This recipe was improvised when I was asked to make a peach pie out of season. I could only get ahold of a few peaches, but the mangoes were plentiful and ripe. The thought of peach-mango iced tea reminded me that this is an excellent combination. I believe you will agree. Some would suggest that canned peaches be used. While this is true, using fresh fruit will make the flavors pop.
As always, form the pie crust dough first as it must sit in the refrigerator for at least 20 min for the moisture to distribute itself evenly.
Next, prepare the fruit filling. Blanch the peaches, then plunge into ice water so that they can be readily peeled. No one wants fuzzy pie. Slice the peaches into large chunks as smaller ones will not hold up during baking. No one wants a mushy pie. Then the mango needs to be peeled and sliced to the same relative size as the peaches. Toss the fruit together in a bowl first with the lemon juice (lemon juice will bring a level of tartness to an overly sweet filling as well as keep the fruit from turning brown). Stir in the dry ingredients and allow to sit as the sugar will draw out natural juices.
Preheat the oven to 400 degrees f.
Roll out the crust to just larger than the pie tin for the bottom, even larger for the top crust as the fruit will be heaped high before being sealed in. Tuck the bottom crust into the pan leaving excess dough to stick out past the edges.
Fill with the fruit, dot with butter, and lay the next crust over the top. By hand, crimp the top and bottom crusts together trimming excess dough. The end result being a pie with an even thickness of dough around the perimeter, sealed tightly to reduce the chance of leakage in the oven. Slice vents in the top crust to allow steam to escape.
TIME: 2.5 HRS
Serves: 6
Oven Preheat: 400 degrees F.
Crust
Ingredients:
2 ½ c. AP Flour
1 tsp Sugar
½ tsp Salt
¼ pound Butter (1 Stick)
2 Egg Yolks
Ice Water
To begin, make your pastry dough as it must rest for at least 20 minutes in the fridge before rolling it out and fitting it in the tart pan. I combine all elements in a food processor for the quickest, easiest dough. First, combine the dry ingredients with a short pulse, then add the cold butter, pulsing until broken into the size of lima beans. Then when you add the egg yolk with the cold water and pulse some more, it will bind all elements to the proper consistency. Form the dough into the shape of 2 hockey pucks, seal it in cling wrap and place in the refrigerator to rest while you prepare the other component for this dessert.
FILLING
Ingredients:
~5 c. fresh sliced fruit (I used 3 large peaches and 2 smaller mangoes)
¼ c. AP flour
3-4 Tbsp Butter
2 Tbs Lemon Juice
1 tsp Lemon rind (grated)
¾ c. sugar
¼ tsp Nutmeg (freshly ground)
¼ tsp salt
Prepare peaches by scoring an X on the base with a paring knife. Plunge fruit into boiling water for 30-90 seconds, then plunge into ice water. This blanching will loosen the skin for easy removal. Cut peaches into large uniform chunks. Peel the mangoes and pare off similar size chunks. In a large bowl toss fruit with lemon juice/zest. Toss fruit with dry ingredients and set aside to macerate.
Roll out the pie crusts, line the pan. Fill the pan with the fruit then dot with the butter. Cover with top crust and crimp tightly with the lower crust around the rim of the pan. Slice vents into the top crust to allow steam to vent. Brush the top crust with water to remove any dry flour and dust with granulated sugar or a sugar/cinnamon mixture to give the pie a finished appearance.
Place a foil-lined sheet pan or the like to catch any boil over below a center rack to spare your oven and sanity. Place the pie on the center rack and bake for 15 minutes. Turn oven temperature down to 350 degrees and bake for another 75-90 minutes. Rule of thumb: fruit pies that are golden brown and bubbling are done.
Cool on a rack for at least 30 minutes before slicing into portions. Plate garnishing with a scoop of vanilla ice cream or a large dollop of whipped cream.
ENJOY,
Mr. Fred
*** Please check out the video on Pinterest @brazemshop! ***
