Dried Cherry and Mango Open Face Pie


  • 2 1/2 MakesPounds of Dough
  • 1 package active dry yeast (0.ounce)
  • 1/4 cup warm (110º to 115ºF) filtered or bottled noncarbonated water
  • 1/2 cup warm (110º to 115ºF) 1% low-fat milk
  • 3 large eggs, at room temperature
  • 4 1/2 to 5 cups King Arthur™ Unbleached, All-Purpose Flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons salt
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1 cup dried cherries
  • 1/4 cup Amaretto liqueur
  • 1/2 recipe sweet dough
  • 1 large mango, peeled, pit removed and diced
  • 1 egg slightly beaten
  • 1 tablespoon turbinado (coarse brown sugar)


  1. Place the cherries in a small bowl and pour the liqueur over them. Stir well and let macerate for at least 1 hour.
  2. Butter or spray a 10 x 2 inch round baking dish and set aside.
  3. In a medium bowl, sprinkle the yeast over the water and mix with a spoon until the yeast dissolves. Let the mixture proof for about 5 minutes. Small clusters of chalky-looking bubbles should appear on the surface. Stir in the milk. With a fork, beat in the eggs one at a time. Set the mixture aside.
  4. To make the dough in a bowl, mix together 4 cups of the flour, the sugar, and salt. Break up the butter over the dry ingredients and work it in with your hands until a crumbly mixture is obtained. Add the yeast mixture and mix with your hands until a ball of dough is formed. Add additional flour if necessary to obtain a dough that is soft but not too sticky.
  5. Lightly spray a large bowl with cooking oil spray or lightly coat with butter. Gather up the dough, place it in the bowl, and turn to coat. Cover the bowl tightly with plastic wrap and let the dough rise until doubled in size, 2 to 2 1/2 hours.
  6. When the dough has risen to approximately two times its size, use two fingers to make two indentations into the center of it. If the indentations do not close up, the dough is sufficiently risen and ready to use.
  7. Turn the dough out onto a floured work surface and knead it for 3 to 4 minutes, until a smooth ball of dough forms. Let the dough rest on the work surface for 10 minutes, covered with a bowl.
  8. Punch down the dough and turn it out onto a lightly floured surface. Knead it for 3 or 4 minutes until smooth and no longer sticky.
  9. Roll the dough out into a 15-inch circle. Carefully lift the dough up and place it in the baking dish, letting the excess overhang the sides of the dish.
  10. Add the mango pieces to the cherries and spread the fruit with its liquid over the dough. Using a scissors, cut 2-inch slits in the overhanging dough all around the dish. Fold the dough towards the filling leaving the center exposed. Cover the dish with a towel and let the pie rise for 35 minutes.
  11. Preheat the oven to 375F.
  12. Brush the top of the dough with the beaten egg and sprinkle the sugar over it. Bake the pie for 30 to 35 minutes, until it is golden brown and firm to the touch. Cool the pie completely.
  13. Cut the pie into wedges to serve or to remove the entire pie from the dish, run a table knife around the edges of the dish and with a spatula, carefully lift the pie onto a serving dish.

This recipe was featured on Season 17 - Episode 1706.

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Betsy Stewart

need recioe for your tart of mango ovacodo and cherry tomatos Thank you Betsy

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