Papaya Pie

1. 1

   Peel papayas, cut in half lengthwise, and discard seeds. Cut papayas lengthwise into 2- to 3-inch-wide slices, then cut crosswise into 1/4-inch-thick strips. Measure 8 cups of fruit; reserve extra for other uses.

2. 2

   In a large bowl, mix sugar, cornstarch, coriander, cardamom, nutmeg, and lemon peel. Add papayas and lemon juice, and mix.

3. 3

   Unfold 1 pastry round and ease into a 9-inch pie pan. Fill pastry with fruit mixture.

4. 4

   Unfold remaining pastry on a lightly floured board and roll into a 13-inch-wide round.

5. 5

   Center round over fruit. Pinch pastry at rim to seal, then fold edge under itself, flush with pan rim, and pinch to flute. Slash pastry top decoratively. Set pie on a foil-lined baking sheet.

6. 6

   Bake on the bottom rack of a 375u00b0 oven until juices bubble near center, 1 hour and 10 minutes to 1 hour and 20 minutes (55 to 65 minutes in a convection oven). If pastry edges get too dark, cover loosely with foil. Cool at least 1 hour. Cut into wedges.

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