Papaya Apple Pie

3 Star Tested This exotic pie is adapted from Brooks Tropicals, home of Caribbean Red. Filling:

3 cups (750 mL) thinly sliced ripe

papaya

3 cups (750 mL) golden delicious apples, thinly sliced (about 2 to 3 apples) 1/4 cup (60 mL) all-purpose flour 1/2 cup (125 mL) granulated sugar 2 tsp (10 mL) ground cinnamon 2 tsp (10 mL) freshly grated ginger 1 tsp (5 mL) finely grated lime zest 2 tbsp (25 mL) fresh lime juice Streusel Topping: 1/2 cup (125 mL) quick oats 1/3 cup (75 mL) all-purpose flour 1 tbsp (15 mL) brown sugar 4 tbsp (60 mL) butter or margarine,

melted

9-inch (23 cm) unbaked pie shell. If using frozen shell, thaw 10 to 15 minutes. For filling, cut papaya and apple slices the same size. I cut the seeded, peeled papaya crosswise into thin half moons, then cut the slices in half. Toss sliced papaya and apples in large bowl. Mix well. In small bowl, stir flour, sugar and cinnamon. Toss with fruit. Mix ginger, lime zest and juice and pour over fruit. Mix well with wooden spoon or your hands. Let sit 20 minutes. For topping, mix oats, flour and sugar in small bowl. Add melted butter and mix with fork until crumbly. Arrange fruit in unbaked shell and sprinkle or pat streusel over top. Bake in preheated 350F (180C) oven for about 1 hour and 10 minutes, until golden and bubbling. Cool on wire rack before slicing. Makes 6 servings. Star tested by Cynthia David.