The mango part of the recipe is the result of coldweather. Our TWD group choose for today’s recipe the Nectarine Blueberry Pie bycontributing baker Leslie Mackie, of Macrina fame.
Since it’s winter, nectarines are nowhere to be found,not even bad ones. But I wanted to keep this pie as close as possible to theoriginal; apples and pears were a boring idea, so mango it was. A greatalternative because of similarities in texture and color. I liked this recipe, especially the mango berrycombination.
But make no mistake, it’s not ideal to make asummer fruit pie in winter. It’s good but will never be great. You need great fruitfor a great fruit pie. Period.
But the colors and the incredibly easy to work withdough made this a nice assignment.
The full recipe can be found at our hosts’ sites Liz of That Skinny Chick Can Bake! and Hilary of Manchego’s Kitchen. I want to send a special shout out to the wonderful Lizzy, who hasbecome a blogging friend and with whom I share another group.
I liked trying pie dough using shortening. I never useit, ever. I’m an all butter kind of person.
But the reason I like this group somuch is because I have to step out of my comfort zone. With great results manytimes. I can finally understand that whole flaky pie dough thing. It really isdifferent than butter doughs. The weird thing is that I don’t know if I´ll useit again. I don’t make traditional pies often, my baking is more about tarts,maybe a lattice, and I usually use pasta frolla or pate sablée.
Also, growingup butter was way more expensive than shortening. So, us kids, we were fedspaghetti with ‘butter’ and parmesan cheese. Of course it wasn’t butter, thatwas left for the adults who could appreciate it and justify its cost. Soshortening is not on my list now that I’m finally the adult!
For the filling half of the fresh fruit is cooked with a bitwith sugar, flour and lemon, both zest and juice. I upped the lemon quantities a bitto compensate for the lack of flavor in the mangoes. Then the rest of the freshfruit is added and the mixture needs to be cooled before spooning it into the crust.
The other half of the dough covers the fruit, thesides get crimped which in my case meant just a fork, and into the fridge goes the whole unbaked pie beforefinally reaching the oven.
The resulting pie is really nice to look at and feels like a big achievement.Considering how easy it was to put it together, it appears to be a lot of work.
The crust bakes perfectly golden with the sugarycrunch on top, courtesy of the egg wash and sprinkle of sugar before baking. Itbubbled just a bit which was a disappointment really; I think heavy bubblingand spilling is the sign of juicy fruit. But I guess that doesn’t apply to mypoor winter fruit.
In the end despite the shortening and winter fruit,the pie turned out great, golden, inviting and really delicious. I had it warmand it was wonderful. Cream would certainly be nice with it.
And you know what? I think I’ll give this doughanother try with one of those tall and gorgeous double crust apple pies, thekind my grandmother used to make. And maybe some mini jam pies with a doublecrust also. Or a traditional lemon pie, the way my great grandmother used tomake.
See why my to-do list never gets shorter?