Here in Mexico, we definitely get the short end of the stick. Hope (my eldest) only had five weeks of summer vacation, while the other kiddies got six. Sure we enjoyed our summer vacation and all, but five or six weeks is not nearly enough time to do all of the fun things we wanted to do this summer. And I didn't even have time to make my favorite summer pie...Fresh Mango Pie with Maseca Crumb Topping.
I've been making this pie every summer for as long as Hubby and I have been married. (We'll be celebrating our 18th anniversary in October!) So for us, it really isn't summer without this pie. And what better time to make it than right before Labor Day, the US's unofficial end of summer? You can take the girl out of the US, but you can't take away her love of American holidays. (FYI: Labor Day in Mexico is May 1st.)
If you're a fan of peach pie, then you're going to love Fresh Mango Pie.
*When choosing your mangoes, you want them more unripened than ripened. Because the riper the mango, the greater chance of your mango filling turning to mush.
Maseca (Masa Harina) Pie Crust:
- 1-1/3 cup all-purpose flour
- 2/3 cup masa harina (I used Maseca)
- 1/2 teaspoon salt
- 2/3 cup cold butter
- 2 tablespoons very cold water
- 6 mangoes (slightly unripened), peeled and sliced
- 1 lime, juice only
- 1-1/4 cup granulated sugar
- 1/2 to 2/3 cup cornstarch* (I used unflavored Maizena)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 2 tablespoons cold butter, cut up in small pieces
- 4 to 6 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup finely chopped pecans (optional)
Let's start with the pie crust. Combine the flour, masa harina, and salt in a medium mixing bowl. Using a potato masher, mash the butter into the flour mixture until most of the flour has been incorporated and no large pieces of butter are visible.
Using a wooden spoon, stir in water, 1 tablespoon at a time, until the dough forms a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350F. Between 2 sheets of plastic wrap roll out dough to 1/4-inch thickness. Carefully transfer the dough to a pie plate. Trim off excess pie dough. With a fork, pork holes in the pie crust to prevent the dough from rising during baking. Reserve the dough scraps for later use. (You should have enough dough leftover to almost fill a one-cup measuring cup.)
In a large bowl, combine the mango slices and lime juice. Stir in the sugar, cornstarch, ground cinnamon, and ground ginger. Pour mango filling into pastry-lined pie plate. Dot with the 2 tablespoons of butter. *The riper your mangoes, the more cornstarch you'll need. Since half of my mangoes were kind of ripe, I used 2/3 cup of cornstarch.
To make the crumb topping, combine the leftover dough with brown sugar, ground cinnamon, and finely chopped pecans. (I like to use my potato masher to mix my crumb topping.) Crumble pieces of the crumb topping on top of the mango filling.
Place pie plate on top of a larger cookie sheet, in case some of the filling bubbles over. Bake at 350F for 30 minutes. If crust and topping is browning too fast, cover lightly with aluminum foil and continue baking for another 20 minutes. Let cool to room temperature.
Serve with a scoop of vanilla ice cream. Enjoy!!!
You might also like my Creamy Mango Pie.
For more delicious ideas to help you celebrate Labor Day and the end of summer, be sure to check out these #SundaySupper recipes: