Friday is PIE DAY!

I'm not sure what inspired this pie.  Visions of tropical vacations?  The humid, breezy April day?  One too many pina coladas on the new deck?  Oh wait. It was the underripe pineapple that I bought earlier in the week.  Oh-that's annoying.  But, I'm here to tell you that it makes a mighty fine pie. 

Pineapple Mango Pie

9" double pie crust
1 pineapple, cored and cut into small chunks
2 mangos, peeled and diced
1 cup sugar
2 T cornstarch
1/8 t salt
1/2 t cinnamon
1/4 t nutmeg
2 t butter

-mix dry ingredients together in a large bowl
-mash the pineapple chunks just a bit-enough to break fibers down, but not enough to make it pulpy-you still want nice whole chunks
-add both fruits to the dry mixture and stir until well combined
-spoon into prepared crust
-dot top with slices of butter
-top with crust and vent
-bake at 400 degrees for 25 minutes
-reduce heat to 350 and bake an additional 25 minutes

This is the first pineapple pie that I've made, and it leaves me wondering why it took so long.  I was always worried that the pineapple would be too juicy, resulting in a big wet mess of a pie.  It seemed that it would take some special techniques or something fancy, but once I started, I ended up treating it just like any other fruit in a basic fruit pie recipe.  It cooked beautifully, stayed nice and firm, and looks much like a peach pie when you slice it.  The mango is a wonderful pairing, and you can adjust the amount of spice to your liking.  This is one pie that I like with a little more cinnamon flavor.  Add it to your summer pie list, or just keep the recipe handy for those times that you buy an underripe pineapple!