Fresh mango pie

Yield: 6 servings

Measure Ingredient
1 \N Recipe Flaky Pie Pastry; see * Note
1 large Egg white
1 teaspoon Water
\N \N === FILLING ===
5 \N Mangos
½ cup Granulated sugar; plus
1 teaspoon Granulated sugar
⅓ cup Light brown sugar -; (lightly packed)
3 tablespoons Cornstarch
1 teaspoon Grated navel or Valencia orange zest
½ teaspoon Grated lemon zest
½ teaspoon Ground cinnamon
¼ teaspoon Ground ginger -; (scant)
2 tablespoons Light rum
1 tablespoon Unsalted butter

* Note: See the "Flaky Pie Pastry" recipe which is included in this collection.

Remove the mango cheeks. Dice the flesh into cubes. You should have about 1¾ to 2 pounds of cubed mango. Preheat the oven to 400 degrees. Position the oven rack in the lower third of the oven. Butter a 9-inch ovenproof glass pie plate. Make the pie: On a floured pastry cloth, roll 1 disk of pastry into a circle measuring approximately 13-inches. Fit loosely into the pie plate. Trim the edges with scissors, leaving a ½-inch overhang.

Beat the egg white and water together with a fork. Using a pastry brush, brush the dough with the egg white, reserving the remainder for glazing the top. Combine ½ cup granulated sugar with the brown sugar, cornstarch, orange, and lemon zest, cinnamon, and ginger in a small bowl. Sprinkle 2 tablespoons of the dry mixture over the bottom of the pastry shell. Toss the remaining sugar mixture with the mangoes. Mound the fruit in the pie plate, sprinkle with rum and dot with butter. Roll the second disk of dough into a 13-inch circle. Place the dough on top of the filling. With your hands, push the dough gently toward the center to prevent it from stretching during baking. Trim excess with scissors leaving a 1-inch overhang. Tuck the top edge of the dough under the bottom, pressing the 2 layers together. Crimp or flute the edge. Make steam vents in the top of the pastry. Brush the top of the pastry with the remaining egg white and sprinkle with 1 teaspoon of sugar. To prevent the edges from burning, make aluminum foil bands. Cut two 3-inch wide strips of 18-inch heavy duty aluminum foil bands. Fold 1-inch of each strip to the center, making a double thickness of foil. Mold the foil around the edge of the pie, keeping the double fold on top of the dough. Be careful not to crush the edge of the pastry. Secure the bands with tape, and place it in the oven. Make an aluminum foil drip pan to place on the rack below the pie halfway through the baking. Cut an 18-inch square of heavy duty aluminum foil. Fold each edge twice (about 1-inch per fold) standing the folded edges upright to form a 4 sided pan. Bake the pie for 45 minutes. Remove the foil bands and bake for 5 to 10 minutes longer, or until the juice begins to bubble and the crust is golden brown on the top and bottom. Remove the pie from the oven and cool on a rack. Let stand for 3 to 4 hours before cutting. Serve with vanilla ice cream or yogurt. This recipe yields 6 to 8 servings.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Carole Walter, "Great Pies and Tarts" From the TV FOOD NETWORK - (Show # CL-9130 broadcast 05-15-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Carole Walter

Converted by MM_Buster v2.0l.

Similar recipes