A sweet and healthy pie filled with ripe mango. You can easily try this at home.
Ingredients:
2 ½ cup of ripe mango, chopped
½ tsp. of corn starch or ½ tsp. of flour
1 cup of sugar
¼ cup of water
1 tsp. of margarine
How to Cook:
- Put the chopped mango in a pie container with pie crust. Sprinkle it with sugar and flour. Pour the water and add a little butter.
- Cover it with pie crust then cook in 10 minutes in 450 F.
- Cook for another 30 minutes in 425 F.
A traditional Filipino pastry, young coconut filled pie. Try this quick and easy pie at home.
Ingredients:
2 cups buko meat
3/4 cup sugar
1/2 cup coconut water
1/2 1/2 cup evaporated milk (or fresh milk)
1/2 cup starch
How to Cook:
Pour directly the uncooked mixture into the pastry-lined pan, top with the second crust, brush with eggwash, bake at 400 deg F for 15 minutes then a further 45 minutes at 325 deg F.
In crusting:
2 cups all-purpose flour
1 tsp. salt
2/3 cup shortening
1 piece eggyolk
1 tsp. vinegar
1/4 cup ice water
In Filling:
4 cups coconut meat
1 cup coconut water
1 300 ml. can Sweetened Condensed Milk
2/3 cup cornstarch
How to Cook:
- Blend flour and salt in a bowl. Cut in shortening using two knives or a pastry cutter. Combine yolk, vinegar and water; slowly add the liquid to the flour mixing until dough can be handled.
- Divide dough into 2 parts with one part slightly bigger than the other.
- Roll bigger dough to about 2 inches larger than a 16-inch pie plate. Fit dough into a pie plate, letting sides hang. Roll out remaining dough for the crust. Set aside.
- Combine filling ingredients in a thick saucepan. Cook stirring constantly until thickened. Cool
- then pour into prepared crust. Cover with top crust; flute or crimp edges together to seal. Bake for 1 hr. at 425 degrees F.
Ingredients:
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
How to Cook:
- Preheat oven to 425 degrees F (220 degrees C.)
- In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
- In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk.
- Simmer over medium-low heat until thick. Remove from heat and set aside.
- Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough.
- Make several small slits in the top to allow steam to escape.
- Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
