80 minutes
A delightful dessert combining the flavors of mango, pear, ginger, and cinnamon, topped with a crispy pie crust.
Mangoes, peeled and diced
each
Bartlett Pears, diced
0 lb
cups
Arrowroot Flour
tablespoons
teaspoons
teaspoons
Sugar, for sprinkling on top of crust
tablespoons
Pie Crust, prepared
0 single
1. Preheat Oven
Set your oven to preheat at 350°F.
2. Mix Filling
In a pie plate, mix the diced mangoes and pears with 1/2 cup of sugar, arrowroot flour, ground ginger, and ground cinnamon. Stir until the arrowroot flour is fully dissolved into the fruit mixture.
3. Prepare Crust
Cover the fruit filling with the prepared pie crust, tucking the edges snugly around the fruit. Sprinkle the top of the crust with 1 tablespoon of sugar.
4. Initial Bake
Place your pie in the oven and bake for 30 minutes.
5. Slice and Smush Crust
After 30 minutes, take the pie out and slice the crust into 1-inch pieces using a knife. Gently smush these crust pieces into the filling with a spoon.
6. Final Bake
Return the pie to the oven and bake for an additional 20 to 30 minutes until the filling is bubbling and the crust is browned.
7. Serve
Serve your crispy mango-pear ginger pandowdy warm, perhaps with a scoop of ice cream.
Preheat your oven and use a baking stone or steel for consistent temperature and to avoid a soggy bottom crust.
Select ripe yet firm pears and mangoes to prevent mushiness after baking.
Score or 'dock' the dough before baking to allow steam to escape and prevent a soggy topping.
Keep all ingredients for the dough cold, work quickly, and consider chilling your flour to avoid a tough crust.
Use fresh ginger for a more vibrant flavor, grating it finely to integrate well with the fruits.
Comments (0)