Mango Pie with Coconut Crust

Name: Mango Pie with Coconut Crust
Prep time: 50 min
Cook time: 45 min
Total time: 1 h 35 min
Yield: 8 servings.
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

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

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.
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.
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.
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.
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.