Browse by
Browse by
Browse by
Browse by
Mini Mango Pies
Member Submitted Recipe
Food Blogger Recipe
Mini Mango Pies
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

Make the most of summer’s bounty by baking up mini mango pies. 

Prep time
0:30
Bake/Cook time
0:15
Plan for

Refrigerate dough for 1 hour

Yield
12-14 pies
Sign in to post a comment
Mini Mango Pies
Extra Fine Granulated Sugar
Light Brown Sugar
Prep time :
0:30
Bake/Cook time :
0:15
Plan For

Refrigerate dough for 1 hour

Yield :
12-14 pies

INGREDIENTS

Pie Crusts

  • 2 cups all-purpose flour*, plus more for kneading
  • 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces
  • 2 tablespoons vegetable shortening
  • 6-8 tablespoons ice water
  • 1 egg, beaten

Mango Filling

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

  1. To prepare dough, place flour, sugar, baking powder and salt in a food processor and pulse to combine.
  2.  Add butter and shortening and pulse until mixture resembles coarse meal.
  3. Drizzle in 6 tablespoons ice water and pulse until dough starts coming together; add more water if needed.
  4. Dust a cutting board with flour and lightly knead dough to bring together, wrap in plastic wrap and refrigerate for 1 hour. 
  5. For pie filling, combine brown sugar, cornstarch and diced mango in a bowl; toss to coat. 
  6. To assemble mini pies: Pre heat oven to 350°F and lightly spray a cupcake pan with nonstick cooking spray.
  7. On a lightly dusted cutting board, roll out dough. Using a cookie cutter or large measuring cup, cut out circles for bottom mini pie crust. Place pie crust in cupcake tin, pressing down along the bottom and sides remove any air bubbles.
  8. Fill each with mango pie filling.
  9. To make lattice top, use a pizza cutter to cut out thin strips from remaining dough. Place on top of each pie, gently pinching strips to the side of pie crusts.
  10. Brush top with beaten egg and sprinkle each pie with granulated sugar.
  11. Bake 15 minutes or until tops of pies are golden brown. Remove from oven and allow to cool 10 minutes.  Remove from pan and cool completely.  

IMPERIAL SUGAR INSIGHT

Recipe developed for Imperial Sugar by Vianney Rodriguez @sweetlifebake.com.

Shout Out To Our Baking Friends
    ::    Shelley B    ::    tomica    ::    Cara    ::    Andrew Owyoung    ::    internette    ::    Dawn C    ::    LaQuita Clark    ::    tiff    ::    Barbara    ::    Banshee    ::    tristea    ::    [email protected]    ::    Ann    ::    LeRee    ::    Tallie G    ::    Stacie Woodard    ::    dshaw    ::    MALLORY    ::    Barb    ::    Debbie
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2016 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.