Tropical Fruit Pot Pie

Tropical Fruit Pot Pie

When life hands you 2 mangoes for a dollar, what do you make? This recipe is my somewhat creative result.

Crust
1 cup whole wheat flour
½ cup all purpose flour
½ tsp baking powder
¼ tsp salt
¼ cup equivalent sugar substitute of your choice (stevia, sweet n’low, honey, etc)
¼ tsp cinnamon
¼ tsp nutmeg
1 tsp vanilla extract
¼ cup milled flax seed
1 cup water

Filling
2 mangoes sliced and peeled
4 kiwis chunked and peeled
¼ cup frozen blueberries
¼ cup light brown sugar


Non-stick cooking spray


Apparatus
2 aluminum pot pie pans (I found another use for them!)
2 bowls
1 pot
1 whisk
Measuring utensils

Process

Filling
1)Place all ingredients in pot.
2)Turn gas on medium heat, and stir constantly for approximately 20 minutes until mixture is thick and syrupy. The individual fruit should be almost impossible to distinguish. See picture.
3)Spray pot pie pans with non-stick cooking spray. Divide mixture between two pans.


Crust
1)Mix flax seed, water, and vanilla in a small bowl until well combined.
2)Combine dry ingredients in large bowl. Add liquid ingredients and mix. Dough should seem dry and sticky.


Option A: (If you don’t mind thicker, doughier crusts.)
1)Separate dough mixture into halves. Pick up one half and form into ball. Hold by edges at least 6 inches over the counter (preferably more). Allow gravity to stretch dough, and immediately place over pot pie pan, covering fruit mixture.

Option B: (If you like a more traditional, thinner crust)
1)Chill dough for 1.5 hours.
2)Halve dough.
3)Roll out individual halves using a rolling pin, and place over filling in pot pie pans.

Bake at 350 degrees F for a half-hour, or until a toothpick(or similar object) inserted into the crust comes out clean.

Notes- This pie tastes better cold in my opinion. Store it in the refrigerator, and it becomes a very refreshing dessert.



Filling pre-crust