Fruit basket pie

I was a little disappointed when I got my basket from the produce co-op this week, because the berries we received were not looking daisy fresh.  They really needed to be used right away.  We also got more mangoes, but still had a couple of mangoes left from last week.  You know what that means, right?  Time to make pie!  Do these fruits look like an odd mix for pie?

They look pretty together, so why not try them together in a pie?  I think the combo ended up beautiful in a pie, and it tasted great.  This is a pie worth making "on purpose"!

Fruit Basket Pie

Pastry for deep dish 9" double crust pie

3 mangoes, cut into chunks

1 quart strawberries, cut into halves or quarters

1 cup fresh blueberries

Juice of one lime

1 cup sugar

1/2 cup flour

Mix the fruit with the sugar, flour and lime juice and let sit for 10 minutes to juice.

Pour fruit into pie shell and cover with top crust.  I like to brush on some ice water and sprinkle with coarse sugar.

Bake at 425 degrees for 15 minutes.

Reduce heat to 325 degrees and bake for an addition 30 minutes, or until the fruit is bubbling.

Serve slightly warm with ice cream.

Pineapple Mango Pie

I have determined that my family members are not big mango eaters.  We got some Mexican mangoes from the produce co-op two weeks ago, and only one had been eaten by last night.  At this point these things needed to be used.  I also had a pineapple sitting on the counter that I'd been too lazy to cut up and it wasn't getting any younger either, so it was time to do a tropical pie.  I went to www.allrecipes.com to search for a pie recipe using mango and pineapple and found this lovely pie.  It called for crushed pineapple, but I used chopped up fresh pineapple instead.  I can't imagine that canned pineapple would have been as good - the "real" bites of pineapple in this pie were yummy!  The whole family enjoyed this pie for a Monday night treat (well, I saved mine for Tuesday morning breakfast).

Pineapple-Mango Pie

4-5 mangoes, peeled and diced
1 fresh pineapple, cut into tidbits or chunks
1 1/4 cups white sugar
1/4 cup packed brown sugar
2 Tablespoons apple juice
5 Tablespoons instant tapioca
1 Tablespoon butter, softened
1 recipe of pastry for a 9-inch double crust pie

• Mix the fruit, sugars, juice and tapioca together.  Let stand in bowl for 20 minutes (this is the time to make the pastry).
• Preheat oven to 400 degrees.
• Pour filling into the unbaked pie shell, and dot with butter.  Cover with top crust and seal edges.  Cut slits in top of outer crust.
• This pie will be juicy and may bubble over, so place it in the oven on a baking sheet.  Bake at 400 degrees for 1 hour, or until bubbles burst slowly and the crust is light golden brown.  Let pie cool, and serve at room temperature.