Fresh Papaya Pie
We grew up eating papaya by itself, in fruit salads, with a scoop of ice cream and even in drinks and smoothies, but for some reason, I have never had it in a pie. This weekend I decided to try it and was really surprised with how good it turned out.
- 3 pounds firm, ripe papayas
- 1/2 cup sugar
- 1/4 cup light brown sugar
- 1/4 cup cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 package (15 oz.) refrigerated pastry for double-crust 9-inch pie, at room temperature
- All-purpose flour
If you want, you can drizzle 2 tablespoons of butter into the filling for a richer pie, but I decided not to.
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.
In a large bowl, mix sugar, cornstarch, cinnamon, cardamom, nutmeg. Add papayas and lemon juice, and mix.
Unfold 1 pastry round and ease into a 9-inch pie pan. Fill pastry with fruit mixture.
Unfold remaining pastry on a lightly floured board and roll into a 13-inch-wide round.
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.
Bake on the bottom rack of a 375° oven until juices bubble near center, 1 hour and 10 minutes to 1 hour and 20 minutes. If pastry edges get too dark, cover loosely with foil. Cool at least 1 hour. Cut into wedges.