Make this tropical-flavored pie on a cold day and watch your winter blues disappear.

Ingredients: (Serves 6-8)

• 1 recipe basic crust
• 1 large fresh pineapple, cut into ½ inch/1.5 cm chunks (455 g/1 lb total)
• 170 g/6 oz fresh mango, cut into ½ inch/1.5 cm chunks
• 140 g/5 oz caster sugar
• 40 g/1½ oz plain flour
• Pinch of salt
• 3 large eggs, lightly beaten
• 55 g/2 oz unsalted butter, melted and cooled

Method:

Preheat the oven to 220°C/425°F/Gas mark 7.

Roll out half the quantity (one disc) of pastry dough and line a 23-cm/9-inch pie dish.

Place the pineapple and mango chunks over the base of the piecrust. Combine the sugar, flour and salt in a medium bowl. Stir in the eggs and melted butter until well combined. Pour the sugar and egg mixture over the fruit.

Roll out the second disc of pastry dough. Put the top crust on the pie, crimp the edges, and make 4 to 6 slits in the crust. Bake for 10 minutes.

Lower the temperature to 160°C/325°F/Gas mark 3 and continue baking for 1 hour, until the crust is golden brown.