Recipe of Mango Pie

Mango Pie

Mango Pie
Mango Pie

As the weather seems summer is in the offing and we will welcome the summer with the summer special dessert Mango Pie. Usually, I like to make the pie because it can go with every seasonal fruits.

I am from India district Uttar Pradesh so abounded with a lot of tropical fruits; and if we talk about mangoes several varieties are there but the most famous one is Dasheri mango (Genus: Mangifera) from village Kakori in Lucknow. It is a sweet and fragrant variety of mango grown in North India, Malihabad in Uttar Prades is the largest producer of the Dasheri Mango.


So for this Mango Pie, I have taken Dasheri mangoes because they are sweet and fragrant for the filling of the pie, to make the crust is simple as usually we make. You have to knead a hard dough using cold butter and iced water, for this you can use a food processor or easily with a fork. I have used apple cider vinegar in the dough; it will prevent building the protein that makes the dough hard not a crumby crust, I know it smells nasty but after baking it will be disappeared. Also Try Apple Pie

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Rest Time: 2 hours

Yield: 8

Course:  Dessert

Cuisine: American

Ingredients:

 Pie Filling

1 tbsp powdered sugar
1 kg ripe mango, cubed
1 tbsp cornstarch
1/4 tsp salt

Pie Crust

225g unsalted cold butter, cubed
340g all-purpose flour
50ml (7tbsp) ice water
1 tbsp apple cider vinegar (it will prevent to make hard the crust)
1tsp salt
1/4 tsp powdered nutmeg

Instruction

For Pie Crust

 
Take a mixing bowl to add salt and flour together, add the cold butter. Cold butter is very essential, it helps to make flaky pie crust. Keep it cold in pie crust so that when they start melting in the oven they create flaky, tender layers of crust that are expected while making any kind of pie. Two crusts are required in the recipe a bottom and a top or lattice crust.

Use a fork to cut the fats into the flour so that the mixture resembles crumbs you can do this job in a food processor easily if you like, pulse it several times but do not over mix. Add apple cider vinegar and 1 tbsp ice water at a time to fold the dough becoming into a ball. Use water according to the need. Do not overwork on dough; dough should not be sticky only handle enough to form bolls.

Divide the dough into two parts and flatten each into a disc, an easy method for rolling out crust to easily transfer to the pie plate; take a damp kitchen towel lay it onto countertop place a large parchment paper over it, now use a rolling pin to gently press start from the center and work outward and make a large 13” circle.

Place your pie tin next to roll out pie crust, grab the edges of the parchment paper and flip onto the pie tin now gently fit the crust into the bottom and peel off the parchment paper. Trim the edges so that they overlap the rim of the pan by an inch only.
 
To make the filling: combine the cubed mango, salt, sugar, cornstarch, and powdered nutmeg in a bowl and toss to mix all the ingredients well. Cook the mango mixture for 10-15 minutes until the water in the filling evaporate, allow it cool to bring at room temperature.

To assemble the pie: fill the mango filling in the pie pan over the prepared bottom crust and top with the diced butter.

Roll out the top crust to an 11” and carefully place over the apple filling, pinch to seal overhanging bottom crust up and over the top crust. Use a fork to make a decorative crimp. Now prick the top crust with a fork make a vent to allow steam to escape or you can weave the lattice. For extra crunch and shine brush the top crust with beaten egg white mix with 1 tbsp water.

Place the pie on a parchment-lined baking sheet. Bake the pie for 20 minutes reduce oven temperature to 375 degrees F bake for 40-45 minutes until bubbling inside the filling. Check after half an hour to cover the pie with foil or a pie shield to keep it safe from browning too quickly.

When the pie is done filling bubbling vigorously if you do not see bubbles it needs more time, remove from the oven, cool completely before slicing. You can store leftovers in the freezer for several days.
Enjoy!

 

Comments

Post a Comment