How many times have you argued with your partner because you couldn’t agree on food? I mean we have all had that i want steak, you want pie moment. In which case i think it is more than natural to each get what they want; and then there is this:
“Babe, i’m hungry”
“What would you like to have?”
“It doesn’t matter, i just want food”
“Sweet or Savoury?”
“Anything really, i don’t care. I’m starving!!!”
“Do you want fast food?”
“No not really, it’s too heavy. Maybe something lighter.”
“Do you want a salad?”
“Oh my god i can’t believe you just said that! You think I’m fat is that it?? I can’t believe you just called me faaaaat!”
Girl starts crying her eyes out. Boy, aghast, doesnt know what to answer to such accusations. Especially that nothing was implied.
In my case, he wanted pie and i wanted custard so i decided to make a two-in-one dessert. Thus presenting to you *drumrollllllllllllllllll*
MANGO CUSTARD PEAR PIE!
First, the pie dough:
- 1 cup and 1 tablespoon of flour
- 1/2 a teaspoon of salt
- 2o g butter and 1 tablespoon coconut oil
Put everything in the blender together until you have a crumble-like texture.
Add 6-8 tablespoons of ice cold water, one at a time, until the dough starts to take form. Once done, take it out and make a ball with it and press it down with your palm. Wrap the dough in cling film and leave it in the fridge to rest for about 45 minutes.
In the meantime you can prepare the pears:
You will need a minimum of 8 small-medium pears. Peal them, remove the cores and cut them into thin slices. If you happen to have a mandoline at home i recommend you use it, it will give you even slices and thus even cooking.
Next, the coating:
- 1/2 cup granulated sugar
- 3 tablespoons flour
- 1 teaspoon cinnamon
- Mix it all up
Tip: To keep the pear slices from turning brown, cover them in water with lemon juice.
Time to work that dough!
Preheat the oven at 450°F.
Take out the dough and put a bit of flour on your working surface as well as the rolling pin. Turn your dough 45° after a couple of rolls and keep doing so until you reach your desired size. Then gently transfer it to your pie mould.
Sprinkle the base of your pie with some of the sugar-spice-and-everything-nice mixutre. Drain your pears, spread them across the dish and cover them with the remaining sugar/spice mix. Finish it off with a drizzle of lemon juice and a couple small pieces of butter scattered all around.
Open the door to hell and drop it in the fire! Leave it for 10 minutes before turning the temperature down to 350°F.
You’ll know it’s done when the crust is golden brown and the filling is caramelised and bubbly. Once you get there take it out and leave it to cool.
Next stop, the mango custard! 😍
Purée the pulp of 1 mango with a teaspoon of coconut oil (the white stuff in the picture) until smooth.
- 300 ml milk
- 2 tablespoons of sugar
- 2 eggs beaten
- The mango purée
On a medium-high flame, wisk the whole thing up.
Add 2 tablespoons of flour and wisk some more. Wisk until both your arms are sore and the custard starts boiling. Dip a spatula into the custard and if it holds without dripping, you are good to go.
Pour the custard on top of the pears and level it. Top it with lemon zest. And voilà!