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Mango Pineapple Pie with Macadamia Lattice Crust

Mango Pineapple Pie with Macadamia Lattice Crust
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This state fair pie contest entry wows with coconut, pineapple and macadamia nuts, for a taste as fresh as the islands themselves!

Prep Time:
45 Min
Total Time:
3 Hr
Makes:
8 servings
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INGREDIENTS
1box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
3/4cup coarsely chopped macadamia nuts
2cups mango chunks
2cups chopped fresh pineapple, drained
3/4cup sugar
1/4cup canned cream of coconut (not coconut milk)
3tablespoons cornstarch
1/2teaspoon salt
1tablespoon butter or margarine
3tablespoons milk
1tablespoon sugar
DIRECTIONS
1.Heat oven to 350°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Place second pie crust on lightly floured piece of waxed paper. Using pastry cutter, gently mark lines on crust 1 inch apart for guides for cutting strips. Sprinkle chopped macadamia nuts between lines on crust; use rolling pin to gently press nuts into crust. Cut into strips along lines; set aside.
2.In 2-quart saucepan, mix mango, pineapple, 3/4 cup sugar and the cream of coconut. In small bowl, mix cornstarch and salt; stir into fruit mixture. Cook over medium-low heat until thickened. Stir in butter; pour into pastry-lined pie plate.
3.To make top crust, place 5 to 7 strips pie crust across filling. Place cross-strips over tops of first strips. Seal and flute edges. Brush with milk; sprinkle with 1 tablespoon sugar. Bake 45 to 50 minutes or until golden brown.

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