Apricot and Mango Pie

Name: How to cook Apricot and Mango Pie - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5-6 servings
Cuisine: Us

Introduce

Chef :

ZMA

Apricot and Mango Pie

#mm #cookpadindia #dessert #monsoontreats #iftaar Tart is a unique delicacy to enjoy with friends and family. It's crisp crust goes beautifully well with the Seasonal Fruits. Top it with any Fruit of your choice. My favourites happen to be Apricot and Mangoes for now as these are in Season now. As for the Mangoes, i have used Dussehri variety as the King of Fruits is wrapping up fast. There are only a few varieties available now and so i have put one of them to use in this gorgeous looking Pie. The combo is divine and a sheer bliss. It's a great one for any day. Be it just weekend family get-togethers or a special holiday or an occasion to celebrate something special, this amazing Dessert fits them all. Celebrate your special moments with this lip-smacking homemade Apricot and Mango Pie/Tart and you will not regret it. There are umpteen options to whip up a beautiful looking Pie with available Seasonal Fruits especially Berries or even any other of your choice or availability. Seasonal Fruits go very well with it. You will love it's flavour and texture. The best part being that it just melts in mouth and tastes super yummy. Let's get started then.

Ingredient

Food ration :

5-6 servings

Cooking time :

1 hour 15 minutes

1 1/4 cups

All Purpose flour

2 tsp

Granulated Sugar

1/4 tsp

Himalayan Pink Salt

1/2 cup

diced unsalted Butter

1/4 cup

chilled water

250 gm

sliced Apricots

2 sliced

Mangoes

5-6 tbsp

Powdered Sugar

1 tbsp

Butter

Cooking instructions

* Step 1

Add in the plain flour, sugar and butter cubes (cut the butter into small cubes). Mix all together until the mixture turns coarse like breadcrumbs. Add an egg or if not using replace it with 2 to 3 tablespoon of ice cold water, 1 tablespoon at a time to bind the dough. Do not knead. Just gather into a ball. And do not use much water, otherwise the pastry dough would shrink. Cover with a foil or a cling and place in the refrigerator for 25-30 minutes.

* Step 2

After the stipulated time, take it out of the refrigerator. Roll into a disc which is not exactly round and the edges being uneven too as basically it's a pastry dough. And that's perfectly okay. Place the disc gently into the pie pan next. Trim the edges of the pastry to fit the sides of the pan. Make sure you press your pie dough on the edges too.

* Step 3

In the meantime prepare the apricot and mango compote. Heat butter and add sliced apricots and mangoes to a pan along with powdered sugar. Mix well and cook until soft and mushy. Cover and cook on a medium high heat until done. Later on add them to the pie pan once at room temperature.

* Step 4

Bake on 160° for 40-45 minutes in a preheated oven.

* Step 5

Slice and enjoy. Sprinkle with some more of the powdered sugar on top just before serving. It's a great one for important occasions or family reunions and get togethers. Or practically on any day. Even the weekends and special holidays. Yum! Enjoy!