Sometimes this blogging escapes me. I’ve been having a lot of wonderful adventures lately and I want to share them. I still have so many Hawaiian recipes to share too. I guess I will get around to posting them all at some point. Once it started to feel like summer I began making a lot of pies. Since I seem to linger in the aloha spirit long after I leave Hawaii, I started with some Hawaiian pies.
I managed to score some apple bananas from a farm in the big island that would ship them to the mainland. They were expensive, but so worth it. Plus, the farm through in some free dried bananas my way. I decided to eat a couple and use the rest for this
Apple Banana Cream Pie:
That pie was insanely delicious. The secret to the custard? Corn flour and the new-ish shelf stable creamer from So Delicious. Seriously amaze.
After I made this pie I started dreaming about mango. This next Strawberry-Mango Pie needs a little work. I plan to make it again when I am back on Maui. I’m realizing the mangos I get here in LA are kinda gross compared to the amazing heirloom varieties grown all over Hawaii. The pie tasted great, but my mangos lacked a little in flavor and texture.
Still in the mood for a tropical pie with mango, I bought some better tasting champagne mangos and had a second round with mango pie. This time I was excited because I finally got some fresh lilikoi (aka passionfruit) and the Mango-Lilikoi Sunshine Pie was born. I’m going to include the recipe for this one. Use only high quality mango for this one or frozen mango that you trust. Use fresh passionfruit and omit the seeds if you don’t like them. They are edible and I opted to keep them in the pie, but you can just as easily use the juice.
Mango Lilikoi Sunshine Pie
two pie crusts, use your favorite recipe
5-6 c mango, peeled and sliced
Inside/Juice of 3 lilikoi/passionfruit
3/4 c unbleached cane sugar
zest of half a lemon
1/3 c unbleached all-purpose flour
1 tbsp arrowroot
3-4 tbsp Earth Balance
Pinch vanilla powder
Once you’ve got prepared crusts, preheat oven to 425°F. Roll your bottom crust out and fit into a pie plate. Combine all ingredients for the filling together except the Earth Balance and mix to combine. Pour the filling into your prepared crust and dot with Earthy B. Place your top crust on the pie or cover with lattice. Remember to cut slits for steam if you choose to put the whole crust on top. Bake the pie for about 20 min, then reduce the heat to 350°F and bake an additional 30-45 min. Enjoy a little slice of paradise. 🙂
I’m seriously jealous that you got apple bananas, I ate my fair share of those when we were in Hawaii.
I’ve always wanted to make mango pie! Our mangoes are kind of flavourless here but mixed with some strawberries I think it would be delicious!
Apples bananas are my fav. They are so, sooo good. I look forward to having them every time I go back. I know we’ve talked crummy mangoes before. Good frozen ones are def the way to go over yucky ones. We do get some from places like Haiti that are sometimes a bit too chalky for my taste. But the ones we get from Mexico are usually rather good! We’re lucky we get a few different varieties too. 🙂 If you are ever in Southern California, I will have to give you some good ones!
I love mango lilikoi pie! I’m desperate to make one here at home in new Mexico after coming back from Kauai, will use your recipe! Do you have a good crust recipe? Mine isn’t hardy enough to hold up to fruit I’m afraid. Also, the Earth Balance you use, is that the sticks?
Hey there, I’m sorry it’s taken me so long to write back! I like the buttery double crust from Vegan Pie in the Sky by Isa Chandra Moskowitz. It’s a foolproof, reliable, flaky crust, except I ALWAYS have to add more ice water than called for. Before that, I always used Martha Stewart’s pie crust recipe, subbing out the butter for Earth Balance. I use the sticks when making pie crust because they’re easier to work with. I like a combination of the buttery sticks & all vegetable shortening. Hope this helps! 🙂