Mango Pie

Submitted by nadia murray

"This recipe is for a double crust pie that I got off of the Food Network. It is similar to a peach pie but more luscious because of the mangoes. I suppose this could also be made with peaches but try it with mangoes for a real treat."

 

• Ready In: 2hrs
• Ingredients: 19
• Yields: pie

ingredients

• Crust

• 2 1⁄2 cups unbleached all-purpose flour
• 3 tablespoons confectioners' sugar
• 1 teaspoon salt
• 1 teaspoon grated lemon zest
• 1⁄2 cup unsalted butter, cold and cut into small pieces
• 1⁄2 cup vegetable shortening, chilled and cut into small pieces
• 1⁄3 - 1⁄2 cup ice cold water
• 1⁄4 cup almonds, chopped fine
• 1 tablespoon unbleached flour

• Filling

• 5 cups mangoes, peeled and cut into 1/2 to 3/4 inch pieces (4-5 large)
• 1⁄2 cup sugar
• 1 tablespoon almond extract
• 2 teaspoons cinnamon
• 2 tablespoons flour (or more depending on how wet mixture is)
• 1 teaspoon lemon zest
• 2 teaspoons lemon juice or 2 teaspoons lime juice
• 1 egg, beaten with
• 2 tablespoons water
• whipped cream or ice cream, for serving

directions

1. Preheat oven to 350°F.
2. Prepare pie crust by mixing together flour, confectioners sugar, salt and lemon zest.
3. Cut butter and shortening into flour mixture to form coarse crumbs.
4. Sprinkle ice water over and toss until mixture starts to come together.
5. Gather it up and press to form ball.
6. Divide into 2 parts, form disks and wrap each in plastic.
7. Refrigerate at least 30 minutes.
8. Roll out half of dough and fit into a 9 inch deep dish pie pan.
9. Trim edges.
10. Weight and bake bottom crust until light golden brown.
11. Remove pie weights and sprinkle crust with almonds and flour and bake 5 minutes longer.
12. Allow to cool.
13. Prepare filling by combining mango pieces, granulated sugar, almond extract, cinnamon.
14. flour, zest and juice.
15. Mixture should be moist but not wet.
16. Pour into prebaked crust.
17. Roll out remaining half of dough and fit over pie.
18. Crimp edges and brush top of pie with egg and water wash.
19. Cut vents in top and bake 45-50 minutes until crust is golden and filling is tender and bubbly.
20. Serve warm with whipped cream or ice cream.

Reviews

[MarielC]

This recipe is delicious and the pie tastes even better the next day. The only change I make is to use only 1 tsp of cinnamon because 2 tsps overpowers the fruit. So easy and so good!

 

[BlueHyacinth]

This is really a great pie. I just love mangoes, as does my family, and this was really a hit. The only thing I'd change is to cut down on the cinnamon, it was a little strong, by that's just my taste. I didn't have almonds, so used pecans instead and it turned out great. Will definately be making this again.