Mango and Vanilla Pie
Mango and Vanilla Pie
Ingredients
- 11/4 cups (190 g) unbleached all-purpose flour
- 1/4 tsp salt
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (65 g) icing sugar
- 1 egg
- 1/2 cup (105 g) sugar
- 3 tbsp cornstarch
- 4 egg yolks
- 1/2 vanilla bean, split lengthwise and seeds scraped, or ½ tsp (2.5 ml) vanilla extract
- 1 cup (250 ml) milk, warm
- 3/4 cup (180 ml) 35% cream, warm
- 1 large mango, ripe but firm, halved and thinly sliced
- 1/4 cup (60 ml) apricot jam
- 1/2 vanilla bean, split lengthwise and seeds scraped, or ½ tsp (2.5 ml) vanilla extract
Instructions
- In a bowl, combine the flour and salt.
- In another bowl, cream the butter and icing sugar with an electric mixer. Add the egg and mix well. Add the flour mixture and beat until the mixture is lumpy.
- Press the dough evenly into a 9-inch (23 cm) in diameter and 1-inch (2.5 cm) high pie plate with removable bottom. Press firm into the bottom and edges of the pie plate. With a fork, prick the bottom of the dough. Refrigerate for 30 minutes.
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- Bake for 18 minutes or until golden brown. Let cool completely.
Mango and Vanilla Pie