MANGO AND RASPBERRY PIE WITH ALMOND CRUMBLE
Pie dough for 1, 9” pie (store-bought or recipe below)
1 ½ cups very ripe mango (or peaches), peeled and chopped into 1” chunks
1 ½ cups raspberries
1 cup sugar
1/3 cup flour
¼ teaspoon salt
2 eggs, beaten
½ cup sour cream
2 teaspoons vanilla
½ cup sugar
½ cup flour
1 teaspoon cinnamon
¼ cup cold butter, cut into small chunks
½ cup slivered almonds
Preheat oven to 350°.
Roll the pie dough into a 12-14” round and place it in the pie plate, fluting the edges. Spread the chopped mangoes and raspberries in the bottom of the pie crust.
In a large bowl mix the sugar, flour, and salt with a whisk. Add the eggs and sour cream. Whisk until smooth and pour it evenly over the fruit in the pie shell.
To make the topping, combine the sugar, flour, and cinnamon in a small bowl. Add the butter and mix, squeezing with your fingertips, until the mixture resembles a coarse meal. Then, mix in the almonds. Sprinkle evenly over the top of the pie.
Bake for 1 hour or until golden and set in the center when you jiggle the pie. Let cool for at least 45 minutes – 1 hour to fully set. Cut into slices and serve warm with vanilla ice cream.
1 teaspoon salt
3 cups flour
½ cup cold shortening
½ cup butter
8-10 tablespoons ice water
1 teaspoon white vinegar
Mix the flour and salt in a large bowl.
Cut in shortening with a pastry blender until the mixture is crumbly and resembles coarse meal.
Beat the egg, vinegar, and 8 tablespoons of the water together in a separate bowl.
Using a fork, add the egg mixture to your other ingredients and combine until the whole mass begins to stick together. You may have to add additional small amounts of water. However, make sure not to overwork it and ruin your flaky crust. The consistency should hold together but still have visible chunks of butter and shortening in the dough. Turn onto the countertop, divide in half, and gently press together to form into 2, 1-2″ thick discs. Wrap each disc in saran wrap and refrigerate for at least 1 hour.