Yield
Makes 8 servings

Serve papaya pie plain or with vanilla ice cream for a treat that is deliciously different. The sweet fruit and rich spices make for a satisfying dessert.

How to Make It

Step 1

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; reserve extra for other uses.

Step 2

In a large bowl, mix sugar, cornstarch, coriander, cardamom, nutmeg, and lemon peel. Add papayas and lemon juice, and mix.

Step 3

Unfold 1 pastry round and ease into a 9-inch pie pan. Fill pastry with fruit mixture.

Step 4

Unfold remaining pastry on a lightly floured board and roll into a 13-inch-wide round.

Step 5

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.

Step 6

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 (55 to 65 minutes in a convection oven). If pastry edges get too dark, cover loosely with foil. Cool at least 1 hour. Cut into wedges.

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