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1
Preheat the oven to 400 degrees F.
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2
In a medium pot, combine the mirlitons, water, allspice, cinnamon stick, and salt, and bring to a boil.
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3
Reduce the heat and simmer until tender, about 8 minutes.
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4
Remove with a slotted spoon and drain in a colander.
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5
To the cooking liquid, add 1 cup of the sugar and lime juice and simmer until it thickens to a thick syrup.
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6
Remove from the heat and let cool.
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7
Divide the piecrust dough in half.
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8
Place one piece of dough on a lightly floured surface and roll out to an 11-inch circle, about 1/8-inch thick.
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9
Transfer to a 9-inch pie pan.
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10
Trim the crust with scissors or a sharp knife to within 1/2-inch of the outer rim.
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11
Return the cooked mirlitons to the pot, and stir to combine with the syrup.
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12
Pour into the piecrust.
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13
Roll out the remaining crust on a lightly floured surface.
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14
Place on top of the mirliton filling and tuck the overlapping crusts into the pan, forming a thick edge.
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15
Crimp the edges to seal and cut 1/2-inch long vents along the top crust.
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16
With a pastry brush, brush the top of the crust with the cream, and sprinkle with the remaining 1/2 teaspoon of sugar.
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17
Bake for 10 minutes, then reduce the temperature to 375 degrees F. Bake until the crust is golden brown and the filling is bubbly, 35 to 40 minutes.
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18
Remove from the oven and cool on a wire rack for at least 1 hour before serving.
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19
Serve warm or at room temperature.
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20
Sift the flour, sugar, and salt into a large bowl.
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21
Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs.
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22
Add 4 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together.
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23
Add more water as needed to make a smooth dough, being careful not to over mix.
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24
Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.
