Mango Pie with Coconut Crust
“This was the first pie I created myself. Mangoes are one of my favourite fruits, and they deserve to be represented in a pie. Of course, everything is better with coconut.” —Jennifer Worrell, Niles, Illinois
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- 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
- 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.
To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
1 piece: 414 calories, 17g fat (11g saturated fat), 40mg cholesterol, 305mg sodium, 60g carbohydrate (26g sugars, 3g fibre), 5g protein.