Mango Pie

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 2 1/2 cups unbleached all-purpose flour
• 3 tablespoons confectioners' sugar
• 1 teaspoon salt
• 1 teaspoon grated lemon zest
• 1/2 cup unsalted butter, cold and cut into small pieces
• 1/2 cup vegetable shortening, chilled and cut into small pieces
• 1/3-1/2 cup ice cold water
• 1/4 cup almonds, chopped fine
• 1 tablespoon unbleached flour
• 5 cups mangoes, peeled and cut into 1/2 to 3/4 inch pieces (4-5 large)
• 1/2 cup sugar
• 1 tablespoon almond extract
• 2 teaspoons cinnamon
• 2 tablespoons flour (or more depending on how wet mixture is)
• 1 teaspoon lemon zest
• 2 teaspoons lemon juice or 2 teaspoons lime juice
• 1 egg, beaten with
• 2 tablespoons water
• whipped cream or ice cream, for serving

Recipe

• 1 preheat oven to 350°f.
• 2 prepare pie crust by mixing together flour, confectioners sugar, salt and lemon zest.
• 3 cut butter and shortening into flour mixture to form coarse crumbs.
• 4 sprinkle ice water over and toss until mixture starts to come together.
• 5 gather it up and press to form ball.
• 6 divide into 2 parts, form disks and wrap each in plastic.
• 7 refrigerate at least 30 minutes.
• 8 roll out half of dough and fit into a 9 inch deep dish pie pan.
• 9 trim edges.
• 10 weight and bake bottom crust until light golden brown.
• 11 remove pie weights and sprinkle crust with almonds and flour and bake 5 minutes longer.
• 12 allow to cool.
• 13 prepare filling by combining mango pieces, granulated sugar, almond extract, cinnamon.
• 14 flour, zest and juice.
• 15 mixture should be moist but not wet.
• 16 pour into prebaked crust.
• 17 roll out remaining half of dough and fit over pie.
• 18 crimp edges and brush top of pie with egg and water wash.
• 19 cut vents in top and bake 45-50 minutes until crust is golden and filling is tender and bubbly.
• 20 serve warm with whipped cream or ice cream.