The best delicious Fresh Mango Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Fresh Mango Pie recipe today!
Hello my friends, this Fresh Mango Pie recipe will not disappoint, I promise! Made with simple ingredients, our Fresh Mango Pie is amazingly delicious, and addictive, everyone will be asking for more Fresh Mango Pie.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Fresh Mango Pie.
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1 Recipe Flaky Pie Pastry; see
-* Note
1 lg Egg white
1 ts Water
=== FILLING ===
5 Mangos
1/2 c Granulated sugar; plus
1 ts Granulated sugar
1/3 c Light brown sugar -;
-(lightly packed)
3 tb Cornstarch
1 ts Grated navel or Valencia
-orange zest
1/2 ts Grated lemon zest
1/2 ts Ground cinnamon
1/4 ts Ground ginger -; (scant)
2 tb Light rum
1 tb Unsalted butter
* Note: See the “Flaky Pie Pastry” recipe which is included in this
collection.
Remove the mango cheeks. Dice the flesh into cubes. You should have about 1
3/4 to 2 pounds of cubed mango. Preheat the oven to 400 degrees. Position
the oven rack in the lower third of the oven. Butter a 9-inch ovenproof
glass pie plate. Make the pie: On a floured pastry cloth, roll 1 disk of
pastry into a circle measuring approximately 13-inches. Fit loosely into
the pie plate. Trim the edges with scissors, leaving a 1/2-inch overhang.
Beat the egg white and water together with a fork. Using a pastry brush,
brush the dough with the egg white, reserving the remainder for glazing the
top. Combine 1/2 cup granulated sugar with the brown sugar, cornstarch,
orange, and lemon zest, cinnamon, and ginger in a small bowl. Sprinkle 2
tablespoons of the dry mixture over the bottom of the pastry shell. Toss
the remaining sugar mixture with the mangoes. Mound the fruit in the pie
plate, sprinkle with rum and dot with butter. Roll the second disk of dough
into a 13-inch circle. Place the dough on top of the filling. With your
hands, push the dough gently toward the center to prevent it from
stretching during baking. Trim excess with scissors leaving a 1-inch
overhang. Tuck the top edge of the dough under the bottom, pressing the 2
layers together. Crimp or flute the edge. Make steam vents in the top of
the pastry. Brush the top of the pastry with the remaining egg white and
sprinkle with 1 teaspoon of sugar. To prevent the edges from burning, make
aluminum foil bands. Cut two 3-inch wide strips of 18-inch heavy duty
aluminum foil bands. Fold 1-inch of each strip to the center, making a
double thickness of foil. Mold the foil around the edge of the pie, keeping
the double fold on top of the dough. Be careful not to crush the edge of
the pastry. Secure the bands with tape, and place it in the oven. Make an
aluminum foil drip pan to place on the rack below the pie halfway through
the baking. Cut an 18-inch square of heavy duty aluminum foil. Fold each
edge twice (about 1-inch per fold) standing the folded edges upright to
form a 4 sided pan. Bake the pie for 45 minutes. Remove the foil bands and
bake for 5 to 10 minutes longer, or until the juice begins to bubble and
the crust is golden brown on the top and bottom. Remove the pie from the
oven and cool on a rack. Let stand for 3 to 4 hours before cutting. Serve
with vanilla ice cream or yogurt. This recipe yields 6 to 8 servings.
Yields
6 servings
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