I had a few apples in the house, but I wanted something more fun for my birthday. And then I saw the papaya hubby brought in from our garden that morning....
Last year I planted papaya seeds and now we have a 15 foot tree! We had baby papaya trees growing like weeds all over the garden. Most died but one big seedling survived and we now have 7 papayas ripening and the first one just fell off. I love it!
We use them for papaya smoothies and just eating it raw of course, but I've never had a papaya pie in my life and it sounded good. It was crazy good! So exotic and tropical. It tasted like sunshine.
The flavor and texture is a cross between a peach and a mango. It bakes up tender and it doesn't go mushy at all. I mixed it with apples for a little more texture, but I don't think I needed to. Next time I'll try it on its own. Or how about with berries...yum!
Did you know that 1 small papaya's contains 8% of your daily potassium, 159% of Vitamin C, 29% of Vitamin A and only 17 grams of carbohydrate.
Isn't that great? So delicious and super healthy. Enjoy!
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1- 10 inch gluten free pie shell-click for my recipe or use low carb recipe below. Prebake raw crust for 10 minutes at 375 degrees F.
I use this Pyrex dish it's almost 2 inches deep so I can pile in the fruit!
- 2 cups gluten free almond flour
- 1 egg, beaten
- 3-4 tablespoons coconut oil or butter, room temp, as needed to moisten
- pinch salt
- 1 medium ripe papaya, peeled and cut into 1/4 inch slices
- 3 large apples, peeled and cut into 1/4 inch slices
- 1/4 cup gluten free flour or 2 tablespoons gluten free arrowroot starch- I used gfJules All Purpose Flour
- 1/4 cup cane sugar or sugar-free equivalent of choice, like Truvia (use 1/8 cup)
- 1-2 teaspoons fresh ginger, finely grated, to taste
- 1 teaspoon salt
- 1 teaspoon lime juice
- 1/2 cup gluten free all purpose flour or use almond flour for low carb
- 1/4 cup brown sugar or 1/8 cup Truvia or sugar-free equivalent of choice
- 2-3 tablespoons melted butter or coconut oil, just enough to moisten
Instructions: Preheat oven to 375 degrees F
- Pulse the almond flour, egg, and salt for 10 seconds. Add a tablespoon of fat at a time until dough comes together. I usually use 3 tablespoons.
- Press into the bottom of pie pan and work out from the middle and up the sides.
- Toss the filling ingredients lightly in a large bowl. Pile into to prebaked crust.
- Using a large fork, mash the flour, sugar and fat until crumbly. Sprinkle evenly over filling.
Bake on a baking sheet to catch any drips for 45 minutes or until brown and bubbly.