Peach Mango Pie
Serves 840 mins prep30 mins cook
This Peach Mango Pie is what pie dreams are made of. It has a tender, flaky crust that is filled with sweet, cinnamon spiced peach and mango, topped with a buttery crumble topping.
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What you need
Instructions
Instructions Vodka Butter Pie Crust Prepare the Vodka Butter Pie Dough so you have one crust. Refrigerate the dough for 1 to 2 hours or overnight. Crumble Topping Prepare your crumble topping by mixing together the flour, brown sugar, cinnamon, and salt. Rub the butter into the mixture until crumbs are formed. Cover the bowl with saran wrap and freeze until ready to use. Forming Your Pie Dough Place the chilled, yet pliable pie crust on a lightly floured surface. Roll it out to an even thickness and so it will fit in a 9 inch pie plate with a 1 inch overhang. Place the rolled out dough into the 9 inch pie plate. Tuck the overhanging dough under itself and crimp as desired. With a fork poke holes on the bottom of the pie dough. Refrigerate and move on to making the filling. Peach Mango Filling In a bowl combine the peaches, mangos, sugar, cornstarch, cinnamon, nutmeg, lemon juice, and salt. Place in the refrigerator to macerate for 30 minutes. Strain the filling so the juices go into a saucepan. Set the fruit aside. Heat the fruit juices over medium-high heat until it thickens and becomes a jelly consistency. Remove from heat. Add the jelly to your fruit filling and stir to combine. Refrigerate for 30 minutes until the filling is cold. Constructing and Baking Pour cold filling into the chilled pie crust and then patting the crumble mixture on top. Freeze your constructed pie for 30 minutes. Preheat oven to 400° F and center the oven rack. Bake the pie at 400° F for 30 minutes. Then drop the heat to 350° F and bake for another 45 to 75 minutes. (If the crust and topping is getting too brown, cover loosely with tin foil). Transfer the baked pie to a cooling rack and serve.View original recipe