Soul Kitchen
Mango Pie
Ingredients
Preparation
To prepare crust, lightly spoon flour into dry
measuring cups; level with a knife. Combine flour
Crust:
and salt, stirring well with a whisk. Cut in 5
tablespoons butter and shortening with a pastry
2 1/2 cups all-purpose flour $
blender or 2 knives until mixture resembles coarse
meal. Add water, stirring just until moist. Divide
1/2 teaspoon salt
dough into two equal portions. Gently press each
5 tablespoons chilled butter, cut into small pieces $ portion into a 4-inch circle on a sheet of plastic
wrap; cover. Chill 30 minutes.
3 tablespoons vegetable shortening, chilled
Preheat oven to 425°.
10 tablespoon ice water
Cooking spray $
Filling:
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.
2/3 cup packed brown sugar
To prepare filling, combine 2/3 cup brown sugar
and cornstarch in a large bowl, stirring well with a
3 tablespoons cornstarch
whisk. Add mango; toss to coat. Add mango mixture
4 1/2 cups (1/2-inch-thick) mango wedges (about 4 to prepared pie plate; sprinkle evenly with 1
medium)
tablespoon butter.
1 tablespoon chilled butter, cut into small pieces
Topping:
1 1/2 teaspoons fat-free milk $
2 tablespoons chopped crystallized ginger
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.
1 tablespoon granulated sugar
To prepare topping, brush top of dough with
milk. Combine ginger and granulated sugar;
sprinkle evenly over dough. Place pie plate on a foillined 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.