Don't you just love the color? I actually enjoyed doing the weaving of the pie cover and eventually learned something from it. As you can see, the strips are not uniform in size. It is because after flattening the dough to the size of the pie I just cut the dough in strips, thinking that the strips will be enough to cover the whole thing and still be able to make the weave pattern. Unfortunately, as I reached the middle part, I realized that the strips will not be enough so I cut in half the strips that were still to be used. Hence, the not uniform strips. Still, it looked good.
Another note is on the mango to be used. When I buy them, I prefer a certain look and it usually tends to be on the 'a bit sour' flavor. This is what happened here. The mango was still a tiny bit sour so the whole pie wasn't too sweet. If you prefer, buy those very ripe mangoes for a more sweet pie.
Thanks to Sam Likes It Hot article published on Rappler.
Pie Crust
2½ cups all-purpose flour + extra for dusting later
1 T sugar
1 t salt
1 cup butter
¾ cup cold water
{Note from Sam Oh:
The most important thing in making this pie crust is keeping everything cold from beginning to end so you’ll need to work fast.
But please don’t fret. If things start getting too warm
for comfort, you can always pop everything back in the fridge and pick
up later where you left off.}
Cut the butter into small cubes and keep it in the
freezer for about 20 minutes. While waiting, whisk the flour, sugar, and
salt in a big bowl (or in the food processor if using).
When the butter is ready, it can be added to the bowl.
Using a pastry cutter, break up the butter into roughly the size of
peas.
Add ½ cup of cold water into the bowl and mix with a spatula until you see the beginnings of a dough coming together.
The remaining ¼ cup of cold water can then be added
gradually. You may not need all of the remaining cold water. When you
see clumps of dough forming like this, you’re done.
Form the dough into a mound using your hands. Halve the dough and
wrap with cling wrap, flattening it as you do to form into discs. Rest
in the fridge for an hour. This dough will keep in the refrigerator for a week in case you want to do this ahead of time.
Filling
4 halves canned peaches + about 2 T of the syrup
2 large ripe mangoes
3 T sugar
3 heaping T flour
Slice the peaches and mangoes into small cubes and transfer them to a medium bowl. If you want to skin the mango halves whole, try this method using a glass.
Add syrup and sugar to the bowl and mix well. Before adding the flour, taste your filling. Aim to sweeten just to the left of too sweet – it will balance out with the crust when the pie is done.
The Pie
Preheat your oven to 190 C/375 F. Take out one of the
dough discs from the fridge after the requisite one-hour resting period.
Flour your rolling surface liberally. Have your pie dish nearby.
Flour the top of the
dough and start rolling out to form a circle. Don’t be afraid of flour,
the excess can always be tapped off.
Bring the rolled dough to the pie dish and flatten to
fit. The excess dough on the sides of the dish can be left to hang for
now.
Take out the second disc of dough and roll out. I attempted to lattice my top crust so I cut the dough into about ½-inch strips, poured my peach mango filling into my baking dish and followed this step-by-step guide (very helpful!).
When done, remove the excess dough leaving just enough to gather and seal around the sides of the pie dish.
Bake in the oven until golden brown, about 45 minutes. Let cool for about 20 minutes.
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