Ingredients

10-inch aluminum Dutch oven
5-inch Dutch oven

Filling:
1 1/2 cups fresh pineapple tidbits
1 11-ounce can of mandarin oranges, drained
2 cups fresh or frozen mango, diced
1/2 cup fresh or frozen papaya, diced (optional)
1 cup sugar
3/4 cup Ultra Gel
1/2 teaspoon almond extract
1/2 teaspoon orange extract

Pastry:
1 1/2 cups flour
1/2 cup lard
1 egg, beaten
1 tablespoon vinegar
3/4 teaspoon salt
2 1/2 tablespoons cold water

Topping:
1/2 cup flour
1/4 cup sugar
4-ounce package of macadamia nuts, chopped
1/2 teaspoon almond extract
1 cup coconut
1 cube melted butter

For filling: Peel, slice and cut pineapple into tidbits. Mix fruit and almond extract in a large bowl. Mix sugar and Ultra Gel in a separate bowl. Gently stir sugar mixture into fruit mixture until well blended. Cover and set aside in cooler.

For pastry: Blend flour, salt and lard with a pastry blender in a large bowl until crumbly. Mix egg, vinegar and water in a separate bowl. Add liquid to flour mixture and gently stir with a fork until moistened. Sprinkle some flour on a cloth-covered board or marble slab. Gather dough up into a ball with hands but do not knead. Place on floured board and roll into a 14-inch circle.
Place a piece of parchment paper on bottom of Dutch oven. Fold rolled dough in half and place in oven. Press dough up the sides of the oven. Put prepared filling on top of dough.

Directions

For topping: Melt butter in the small Dutch oven and add almond extract. Mix flour, coconut, sugar and nuts in a medium bowl. Add butter mixture to dry mixture and stir until well-blended. Sprinkle over top of fruit filling. Trim and flute crust.

Place a trivet under pot for legs. Place Dutch oven over 9 coals with metal ring. Place 14 coals on top, only around the perimeter. Bake about 30-35 minutes or until golden brown.

Let pie cool in pot, using ice if necessary. Gently lift out pie and garnish as desired.