Jamaican Fruit Pie
Transport your taste buds to the tropics with this vibrant Jamaican Fruit Pie, a dessert bursting with exotic flavors and island-inspired charm. This pie features a buttery, flaky crust filled with a luscious medley of ripe mango, sweet pineapple, juicy papaya, and plump raisins, all generously spiced with cinnamon, nutmeg, and a splash of dark rum for a warm, aromatic kick. The filling is perfectly thickened with a touch of cornstarch, ensuring a silky-smooth texture that pairs beautifully with the golden, egg-brushed lattice crust. Easy to prepare and irresistibly delicious, this Caribbean-inspired treat is perfect for a special occasion or as an everyday indulgence. Serve it warm or at room temperature for a tropical dessert experience that will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter
- 50 grams Granulated sugar
- 4 tablespoons Ice-cold water
- 1 large Ripe mango, peeled and diced
- 1 cup Pineapple, diced
- 1 cup Papaya, diced
- 1 cup Dried raisins
- 2 tablespoons Dark rum
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 3 tablespoons Brown sugar
- 1 tablespoon Cornstarch
- 1 large Egg, beaten
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, sift the all-purpose flour. Cut in chilled butter until the mixture resembles coarse crumbs.
Add granulated sugar to the mixture and mix well.
Gradually add ice-cold water, one tablespoon at a time, while mixing gently, until the dough comes together. Be careful not to overwork the dough.
Wrap the dough in plastic wrap and refrigerate for at least 15 minutes while you prepare the filling.
In another mixing bowl, combine the diced mango, pineapple, and papaya. Add the raisins, dark rum, ground cinnamon, ground nutmeg, and brown sugar. Toss everything together until the fruits are evenly coated.
Dissolve the cornstarch in 2 tablespoons of water and pour it over the fruit mixture. Mix well to thicken the filling slightly.
Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Reserve some dough for a lattice topping if desired.
Gently place the rolled-out dough into the pie dish, trimming any excess around the edges.
Pour the fruit filling into the pie crust, spreading it evenly.
If using a lattice topping, cut the reserved dough into strips and arrange it in a crisscross pattern over the pie. Alternatively, cover the pie with the remaining dough and cut a few small slits in the center for steam to escape.
Brush the top of the pie with the beaten egg for a golden, shiny finish.
Bake the pie in the preheated oven for 35-40 minutes or until the crust is golden brown and the fruit filling is bubbly.
Remove from the oven and let the pie cool on a wire rack for at least 15 minutes before serving.
Serve warm or at room temperature. Enjoy your Jamaican Fruit Pie!
Nutrition Facts
Calories |
3176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.5 g | 151% | |
| Saturated Fat | 65.2 g | 326% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 462 mg | 154% | |
| Sodium | 132 mg | 6% | |
| Total Carbohydrate | 506.4 g | 184% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 251.2 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 339 mg | 26% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2993 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
