Mango Pie with Coconut Crust
TOTAL TIME: Prep: 50 min. + chilling Bake: 45 min. + cooling
YIELD: 8 servings.
This was the first pie I created myself. Mangoes are one of my favorite fruits, and they deserve to be represented in a pie. Of course, everything is better with coconut. —Jennifer Worrell, Niles, Illinois
Ingredients
-
2-1/2 cups all-purpose flour
-
1/2 teaspoon salt
-
2/3 cup cold butter, cubed
-
2/3 to 3/4 cup ice water
-
5 cups sliced peeled mangoes (about 4 large)
-
2 tablespoons dark rum or orange juice
-
1/3 cup sugar
-
2 tablespoons quick-cooking tapioca
-
3/4 teaspoon ground ginger
-
1/4 teaspoon ground cardamom
-
Dash white pepper
-
1/8 teaspoon salt
-
1/3 cup sweetened shredded coconut, toasted
Directions
-
1.
In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or overnight.
-
2.
Preheat oven to 400°. In a large bowl, toss mangoes with rum. In a small bowl, mix sugar, tapioca, spices and salt. Gently stir into fruit mixture; let stand 15 minutes.
-
3.
Sprinkle the coconut on a lightly floured surface. Place one half of dough on coconut; roll dough to a 1/8-in.-thick circle. Transfer to a 9-in. pie plate, coconut side down. Trim pastry even with rim. Add filling.
-
4.
Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge.
-
5.
Bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.
Nutrition Facts
1 piece: 414 calories, 17g fat (11g saturated fat), 40mg cholesterol, 305mg sodium, 60g carbohydrate (26g sugars, 3g fiber), 5g protein.
© 2024 RDA Enthusiast Brands, LLC