Tuesday, June 10, 2008

A Quick Tiny Mango Pie add-on

A tinyunicorn requested the recipe for the wee jar pies below. Ah, recipe.

Crust: here you go. Okay, so neither Jen or I had ever made a pie crust, and having witnessed the pain that pie crust has cause friends and relatives, and feeling like this project was too cute to allow for failure, we went with pre-made. 3 boxes will cover 24 4 oz jars.

Filling: Mango Pie at MyRecipes.com. This is the only recipe for Mango Pie that I've come across that uses the mango whole, instead of making into some odd cream pie base. In case you'd rather not visit MyRecipes, here's the lowdown for the filling:

  • 2/3 cup packed brown sugar
  • 3 tablespoons cornstarch
  • 4 1/2 cups (1/2-inch-thick) mango wedges (about 4 medium)
  • 1 tablespoon chilled butter, cut into small pieces
Now, as a lass who eats a mango a day, I know what possible disappointments can lurk inside a fresh mango. Do yourself a favour, and for this pie filling, buy frozen cut mango - we used the organic Naturally Preferred line from Kroger. 4 packs will give you enough for 24 4 oz jars.

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