Smoky mango and bright pineapple unite in this tangy custard pie.
Roasted Pineapple and Mango Pie
- 3 large mangos (1,800 grams), peeled, seeded, and cut into large pieces
- 3 (¾-inch-thick) fresh pineapple rings (249 grams)
- ¼ cup (85 grams) plus 2 tablespoons (42 grams) honey, divided
- 2 tablespoons (30 grams) fresh orange juice
- 2 tablespoons (28 grams) unsalted butter, melted
- 1½ tablespoons (27 grams) vanilla bean paste, divided
- ½ cup (100 grams) granulated sugar
- ½ cup (110 grams) firmly packed light brown sugar
- 2 teaspoons (1 gram) grated fresh ginger
- 1½ cups (360 grams) whole buttermilk
- ⅓ cup (42 grams) all-purpose flour
- ½ teaspoon (1.5 grams) kosher salt
- Vanilla Bean Piecrust (recipe follows)
- 6 large eggs (300 grams), room temperature
- ¼ cup (57 grams) unsalted butter, cubed and softened
- Fresh mango, fresh pineapple, and sweetened whipped cream, to serve
- Preheat oven to 400°F (200°C). Line a rimmed quarter sheet pan with foil.
- Place mango and pineapple on prepared pan. In a small bowl, whisk together 2 tablespoons (42 grams) honey, orange juice, melted butter, and ½ tablespoon (9 grams) vanilla bean paste. Brush fruit with half of honey mixture.
- Bake for 30 minutes. Brush with remaining honey mixture, and bake 10 minutes more. Let cool slightly.
- In the container of a blender, place roasted mango pieces; process until smooth. Measure 2 cups (480 grams) purée. In same container, place roasted pineapple and any remaining juice from pan; process until smooth. Measure ½ cup (130 grams) purée.
- Return both purées to container, and process until combined. Add sugars, ginger, remaining ¼ cup (85 grams) honey, and remaining 1 tablespoon (18 grams) vanilla bean paste; process until smooth and uniform in color. Add buttermilk, blending to combine. Blend in flour and salt.
- Preheat oven to 425°F (220°C).
- Roll chilled Vanilla Bean Piecrust dough to 3⁄16-inch thickness, about 15 inches in diameter. Transfer to a 9-inch deep-dish glass pie plate, pressing into bottom and completely up sides. Trim excess dough to ½ inch beyond edge of plate. Fold edges under, and crimp as desired. Prick dough all over with a fork. Top with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
- Bake for 15 minutes. Carefully remove paper and weights. Bake until crust looks dry, about 5 minutes more. Remove from oven. Reduce oven temperature to 325°F (170°C).
- In a large saucepan, heat purée mixture over medium-low heat until steaming. In a large bowl, whisk eggs. Carefully add half of hot purée mixture to eggs, whisking constantly. Return mixture to saucepan. Cook, stirring constantly, until mixture starts to thicken and an instant-read thermometer registers 160°F (71°C).
- Press mixture through a fine-mesh sieve, discarding solids. Add softened butter, a few pieces at a time, stirring slowly with a spatula until combined after each addition. Pour filling into warm crust.
- Bake until edges are set but center still jiggles slightly and an instant-read thermometer registers 175°F (79°C) to 180°F (82°C), about 55 minutes. Let cool to room temperature. Cover and refrigerate for at least 4 hours or overnight. Serve with mango, pineapple, and whipped cream.
Vanilla Bean Piecrust
- 2½ cups (313 grams) all-purpose flour
- 2 tablespoons (24 grams) granulated sugar
- 1 teaspoon (3 grams) kosher salt
- ¾ cup plus 2 tablespoons (198 grams) cold unsalted butter, cubed
- 6 tablespoons (90 grams) ice water
- 1 tablespoon (18 grams) vanilla bean paste
- In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly.
- In a small bowl, combine 6 tablespoons (90 grams) ice water and vanilla bean paste. With processor running, pour vanilla mixture through food chute in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.)
- Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.