Mango Pie

Ingredients:

The Pastry:
1 ¼ cups of all purpose flour
1 teaspoon of sugar
½ teaspoon of salt
½ cup of solid vegetable shortening broken into medium chunks
Ice water

The Pie:
5 pounds of mango slices
1 ½ cups of sugar
½ cup of flour
¼ teaspoon of nutmeg
2 tablespoons of cornstarch
1 tablespoon of fresh lemon juice
1/8 teaspoon of salt
4 tablespoons of butter
1 beaten egg
1 tablespoon of coarse sugar


Method:

The Pastry

• Add the flour, sugar and salt together to a food processor bowl. Process them until completely mixed then add the shortening. Process further until the mixture resembles coarse breadcrumbs.
• Place the mixture in a large mixing bowl and sprinkle 6 tablespoons of ice water over it. Cut the water into the mixture with the blade of a rubber spatula until the mixture is evenly moistened and begins to clump. You may need to add another tablespoon of water. Continue with your hands until the dough comes together in a rough mass. Press it into a flat disc, wrap in plastic and refrigerate for at least one hour or overnight.

The Pie

• Preheat the oven to 190°C. Toss together all the ingredients except the butter. Pour into a 10 to 12 inch casserole dish. Roll out the dough to fit the top of the dish then lay it on top. Tuck up the edges of the crust and form a decorative edge. Cut several steam vents in the crust. Brush the top with half of the beaten egg; discard the rest. Sprinkle with the coarse sugar.
• Place the pie on a baking sheet and bake until golden brown and its juices begin to bubble out. This will take about one hour. Let cool on a rack then serve.