50+ Friends Club Cookbook -- Pies and Pastries -- Papaya Pie

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Papaya Pie

From the Kitchen of: BaybyBoomer
Source: Sunset Magazine



		About 3 lbs firm-ripe papayas
3/4	cup	Sugar
1/4	cup	Cornstarch
1	tsp	Ground coriander
1/2	tsp	Ground cardamom
1/4	tsp	Ground nutmeg
2	tsps	Grated lemon peel
3	Tbsp	Lemon juice
1	pkg	Refrigerated pastry for double-crust 9-inch pie, at room temperature
		All-purpose flour

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" thick strips. Measure 8 cuts of fruit; reserve extra for other uses.
In a large bowl, mix sugar, cornstarch, coriander, cardamom, nutmeg and lemon peel. Add papayas and lemon juice and mix.
Unfold 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 pan on a foil-lined baking sheet. Bake on bottom rack in 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. Serve pie plain or with vanilla ice cream.