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1
Preheat the oven to 425F.
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2
To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle.
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3
Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.
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4
Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
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5
Using your thumb and index finger, crimp the edges of the pie shell.
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6
Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish.
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7
Set the pie shell to the side while you make the filling.
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8
To prepare the filling, in a small bowl, whisk together the sugar and cinnamon.
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9
Place the mangoes and pineapple in a large bowl and toss them with the sugar mixture, making sure that all of the fruit is thoroughly coated.
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10
Place the pineapple-mango mixture in the pie shell, distributing it evenly.
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11
Dot the filling with the butter.
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12
Sprinkle the macadamia-coconut crumb topping over the filling, covering it completely.
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13
To bake, place the pie plate on a baking sheet and bake for 15 minutes.
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14
Reduce the heat to 350F and continue baking for approximately 45 minutes, or until the crust achieves a nice shade of golden brown.
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15
Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
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16
Pineapple-Mango Pie with Macadamia-Coconut Crumb is best served either at room temperature or warmed at 350F for about 10 minutes.
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17
It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.
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18
Pineapple pies should not be baked in a glass or ceramic pie plate due to their excess juices, which will impede the baking process.
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19
The bottom crust of pineapple pies will bake best when cooked in a disposable or metal pie plate, which allows the crust to brown properly.
