Roasted Pineapple and Mango Pie

Smoky mango and bright pineapple unite in this tangy custard pie.

Roasted Pineapple and Mango Pie
Makes 1 (9-inch) deep-dish pie
  • 3 large mangos (1,800 grams), peeled, seeded, and cut into large pieces
  • 3 (¾-inch-thick) fresh pineapple rings (249 grams)
  • ¼ cup (85 grams) plus 2 tablespoons (42 grams) honey, divided
  • 2 tablespoons (30 grams) fresh orange juice
  • 2 tablespoons (28 grams) unsalted butter, melted
  • 1½ tablespoons (27 grams) vanilla bean paste, divided
  • ½ cup (100 grams) granulated sugar
  • ½ cup (110 grams) firmly packed light brown sugar
  • 2 teaspoons (1 gram) grated fresh ginger
  • 1½ cups (360 grams) whole buttermilk
  • ⅓ cup (42 grams) all-purpose flour
  • ½ teaspoon (1.5 grams) kosher salt
  • Vanilla Bean Piecrust (recipe follows)
  • 6 large eggs (300 grams), room temperature
  • ¼ cup (57 grams) unsalted butter, cubed and softened
  • Fresh mango, fresh pineapple, and sweetened whipped cream, to serve
  1. Preheat oven to 400°F (200°C). Line a rimmed quarter sheet pan with foil.
  2. Place mango and pineapple on prepared pan. In a small bowl, whisk together 2 tablespoons (42 grams) honey, orange juice, melted butter, and ½ tablespoon (9 grams) vanilla bean paste. Brush fruit with half of honey mixture.
  3. Bake for 30 minutes. Brush with remaining honey mixture, and bake 10 minutes more. Let cool slightly.
  4. In the container of a blender, place roasted mango pieces; process until smooth. Measure 2 cups (480 grams) purée. In same container, place roasted pineapple and any remaining juice from pan; process until smooth. Measure ½ cup (130 grams) purée.
  5. Return both purées to container, and process until combined. Add sugars, ginger, remaining ¼ cup (85 grams) honey, and remaining 1 tablespoon (18 grams) vanilla bean paste; process until smooth and uniform in color. Add buttermilk, blending to combine. Blend in flour and salt.
  6. Preheat oven to 425°F (220°C).
  7. Roll chilled Vanilla Bean Piecrust dough to 3⁄16-inch thickness, about 15 inches in diameter. Transfer to a 9-inch deep-dish glass pie plate, pressing into bottom and completely up sides. Trim excess dough to ½ inch beyond edge of plate. Fold edges under, and crimp as desired. Prick dough all over with a fork. Top with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
  8. Bake for 15 minutes. Carefully remove paper and weights. Bake until crust looks dry, about 5 minutes more. Remove from oven. Reduce oven temperature to 325°F (170°C).
  9. In a large saucepan, heat purée mixture over medium-low heat until steaming. In a large bowl, whisk eggs. Carefully add half of hot purée mixture to eggs, whisking constantly. Return mixture to saucepan. Cook, stirring constantly, until mixture starts to thicken and an instant-read thermometer registers 160°F (71°C).
  10. Press mixture through a fine-mesh sieve, discarding solids. Add softened butter, a few pieces at a time, stirring slowly with a spatula until combined after each addition. Pour filling into warm crust.
  11. Bake until edges are set but center still jiggles slightly and an instant-read thermometer registers 175°F (79°C) to 180°F (82°C), about 55 minutes. Let cool to room temperature. Cover and refrigerate for at least 4 hours or overnight. Serve with mango, pineapple, and whipped cream.

Vanilla Bean Piecrust
  • 2½ cups (313 grams) all-purpose flour
  • 2 tablespoons (24 grams) granulated sugar
  • 1 teaspoon (3 grams) kosher salt
  • ¾ cup plus 2 tablespoons (198 grams) cold unsalted butter, cubed
  • 6 tablespoons (90 grams) ice water
  • 1 tablespoon (18 grams) vanilla bean paste
  1. In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly.
  2. In a small bowl, combine 6 tablespoons (90 grams) ice water and vanilla bean paste. With processor running, pour vanilla mixture through food chute in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.)
  3. Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.


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