Mango Pie
Crystallized ginger lends the mango filling a sweet, peppery bite.
Crust:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces margarine
3 tablespoons vegetable shortening, chilled
10 tablespoon ice water
Cooking spray
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 margarine
Topping:
1 1/2 teaspoons fat-free milk rice or soy milk
2 tablespoons chopped crystallized ginger
1 tablespoon granulated sugar
To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring well with a whisk. Cut in 5 tablespoons butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add water, stirring just until moist. Divide dough into two equal portions. Gently press each portion into a 4-inch circle on a sheet of plastic wrap; cover. Chill 30 minutes.
Preheat oven to 425°.
Unwrap dough; place 1 portion chilled dough on a lightly floured surface. Roll dough into a 12-inch circle. Fit dough into a 10-inch deep-dish pie plate coated with cooking spray.
To prepare filling, combine 2/3 cup brown sugar and cornstarch in a large bowl, stirring well with a whisk. Add mango; toss to coat. Add mango mixture to prepared pie plate; sprinkle evenly with 1 tablespoon butter.
Unwrap dough; place remaining chilled dough portion on a lightly floured surface. Roll dough into a 12-inch circle. Fit dough over mango mixture. Press edges of dough together. Fold edges under; flute. Cut several slits in top of dough to allow steam to escape.
To prepare topping, brush top of dough with milk. Combine ginger and granulated sugar; sprinkle evenly over dough. Place pie plate on a foil-lined baking sheet; bake at 425° for 20 minutes. Reduce oven temperature to 375°; bake an additional 30 minutes or until pie is golden brown. Cool completely on a wire rack.
Yield: 12 servings (serving size: 1 wedge)
CALORIES 274 (30% from fat); FAT 9.1g (satfat 4.4g, monofat 2.6g, polyfat 1.1g); PROTEIN 3.1g; CARBOHYDRATE 46.1g; FIBER 1.8g; CHOLESTEROL 15mg; IRON 1.6mg; SODIUM 146mg; CALCIUM 25mg;
Cooking Light, MAY 2005
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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