Antigua and Barbuda

ANTIGUA AND BARBUDA: Pineapple and Mango Crumble Pie

This is a stunner. Shouldn’t really say, but the best so far. We ate with cream, but vanilla ice cream would have guilded this lullipad…

INGREDIENTS: 

Pie Crust:

12 oz (340 g) flour
3 oz (85 g) butter
3 oz (85 g) shortening Pinch of salt Iced water

Pie Filling:

5 cups (2 1 ⁄2 lb) mixed fresh mango and pineapple, cubed
½ cup (100 g) granulated sugar
1 tsp ground cinnamon
1⁄3 cup (80 ml) pineapple juice
6 tbsp cornstarch

Topping:

10 oz (285 g) flour
8 oz (225 g) butter
6 oz (170 g) sugar

Combine the flour, butter, shortening and salt in a bowl and rub the fat into the flour with your fingertips. Gradually add iced water while stirring to make soft dough. Roll out the dough on a lightly floured surface and place in a 9 inch pie pan. Trim the edges of the dough around the pan. Refrigerate the pie shell until needed.

Put the chopped mango and pineapple in a saucepan with the sugar, cinnamon and pineapple juice. Bring to a boil and simmer to lightly poach the fruit. Add the cornstarch and boil 1 minute more. Set aside to cool completely.

Combine all the topping ingredients together in a bowl, and mix with your hands until the mixture resembles coarse breadcrumbs.

Remove the pie shell from the refrigerator and pour the cooled mango pineapple filling into the shell. Sprinkle the topping onto the filling and sprinkle a little extra sugar on the topping. Bake in the preheated oven for approximately 30 minutes, until the topping is golden.