Mango Pie
Ingredients
Yields 12 servings (serving size: 1 wedge)
INGREDIENTS
Crust:
• 2.5 cups all-purpose flour
• 1/2 teaspoon salt
• 5 tablespoons chilled butter cut into small pieces.
• 3 tablespoons almond oil
• 1/2 cup ice water
• Cooking spray
Filling:
• 1/2 cup packed brown sugar.
• 3 tablespoons cornstarch
• 4.5 cups mango, Dole dice frozen, thawed.
• 1 tablespoon chilled butter cut into small pieces.
Topping:
• 1.5 teaspoons fat-free milk
• 2 tablespoons chopped crystallized ginger.
• 1 tablespoon granulated sugar
Directions
How to Make It
• 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 almond oil 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.