Paradise Autumn Pie

1. 1

   Adjust oven rack to bottom third of oven. Preheat oven to 400 degrees.

2. 2

   Carefully peel and cube mango flesh, discard seed (I was able to get 2 cups of fruit). Place fruit in a large bowl.

3. 3

   Slice star fruit crosswise to end up with star shaped pieces. Using your fingers or the tip of a sharp knife, remove seeds (I had 1 1/2 cups of fruit). Add star fruit to mango.

4. 4

   Slice peeled bananas crosswise (I had 2 1/2 cups of fruit). Add bananas to star fruit-mango mixture.

5. 5

   Add palm sugar, gold rum, ginger, cinnamon and salt to bowl with fruit. Using a large spoon, gently stir to combine. Fold in toasted finely chopped walnuts. Cover bowl with plastic wrap and transfer to refrigerator while you roll out refrigerated dough.

6. 6

   Roll out dough (lightly floured on top), one disk at a time, between two large pieces of parchment paper on a flat surface. If dough is too stiff, let it sit for 5-10 minutes at room temperature before rolling. When dough extends two inches all around beyond inverted pie dish, you can stop rolling. Carefully transfer dough to pie dish, using parchment (by peeling off one side first) to help guide the thin piece of dough.

7. 7

   Add filling to pie, dot with room temperature butter, and cover with top crust. Trim extra dough hanging over edge of dish with kitchen shears. Using fingers or a fork, pinch edges of bottom and top crust together and finish the crust with a pinched or pressed edge. Using a sharp knife, cut decorative vents in top to allow steam to escape.

8. 8

   Place on a baking sheet and bake at 400 degrees for 45-50 minutes until top is golden brown and fragrant. Allow pie to cool a bit before serving.

9. 9

   ENJOY! Delicious with a scoop of vanilla ice cream.

10. 10

    Combine flour, salt and sugar in food processor and pulse to mix. Add the butter and pulse a few times. Add shortening, in tablespoon sized chunks and pulse again. Butter bits should be about the size of peas. Sprinkle in 6 tablespoons of ice water over mixture. Pulse dough. If the dough holds together when pinched, it is ready. If it does not hold, add more water, one tablespoon at a time, pulsing after each addition.

11. 11

    Remove dough from machine and mound on a clean surface. Divide into two balls and flatten each into a 4 inch wide disk. Be careful not to over-knead. Dust lightly with flour and wrap each disk in plastic. Refrigerate for at least an hour or up to 2 days before rolling out.

No additional tips available.