Hummingbird Pie: Tropical fruit, spices, pecans, lightly sweetened with a brown sugar, coconut-pecan crumble, and cream cheese whipped cream.
Servings: 10
Author: Portlandia Pie Lady
Ingredients
Grandma's Pie Crust
1cupall-purpose flour (or gluten free flour)
1/2cupbutter or shortening
1/8teaspoonbaking powder
1tablespoonsugar
1/2teaspoonsalt
1/4cupvery cold water
Hummingbird Fruit Filling
2cupspineapple tidbits or crushed pineapple
1/4cupchopped dried apricots
1/4cupchoppped dried mango
1/2cupgolden raisins, chopped
1/4cupgrated carrot (optional, may replace with any fruit listed in recipe)
1/4 cup sweetened flaked coconut
1/4cupchopped pecans
2tablespoonslemon juice
2teaspoonsvanilla
1/2cupbrown sugar
1teaspooncinnamon
1/4teaspoonnutmeg
2tablespoonscornstarch
Dashofsalt
Coconut-Pecan Crumble Topping
1/2cupsweetened flaked coconut
1/4cupall-purpose flour
1/4cupquick or old-fashioned oats
1/2cupchopped pecans
1/3cupbrown sugar
6tablespoonsbutter, softened
Cream Cheese Whipped Cream
4ouncescream cheese, room temperature (half of 8-ounce brick)
1cupheavy whipping cream
1/4cuppowder sugar
1teaspoonvanilla
Instructions
Grandma's Pie Crust - Single 9-inch or 10-inch pie crust
In a large bowl, mix all of the dry ingredients together.
With a large fork cut in the butter (or shortening) until crumbly.
Pour in cold water all at once and give it few good stirs to form a dough ball. On a heavily floured surface roll out dough and place in a 9-inch or 10-inch pie plate. Set aside for filling.
Pie Filling and Assembly
Preheat oven to 375 F.
In a large bowl stir the prepared fruit, pecans, brown sugar, cornstarch, spices, lemon juice, and vanilla. Set aside.
Prepare the crumble topping. In a large bowl, use a fork to stir together all crumble topping ingredients, except butter.
Cut the butter into the dry ingredients until crumbly.
Place the prepared fruit filling into pie crust, top with crumble topping, and bake 45 minutes at 375 F. Remove from oven and let cool.
Prepare the cream cheese whipped topping while the pie cools. Place cream cheese in a large bowl and using an electric mixer beat cream cheese until creamy. Add the heavy cream, powdered sugar, and vanilla.
Beat cream on high speed until fairly stiff peaks form. Garnish individual cooled slices of pie with whipped topping.