Peach Mango Pie
9:27 AM
Peach Mango Pie
Better Homes and Gardens
Double crust of Pastry
1 double crust of pastry
1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon each ground ginger and cinnamon
1/8 tsp ground nutmeg (I add 1/8 tsp of cardamom as well)
3 cups peeled and thinly sliced fresh peaches or frozen unsweetened peach slices, thawed
3 cups peeled, seeded and sliced fresh mangos
2 teaspoons fresh lime juice
1 egg white
Preheat oven to 375 degrees °F.
For pastry: In bowl combine 2 1/2 cups flour and 1 teaspoon salt. Cut in 3/4 shortening until pieces are pea size. Using 1/2 to 2/3 cup milk, sprinkle 1 tablespoon milk over mixture; toss with fork. Repeat 1 tablespoon at a time until moistened. Gather into a ball; knead gently. Divide in half. On a lightly floured surface, roll one ball into a 12-inch circle. Transfer to a 9-inch pie plate. Cover; set aside.
For filling, combine sugar, flour, spices and 1/4 teaspoon of salt. Add fruit; toss. Transfer to pastry-lined pie plate. Drizzle with lime juice. Trim pastry. Roll remaining pastry into a 12-inch circle. Cut slits in pastry; place on filling. Trim to 1/2 inch beyond edge; fold under bottom pastry. Crimp edge. Combine egg white and 1 tablespoon of water. Brush over pie. Sprinkle with 1 teaspoon course sugar. Cover edge with foil Place pie on middle oven rack with a foil-lined baking sheet on rack below. Bake 25 minutes. Remove foil from pie; bake 25 minutes more or until filling is bubbly. Cool. Serve with vanilla ice cream if desired. Serves 8
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