Mango Pie

Crystallized ginger lends the mango filling a sweet, peppery bite.
12 servings (serving size: 1 wedge)

Ingredients

+ Add To Shopping List
Crust:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
3 tablespoons vegetable shortening, chilled
10 tablespoon ice water
Cooking spray
Filling:
2/3 cup packed brown sugar
3 tablespoons cornstarch
4 1/2 cups (1/2-inch-thick) mango wedges (about 4 medium)
1 tablespoon chilled butter, cut into small pieces
Topping:
1 1/2 teaspoons fat-free milk
2 tablespoons chopped crystallized ginger
1 tablespoon granulated sugar

Preparation

To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring well with a whisk. Cut in 5 tablespoons butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add water, stirring just until moist. Divide dough into two equal portions. Gently press each portion into a 4-inch circle on a sheet of plastic wrap; cover. Chill 30 minutes.

Preheat oven to 425°.

Unwrap dough; place 1 portion chilled dough on a lightly floured surface. Roll dough into a 12-inch circle. Fit dough into a 10-inch deep-dish pie plate coated with cooking spray.

To prepare filling, combine 2/3 cup brown sugar and cornstarch in a large bowl, stirring well with a whisk. Add mango; toss to coat. Add mango mixture to prepared pie plate; sprinkle evenly with 1 tablespoon butter.

Unwrap dough; place remaining chilled dough portion on a lightly floured surface. Roll dough into a 12-inch circle. Fit dough over mango mixture. Press edges of dough together. Fold edges under; flute. Cut several slits in top of dough to allow steam to escape.

To prepare topping, brush top of dough with milk. Combine ginger and granulated sugar; sprinkle evenly over dough. Place pie plate on a foil-lined baking sheet; bake at 425° for 20 minutes. Reduce oven temperature to 375°; bake an additional 30 minutes or until pie is golden brown. Cool completely on a wire rack.

Created date

April 2005

Nutritional Information

Calories 274
Caloriesfromfat 30 %
Fat 9.1 g
Satfat 4.4 g
Monofat 2.6 g
Polyfat 1.1 g
Protein 3.1 g
Carbohydrate 46.1 g
Fiber 1.8 g
Cholesterol 15 mg
Iron 1.6 mg
Sodium 146 mg
Calcium 25 mg