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LightSky Recipe: Tropic Sky Pie

Tropic Sky Pie
Recipe makes one full size pie or six mini pie pints. To create Pie Pints, we recommend using 3” pie tins.
Ingredients
  • 1 package store-bought pie crust 
  • 1 tablespoon wheat germ, divided 

For the filling 

  • ½ cup frozen pineapple chunks, thawed 
  • ½ cup frozen mango, thawed 
  • 1 cup sugar 
  • 2 large eggs, plus 1 egg for an egg wash 
  • 5 tablespoons unsalted butter, melted and cooled 
  • ⅓ cup heavy cream 
  • ½ teaspoon salt  
  • ¼ teaspoon turmeric  
  • ½ cup all purpose flour 
  • ½ Teaspoon baking powder 
Preparation

Directions for 1 Full Size Pie  

  1. Roll the pie crust out and sprinkle with half of the wheat germ. Flip and repeat on the other side.  

  1. Turn the dough out onto a lightly floured surface and roll into a disc about ½” thick. Press the dough into a standard 9” pie pan and trim the excess dough.  

  1. Line the pie crust with parchment paper and add pie weights. Parbake the pie crust at 350°F for 15 minutes and let cool. Set aside.  

  1. To make the filling, add the mango and pineapple to a food processor and pulse until smooth.  

  1. Add the sugar and pulse again.  

  1. Scrape down the sides of the food processor and add in the eggs, melted butter, heavy cream, and salt. Process until just combined. Add in flour and baking powder at the end and mix until no streaks of flour remain, do not over mix. 

  1. Pour the filling into the crust. Cut the extra dough into long strips. Place the strips over the filling in a lattice pattern. 

  1. Whisk an egg in a small bowl with 1 teaspoon water and brush lightly over the lattice.  

  1. Bake at 350°F for 45 - 55 minutes, until the middle of the pie has set, and the lattice starts to brown.  

 

Directions for 6 Mini Pie Pints 

  1. Roll the pie crust out and sprinkle with half of the wheat germ. Flip and repeat on the other side.  

  1. Turn the dough out onto a lightly floured surface and roll into a disc about ½” thick. Use a 4” biscuit cutter to cut the dough into small circles. Press the dough into a muffin tin or mini pie pan and trim the excess dough.  

  1. Line the pie crust with parchment paper and add pie weights. Parbake the pie crust for 15 minutes and let cool. Set aside.  

  1. To make the filling, add the mango and pineapple to a food processor and pulse until smooth.  

  1. Add the sugar and pulse again.  

  1. Scrape down the sides of the food processor and add in the eggs, melted butter, heavy cream, and salt. Process until just combined. Add in flour and baking powder at the end and mix until no streaks of flour remain, do not over mix. 

  1. Pour the filling into the crust. Cut the extra dough into long strips. Place the strips over the filling in a lattice pattern. 

  1. Whisk an egg in a small bowl with 1 teaspoon water and brush lightly over the lattice.  

  1. Bake at 350°F for 30 to 35 minutes, until the middle of the pie has set and the lattice starts to brown.  

Light Sky