Papaya Pie

Directions

1. 1
   Peel papayas, cut in half lengthwise, and discard seeds. Cut papayas lengthwise into 2- to 3-inch-wide slices, then cut crosswise into 1/4-inch-thick strips. Measure 8 cups of fruit; reserve extra for other uses.
2. 2
   In a large bowl, mix sugar, cornstarch, coriander, cardamom, nutmeg, and lemon peel. Add papayas and lemon juice, and mix.
3. 3
   Unfold 1 pastry round and ease into a 9-inch pie pan. Fill pastry with fruit mixture.
4. 4
   Unfold remaining pastry on a lightly floured board and roll into a 13-inch-wide round.
5. 5
   Center round over fruit. Pinch pastry at rim to seal, then fold edge under itself, flush with pan rim, and pinch to flute. Slash pastry top decoratively. Set pie on a foil-lined baking sheet.
6. 6
   Bake on the bottom rack of a 375° oven until juices bubble near center, 1 hour and 10 minutes to 1 hour and 20 minutes (55 to 65 minutes in a convection oven). If pastry edges get too dark, cover loosely with foil. Cool at least 1 hour. Cut into wedges.