Apple Mango Chocolate Pie

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Yields: 8 Servings Difficulty: Medium Prep Time: 20 Mins Cook Time: 35 Mins Total Time: 55 Mins

The most delicious and flaky apple mango chocolate pie dessert. The chocolate crust is so delicate and light, it made of real butter.

Ingredients

0/17 Ingredients
Adjust Servings
    Four the chocolate dough
  • For the filling

Instructions

0/15 Instructions
  • In a large bowl, whisk the flour, 1 tbsp sugar, salt, and cacao powder.
  • Add the 1 tbsp olive oil and the 2 tbsp canola oil gradually while whisking, this motion provide coating the flour.
  • The add the cold cubed butter and mix using pastry blender, don't over mix.
  • As it shown in the picture, there are some small pieces of butter not fully dissolved. Then Add 1/4 cup + 1 tbsp cold water. Mix the dough gently (don't over mix).
  • Transfer on working surface, divide the dough into 2 balls.
  • Wrap them with plastic wrap and refrigerate them for at least 2 hours.
  • Remove one of the dough from the fridge and leave the second in the fridge. This dough needs a lot of (flour + cocoa powder) dusting, because the chocolate dough become soft quickly at the room temperature. Work with it as fast as you can.
  • Place the first chocolate dough layer in the pie tray. I used Non stick Pie Tin with Holes (20 x 2.5cm). Then cover with plastic wrap and place in the fridge until you get the rest of the ingredients ready.
  • In a large bowl, Peel and slice the apples (not too thin slices) and the 1/2 mango.
  • Add the chopped dark chocolate
  • Place 2 tbsp cinnamon, granulated sugar, brown sugar, and lemon. Mix them well.
  • Roll the second chocolate dough as quickly as you can. To avoid the dough sticking on the working surface add lots of (flour & cocoa) dusting. Then take the first pie dish from the fridge, place all the filling and 4 small cubed butter on the top. Place the second layer of the chocolate dough on the top of the filling.
  • Make small straight cuts on the middle-top, the sprinkle with sugar. Bake in preheated oven 200°C / 400°F for about 20 minutes, then rotate the tray and bake for extra 15- 20 minutes (depends on your oven and the pie tray you are using).
  • Remove from the oven and let cool for 2 hours.
  • Serve with vanilla ice cream.

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