Baked Mango Peach Buckle Pie Recipe Video
A simple pie recipe that adds flavor and style to your outdoor cooking. Mango Peach Buckle is easy to bake and make a great presentation for your friends and family.
Recipe adapted from the famous Dutch oven cook Johnny Nix!
(Closed Captioning available on this video)
Mango – Peach Buckle Ingredients
16 oz frozen Peaches, thawed
16oz frozen Mango, thawed
1 tbs All-purpose flour
1 egg white
1c sugar
2 tbs Brandy
1/2 tsp cinnamon
1/4 tsp ginger
1/8tsp allspice
1 lime
2 ready-made pie crust
Video Transcript:
Presenter:
Hey, everyone, I’m going to be making a Mango Peach Buckle.
What’s a buckle?
Well, that’s exactly what I’m going to show you on the Cooking Everything Outdoors show.
Gary House with the outdoor cook Cooking Everything Outdoors show, I hope you try this at home.
So what’s a buckle?
Well, it’s a pie.
But it’s not a traditional pie dough or pie crust filling and pie crust.
It’s actually folded up, very similar to a tart, if you will, but just in a pie pan itself.
So it’s really simple.
It works fantastic on the grill which is what we’re going to be doing right now.
And the presentation on this is really, really cool.
And did I simple?
Because it is simple.
So I’m going to be cooking this pie in a cast iron skillet I have right here.
And I have already pre-greased it with some Crisco lard, if you will.
And what I’m going to be doing is cooking it with indirect heat in a charcoal kettle.
So it’s very simple setup and I’ll show you how I have that right after we start…right after we make the pie I’ll show you how I have my charcoal setup in there so that we can cook this as if it was cooking in an oven.
Now, not a lot of ingredients to this recipe which keeps it simple, you can build upon this, if you want, like all of my recipes they are certainly expandable and you can take it as far as you really want to.
But let’s go over the recipe real quick here.
Highly encourage you to use fresh peaches and fresh mangoes if you can get them.
What I had available to me just really didn’t look that great, so I opted for frozen.
And frozen works really, really well.
Just make sure you defrost them first.
So I have 16 ounces of frozen peaches and 16 ounces of mango.
That’s probably about 3-4 peaches, large peaches and about 3 mangoes, sliced up.
You can change the ratio on this.
The mango adds some unique tartness to it and also a different mouth feel than the peaches.
So it’s quite a surprise and if you don’t tell anybody it’s a mango peach they’re going to, you know, kind of be taken aback by the flavor of this peach buckle.
It’s really kind of fun.
So that’s what I’m going to use for the filling and to add to that to make it flavorful I have 2 tablespoons of all-purpose flour.
For the crust I have an egg white.
1 cup of regular sugar.
2 tablespoons of good brandy.
1/2 a teaspoon of cinnamon.
1/4 teaspoon of ginger.
And an 1/8 of an teaspoon of allspice.
And the juice from a couple of limes that I’ll be using.
And of course, my ever faithful cheddar pie dough which I like to use all the time.
And that’s all is required for this.
Now you could add some butter pads to this to make it even more richer.
I’m not going to do that tonight, but keep that in mind when you make it.
You might want to put 5 or 6 pads of butter in there.
So the first thing I like to do is mix up my dry ingredients and that’s just basically the flour, my sugar, and my spices, my cinnamon, my ginger, and my allspice.
Everything else goes on later.
So just give a good blend.
And all this does is just gives me a better consistency as I’m mixing it in with my peaches and my mangoes.
So once we have our dry ingredients mixed we can then take it and mix it with the mango and peaches.
And just lightly toss these.
I just want to get them nice and blended.
And I’m looking just to coat this.
That’s it.
Mixed up.
Almost ready to go.
Now to make the buckle, it’s really simple, we’re going to take our 2 pie crusts and these are going on the bottom.
We used to have one on the bottom but we’re actually using 2 pie crusts on the bottom.
So I want too lay it in there and maybe 3 1/4 of the way so that I have a lot of pie dough laid out to the side.
And be careful when you lay this in there.
You don’t want to puncture the sides.
But I have about a 1/3 of the pie dough, pie crust, on one side.
And I will do the same thing on the opposite side.
And here you can see I’ve actually sealed the whole bottom of the pie pan so that I don’t have anything goosing under there possible.
And I want to take my pie filling.
Pretty as a picture.
And now we need to make the buckle.
Now, to make our buckle is pretty easy but it might look a little confusing.
And we’re just going to fold it over at the top of our pie crust but we’re going to do it kind of ripples.
And that’s where the buckle comes from.
So we’re just going to bring a little bit up and then kind of fold some over, bring a little up, fold some over, bring a little up, fold some over.
So you can see this actually looks kind of cool.
Got a little bit of the pie filling exposed there.
And what I’m going to do is I’m going to take one of the limes and I’m going to drizzle it over the center there.
And then I want to take my brandy and I’m going to pour it right in there.
And then I’m going to take my egg white.
And I just want to paste up my pie crust to get a nice golden brown color.
So now here you can see how I have my charcoal kettle set up.
And what I’ve taken is made a ring around the outside perimeter in the kettle of my briquettes.
I don’t have anything in the center.
So it’s somewhat cooler there.
The heat is going to come in theory, and actually in practice it comes up and around the kettle and cooks just very similar to a convection oven.
And we’re looking to maintain about a 350-degree oven for about 45 minutes.
So when I put my dome on and I’m watching this and if I’m hitting 390-425 it’s too soon to put the pie in.
So I’m going to damper it down, try to reduce the temperature a bit and just watch it and get it stabilized.
Now we’ll put the pie in and about 15 minutes later I’m going to take a peek at it keeping an eye on the temperature.
And I might drop some more charcoal in there just to maintain the temperature.
That entirely depends on the brand of charcoal you’re using.
Some charcoal will last to full 45 minutes, 50 minutes or so and other stuff only last 30-35 minutes.
It falls apart really, really quick.
So we have to watch that as we cook.
So I am right at 370.
So that’s a good place to be.
I’m going to put my pie in.
Right dead center is where we want it.
And we’ll close it up and let it bake watching the temperature.
Well, we’ve been at it for about 20 minutes now, maybe 25.
The temperature has dropped a little bit.
I am down at about 300 degrees.
Now kind of got to make a decision at this point whether I want to add some charcoal to it or just keep cooking.
But I think we’ll take a quick look at it and just kind of make a determination from there.
Now let me tell you that every time we lift this lid up we’re going to lose heat, we’re going to lose cooking time.
So I don’t want you to take it lightly that we’re just going to open up to lid to peek because that’s not really what we want to do but because I’m filming this for you guys I want you to get an idea of what the pie looks like at this particular point and to see if we’re getting any cooking actually happening here.
So let’s take a peek at this.
Oh, okay, look at…so we’ve got some browning going on.
Starting to bubble on the outside.
I still got a good amount of coals in there.
So I’m going to let this just continue as it is.
I’m not going to take the extra time to put some new charcoal in there because I don’t think I’m going to need it.
This cook should take about 45 to 55 minutes, somewhere around there.
That’s what I’m shooting for.
And we’ll look at it a little bit later.
The temperature dropped about 8 degrees and just came right back up.
So I’ve got a lot of heat in there.
That’s a good sign.
Well, we are right about the 1 hour mark and I can smell that mango peach buckle that we’re cooking here.
Smells absolutely phenomenal.
And let’s take a look and see how we did.
Oh wow.
Look at that.
And so just by looking at this pie, you know, we have this beautiful crust here and it is definitely done.
I’ve got some boiling and bubbling inside the pie.
It tells me that that’s done also.
And I’m ready to pull it.
So our pie is going to be extremely hot because it’s a cast iron pie pan.
Make sure you have a really good heavy-duty pair of gloves.
When you are reaching across the coals, this pie iron is at 370 degrees it’s screaming hot and just very carefully lift it out and put it where it needs to go.
So there’s our mango peach buckle pie.
And I think you’ll agree that it looks absolutely phenomenal.
I just got this great color to it, lot of interesting contours in there and contrast.
It’s too hot to cut right now.
So you know it’s late.
I’m going to wait until the morning and we’ll have it for tomorrow.
Well, it’s the official time of reckoning.
I’ve actually managed to hold the family at bay all day today to save this pie and slice it just for you guys.
It was not an easy task.
Let’s see how we did.
I guess there’s no easy way to do this.
I’m just going to cut it up in pieces.
Nice flaky crust.
That chunks of mango and peach in there.
Oh yeah.
Of course, you guys will probably forgive me if I don’t bring out the vanilla ice cream to go with this.
But I think we have ourselves a really nice mango peach buckle.
Try it.
You’ll love it.
Hey, I hope you enjoyed this episode of the Cooking Everything Outdoors show.
But without my sponsors none of this would be possible, Camp Chef and www.OutdoorCooking.com and Island Grillstone at www.IslandGrillstone.com.
Two great companies with really fantastic products.
Go visit them.
Go say hi and go buy something.
If you want to find out more about me, you can find me on Pinterest, Facebook, Twitter, YouTube, iTunes, and of course, www.Coooking-Outdoors.com where I’m always coming up with something crazy and new.
This is Gary House.
And I will see you when I see you.
