MANGO PIE WITH COCONUT CRUST

Mango Pie with Coconut Crust image

This was the first pie I created myself. Mangoes are one of my favorite fruits, and they deserve to be represented in a pie. Of course, everything is better with coconut. -Jennifer Worrell, Niles, Illinois

Provided by Taste of Home

Time 1h35m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

2-1/2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup cold butter, cubed
2/3 to 3/4 cup ice water
5 cups sliced peeled mangoes (about 4 large)
2 tablespoons dark rum or orange juice
1/3 cup sugar
2 tablespoons quick-cooking tapioca
3/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
Dash white pepper
1/8 teaspoon salt
1/3 cup sweetened shredded coconut, toasted

Steps:

In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 400°. In a large bowl, toss mangoes with rum. In a small bowl, mix sugar, tapioca, spices and salt. Gently stir into fruit mixture; let stand 15 minutes., Sprinkle the coconut on a lightly floured surface. Place one half of dough on coconut; roll dough to a 1/8-in.-thick circle. Transfer to a 9-in. pie plate, coconut side down. Trim pastry even with rim. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge., Bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

Nutrition Facts : Calories 414 calories, Fat 17g fat (11g saturated fat), Cholesterol 40mg cholesterol, Sodium 305mg sodium, Carbohydrate 60g carbohydrate (26g sugars, Fiber 3g fiber), Protein 5g protein.