MANGO BLACKBERRY CRUMBLE PIE
Ingredients
Crust and Crumble:
1 ½ cups flour
½ cup sugar
¼ cup brown sugar, packed
½ teaspoon cinnamon
½ teaspoon salt
12 tablespoons cold butter, cut into small pieces
Mango Blackberry Filling:
2 large eggs
½ cup sour cream
1 teaspoon vanilla
½ cup sugar
⅓ cup all purpose flour
¼ teaspoon salt
3 cups blackberries
4 cups very ripe fresh mango*, pitted, peeled and chopped into 1-2” pieces
Instructions
Preheat oven to 350 degrees.
Combine all of the ingredients for the crust/crumble in a large bowl and cut with a pastry cutter until the mixture resembles coarse meal. Take ¾ cup of this mixture and set aside in a small bowl for the crumble topping. Place the remaining mixture in a 10” pie plate. Press the mixture into the sides and bottom of the plate with your hands, creating and even crust all over. Bake for 15 minutes until golden brown. The crust will be slightly puffed
While the crust is baking, combine all of the filling ingredients, except the blueberries, in a large bowl and stir until smooth. Stir in the blueberries.
Pour the filling into the crust and top with the reserved crumble. Bake for 50-55 minutes until golden brown and bubbly. Let cool for 1 hour before cutting. Serve warm or at room temperature. Delicious with vanilla ice cream on top too!
*You could also use peaches instead of mangos. If the mangos are not very sweet, add ½ cup more sugar to the filling.
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