There were some really nice mangoes at the store so I wanted to use them in a pie. But I couldn't just do a straight fruit pie, especially since mango pie tastes a lot like peach.
That said, I definitely wanted to stay away from spices like cinnamon. Instead, I took a little street food inspiration and came up with this recipe.
The spice is just hot enough to give each bite a little finishing heat but not enough to require a fire extinguisher.
- Pastry for a Double Crust Pie
- 1/2 cup sugar
- 3 Tablespoons flour
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 4 cups of mango, diced
- 2 teaspoons lime juice
- 1 Tablespoon butter
Preheat oven to 400.
Prepare half the pie dough, rolling out to about 1/4'' and lining the pie pan. Set aside in fridge while you prepare the filling.
Combine sugar and spices. Add to mango and lime juice. Stir until the fruit is coated with the mixture.
Set aside as you roll out the top crust, to about 1/4" thickness.
Retrieve the lined pie pan and pour in the filling,
Dot the top of the filling with butter.
Lay the top crust on top of the pie. Pinch the edges of the top and bottom crust together. Then fold under and flute the edges.
Brush the top with milk and sprinkle with sugar. (Optional)
Bake for for an hour.
Cool on a rack.