how to use your mangoes or mango and peach pie

i have been asked to use two big mangoes we had at home. i thought that a mango pie would be a nice change, because i usually bake apple pies. two mangoes were not enough, so i added some peaches as well. my inspiration was this recipe.

the crust:

2 1/2 cups all purpose flour

1/2 teaspoon of salt

5 tablespoons cold unsalted butter

3 tablespoons margarine

10 tablespoons cold water

2 tablespoons white sugar

the filling:

2/3 cup brown sugar

3 tablespoons cornstarch

4 1/2 cups mangoes and peaches cut into wedges

the topping:

1 1/2 tablespoons milk

1 tablespoons white sugar

to prepare the dough, in a bowl mix the flour, salt and sugar. cut your butter and margarine into cubes. then, in the bowl, cut in the butter and margarine with the pastry blender. Add the water, spoon by spoon until you get bigger chunks of dough and make the dough. divide it into two pieces, wrap them in plastic foil an put to the fridge for at least 30 minutes.

preheat the oven to 220 °C. while waiting, prepare the pie filing. mix the brow sugar and the cornstarch, add the fruit and toss until all the mangoes and peaches are covered.


when chilled, unwrap the dough, place it on a lightly floured surface and roll out into a circle. fit the dough in the lightly greased pie plate and place the fruit on the dough. then roll out the second part of the dough and cover the pie. press the edges of the pie together creating a pattern. cut few slits on the cover dough, to help the air to escape. brush the pie with milk and sprinkle with white sugar. bake it for 20 minutes at 220 °C, then reduce the temperature to 190 °C and bake for another 30 minutes. when the crust is golden, take it out and let it cool down...cut into wedges and serve :)