Showing posts with label Maseca Pie Crust. Show all posts
Can you believe that it's already September?  Where did August go?  And more importantly, where did summer disappear to?  I know "technically" summer starts June 20th/21st and usually ends on my birthday (Sept. 22nd).  But for those of us with kiddies, summer is that long vacation when the kiddies are out of school.

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.


Fresh Mango Pie w/ Maseca Crumb Topping

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
Mango Filling: 
  • 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
Crumb Topping: 
  • 4 to 6 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup finely chopped pecans (optional)

Directions:
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: 

Starters & Snacks

Main Dishes

Salads & Sides

Drinks

Desserts

Wine Pairings

  • Labor Day Cookout Food And Wine Pairings by ENOFYLZ
Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper  live chat where we’ll talk about our favorite cookout recipes!
All you have to do is follow the #SundaySupper hashtag, or you can follow us throughTweetChat!
We’d also love to feature your Cookout recipes on our #SundaySupper Pinterest board and share them with all of our followers!

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Fresh Mango Pie w/ Maseca Crumb Topping #SundaySupper

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One of the great things about living in Mexico, is the wide variety of things sold in trucks passing through the neighborhood. You name it and I've probably had a truck park outside my house to sell it. A few weeks ago, a truck drove by announcing 3 kilos of Camotes (sweet potatoes) for 20 pesos. I don't know how much sweet potatoes sell for in the States, but I imagine that 6.6 pounds for $1.50 US is quite a bargain.

But what is a person supposed to do with six and a half pounds of sweet potatoes? Easy! Bake them in the oven, or steam them on the stove top, scoop out the flesh and keep it refrigerated in a plastic container. You can substitute the mashed sweet potato in any of your favorite pumpkin recipes.

Sweet Potato Pie

 Ingredients:
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1 can evaporated milk (12 oz.)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1-1/2 cups mashed sweet potato
  • Unbaked Maseca Pie Crust
  • Sweetened Whipped Cream (Optional)

Directions:
Preheat oven to 425º F. Place all of the ingredients, except the pie crust, in a blender cup. Puree ingredients until smooth. Pour puree mixture into pastry lined pie plate.
Bake at 425º F for 15 minutes. Reduce oven temperature to 350º F. Bake pie for 45 minutes or just until center of pie sets. Remove from oven and let cool to room temperature. Refrigerate pie atleast 3 hours or overnight.

Serve with a dollop of sweetened whipped cream. Enjoy!!!

Maseca Pie Crust




I always have Maseca on hand to make corn tortillas, sopes or tamales. I also use Maseca as a substitute for cornmeal in my cornbread, corndog and hushpuppy recipes. If you don´t have Maseca, use cornmeal for this recipe.

Ingredients:
  • 1/3 cup Maseca
  • 2/3 cup flour
  • 1/4 teaspoon salt
  • 1/3 cup butter
  • 2 tablespoons very cold water

Directions:
In medium size mixing bowl, combine flour, Maseca and salt. Using a potato masher, cut butter into flour mixture. Stir in the cold water just until the dough comes together. Wrap dough in plastic wrap; refrigerate 30 minutes.

Roll out dough on lightly floured surface, or between 2 sheets of plastic wrap. (This is to prevent sticking.) Place pie crust in pie plate. Pierce the dough multiple times with the tines of a fork. (This prevents the dough from rising.) Refrigerate dough until ready to use.



Sweetened Whipped Cream

I love whipped cream. Pie isn't pie unless its topped with delicious whipped cream. Whipped cream and whipping cream aren't always available in Yahualica. But, I once heard that any cream can be whipped if it contains atleast 30% fat. Well, my favorite Mexican crema is perfect for that.

Ingredients:

  • 1 cup very cold Mexican crema
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon

Directions:
In medium mixing bowl, beat Mexican crema and sugar at medium-high speed with an electric mixer, until cream has doubled in size. Add vanilla and cinnamon and beat an additional 30 seconds.

With Love,
Leslie Limon

Printable Version

Sweet Potato Pie

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