Deep-dish Mango Pie
The captivating flavor of mangos has made them the darling of chefs, who use them in salsas, chutneys, ice creams, sorbet, and creme brulees. Chef Mary Sonnier’s recipe for deep-dish mango pie combines the exotic and the homespun.
- Pie Crust
- Unsalted Butter - 5 tablespoons
- Margarine - 1 tablespoon
- All Purpose Flour - 1-1/2 cups
- Baking Powder - 2 tablespoons
- Salt - 1/2 teaspoon
- Egg - 1
- Egg Yolk - 1
- Warm Water - 2 tablespoons
- Sugar - 3 tablespoons
- Mango - 4 - 6
- Sugar - 1/3 cup
- Cinnamon - 1/4 teaspoon, ground
- Salt - Dash
- Orange Zest - Zest and juice of 1 orange
- Lemon Zest - Zest and juice of 1 lemon
- Cornstarch - 2 tablespoons
- Unsalted Butter - 4 tablespoons
- Pure Vanilla Extract - 1 teaspoon
- Egg - 1, beaten
- Heavy (whipping) cream - 1 cup
- Sugar - To taste
To make the crust: In a small saucepan, melt the butter and margarine together; set aside. Sift the flour, baking powder, and salt together in a medium bowl. In a mixer with a whisk attachment, beat the eggs, water, and sugar together until foamy; gradually add the warm melted butter and beat until thick and creamy, about 1 minute. Change to a dough hook, add the flour mixture, and mix and knead the dough until it forms a ball. If the dough is too sticky, adjust with a little more flour. The kneading should take about 1 minute; do not overwork. Remove the dough from the bowl, cover with a towel, and let rest.
To make the filling: Peel the mangoes and cut the flesh from the pits. Cut the flesh into slices. You should have about 2 cups of slices mango. Squeeze pulp from the pits to start the puree. In a blender or food processor, puree enough additional slices mangoes to make one cup of puree. Place the mango puree, sugar, cinnamon, salt, and zests in a small saucepan over medium heat and bring to a slow simmer. In a cup, dissolve the cornstarch in the orange and lemon juices. Stir this mixture into the puree, cooking and stirring constantly until the puree comes to a boil. Remove from heat and add the butter and vanilla; stir. Set aside to cool.
Preheat the oven to 300 F. On a lightly floured board, turn the dough out and form it into a ball. Cut into two pieces, one slightly larger than the other. Roll out the larger section and line an 8-inch round cake pan, pressing into the seam between the bottom and sides; trim the edge. Place 1 cup of mango slices on the pastry and top with half of the puree. Layer with the remaining mango slices, and top with the remaining puree. Roll out the smaller piece of pastry and cut into 1-inch-wide strips. Place the strips on top of the pie and weave them to form a lattice. Brush the lattice with the beaten egg. Bake 45 minutes, turn the oven up to 350 F, and bake an additional 15 to 20 minutes, or until golden brown. Let cool slightly.
To serve: Beat the cream until foamy. Slowly add the sugar, continuing to beat until soft peaks form. Cut the pie into wedges and place one on each serving plate. Serve with dollops of the sweetened whipped cream.