Mango Pie Recipe

CRUST

1 1/4 c all-purpose flour, plus more for rolling

8 T (1 stick) butter, cold and cubed

1/2 t salt

1/2 t sugar

2-4 T ice water

FILLING

5 mangoes, sliced

1/2 t cinnamon

1/4 t nutmeg

1 egg, beaten

1 c heavy cream

1 c sugar

6 T all-purpose flour

1/8 t salt

1 1/4 t vanilla

4 T butter

1/2 c chopped walnuts

Grease a pie pan. For crust, combine flour, salt and sugar, add butter and crumble until mixture resembles coarse meal, with pea-sized pieces of butter. Add water 1 tablespoon at a time until mixture just begins to stick together. Place chunks of dough in pan and press until flat. Chill crust. Preheat oven to 450. In one bowl mix wet ingredients. In another bowl mix dry ingredients and add to wet until well blended. Add mangoes. Pour into crust and dot with butter. Sprinkle with walnuts and bake 10 min. Reduce heat to 350 and cook 55 min.

Notes:

• Cinnamon is one of those spices where you can use a lot and still have everything taste good. Really experiment with how much you use. Nutmeg has a very intense and distinctive flavor, so stick with small measurements or not at all.
• Grease the dish way more than you think. This is good because 1) there's no way anything will stick, especially in the corners, and 2) you'll get that lovely buttery crust!
• When making tart pastry, if butter is starting to melt put it in the freezer until you need more. You want it to stay as cold as possible.
• When placing tart pastry into pie pan, grab chunks and press until flat. Don't spend too much time on one part, or the heat from your fingers will start to melt the butter! You want to still see chunks of butter, as this will make the crust lovely and flaky.