While many of us are concerned about the fact that it may be swimsuit season, I am not. Aesthetics are for the youth, right? As long as we’re happy and healthy – it’s homemade pie season here.

A white chocolate ganache topped with a juicy mango and apricot filling (with a touch of nutmeg) in the crust will blow your summertime tastebuds right out of the water!

White Chocolate Mango Apricot Pie

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

White Chocolate Mango Apricot Pie

Crust:
8 Tbs. cold butter, cubed into 1″ pieces
2 cups flour
1 large egg
1 Tbs. vinegar
1 tsp. ground nutmeg
2-3 Tbs. ice water

Preheat the oven to 425 degrees.
Combine all the ingredients in the bowl of a food processor and pulse until beady.
Transfer to parchment paper and form into a mound.
Top with another sheet of parchment and roll into an 11″ round.
Transfer to a pie plate, tuck under and flute the edges.

Fill with pie weights and bake for 20-25 minutes.
Remove from the oven and allow to cool.

White Chocolate Ganache:
1 1/2 cups white chocolate chips
3/4 cup heavy cream
1/2 tsp. vanilla extract
1/4 tsp. sea salt

Over very low heat, combine all the ganache ingredients.
Stir continuously, even whisking, to prevent any burning.
Once completely melted and viscous, pour into the cooled pie crust.
Let sit and chill for several hours.

Mango Apricot Layer:
2 cups mango, chunked
1 1/2 cups Mango Apricot Preserves
1/2 cup sugar
1/2 tsp. nutmeg
1/2 tsp. sea salt

Heat the mango and sugar over low heat. Stir and and stir until the mango is mostly broken down.
Remove from heat.
Stir in the preserves, nutmeg, and salt.
Pour this layer over the top of the white chocolate ganache. (It will sink in a bit, which is fine).

Decorate with fresh apricot slices.