (Can be prepared 1 day ahead. Store in single layer in airtight container at room temperature.).

PINEAPPLE-MANGO COCONUT PIE (TASTE OF THE TROPICS)

Steps:

• Bake pie shell at 425 degrees for 10 minutes (be sure to prick the crust so it doesn't inflate too much)
• Whip together the cream cheese, sugar, egg, coconut extract, heavy whipping cream and 2 tablespoons shredded coconut until smooth; set aside.
• In a saucepan stir together the pineapple, mango, coconut milk and brown sugar; add the cornstarch and salt, stir. Cook over a medium low heat stirring frequently until thickened; add butter and stir in once melted.
• Pour the coconut cream into a cooled pie shell, top with the pineapple-mango mixture; set aside.
• Mix together with your hands or a fork, the flour, brown sugar, butter and coconut until it is crumbly. Cover the pineapple-mango mixture with the crumb topping.
• Reduce oven temperature to 350 degrees and cook for approximately 45 minutes or until the crumb topping is golden brown. Cool for 2 hours before serving. Refrigerate any leftover pie.