This pie is *supposed* to have just apricots and mangoes in it but, unbeknownst to me, my mangoes were rotting at the back of the fridge before I could figure out a fun way to use them. Soooooo… my experience of this pie is actually an apricot-mango-strawberry combination and it was indeed delicious. I was unsure about this pie because I don’t like mangoes (I know, I know… we’ve been over this before) and I don’t adore coconut. Because of these two ingredients, the pie was billed as a tropical dessert, and I had visions of mangoes and coconut overwhelming the entire dish. That is not the case at all. I could barely taste the coconut. It just added a slightly nutty sweetness. This pie is perfect served with a scoop of delicious homemade vanilla ice cream.
My friend Courtnie jokingly called this “piebler” the night that we ate it together. She’s right! It really is a cobbler with a pie crust. Makes me wonder if I should just omit the pie crust altogether? Hmmm….
apricot mango pie
from Pie, by Ken Haedrich
for the filling
- 4 cups pitted and sliced apricots, unpeeled
- 2 cups mango chunks
- 1/3 cup + 1 tbsp of sugar, divided
- 1 tbsp fresh lemon juice
- 1 tsp grated lemon zest
- 1 tbsp cornstarch
for the topping
- 2/3 cup all purpose flour
- 1/2 cup sugar
- 1/2 cup sweetened flaked coconut
- 1/4 tsp salt
- 5 tbsp cold, unsalted butter cut into 1/4-inch pieces
If you haven’t already, prepare pie dough and let sit in the fridge for at least 1 hour.
On a sheet of lightly floured wax paper, roll the pastry into a 12-inch circle with a floured rolling pin. Inver the pastry over a 9-inch standard pie pan, center, and peel off the paper. Tuck the pastry into the pan, without stretching it, and sculpt the edge into an upstanding ridge. Place in the freezer for 15 minutes.
Combine the apricots, mango, 1/3 cup of the sugar, the lemon juice, and the zest in a large bowl. Toss well, then set aside for 15 minutes.
Preheat oven to 400F.
Meanwhile combine the remaining one tablespoon of sugar and cornstarch and mix into the fruit. Pour into the chilled pie crust and flatten gently with the back of a spoon. Bake the pie uncovered for 30 minutes.
Meanwhile, make the topping. Combine the flour, sugar, coconut and salt in a food processor, pulsing to mix. Scatter the butter over the top and pulse until the mixture resembles fine crumbs. Empty the crumbs into a large bowl and rub gently between your fingers to make buttery, gravelly crumbs. Refrigerate until ready to use.
Remove the pie from the oven and reduce the temperature to 375F. Carefully dump the crumbs in the center of the pie and spread them evenly over the surface with your hands. Press down gently to compact them. Return the pie to the oven, placing it so that the part that faced the back of the oven now faces forward. Just in case, slide a large aluminum foil lined baking sheet onto the rack below to catch any spills. Continue to bake until the top is golden brown and juices bubble thickly at the edge, about 30 minutes. If necessary, cover with loosely tented aluminum foil during the last 15 minutes to prevent the pie from browning too much.
Remove the pie from the oven and transfer to a wire rack and let cool for at least 2 hours before serving. Serve with vanilla ice cream.