WITH CRUMB TOPPING

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INGREDIENTS PIE DOUGH EGG WASH PEACH MANGO FILLING PEACHES MANGOS GRANULATED SUGAR SPICES- CINNAMON AND NUTMEG CORN STARCH LEMON JUICE CRUMB TOPPING UNSALTED BUTTER FLOUR BROWN SUGAR CINNAMON FULL MEASUREMENTS HERE

[{"selector":"#anim-e1d30c90-a4d8-49ec-b935-6adc3c9ac041","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] Roll out pie dough and place it in a 9 inch pie plate. Form and crimp the outer dough to form the crust. Pierce holes in bottom crust. Refrigerate. STEP 1 FULL MEASUREMENTS HERE

[{"selector":"#anim-fcc1a50a-6ce3-46b1-991d-3ca4db128089","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] Combine filling ingredients and refrigerate for 30 minutes. Strain away juices from fruit and heat on stove until it becomes a jelly. Combine the jelly with the fruit and allow to chill. STEP 2 FULL MEASUREMENTS HERE

[{"selector":"#anim-13ecc9f4-0a9b-4a4d-b0e9-f7f9bf57abe3","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] Rub together crumb topping until large crumbs. Add filling to chilled pie dough, top with crumb topping, and freeze for 30 minutes. Bake until golden brown and bubbly. STEP 3 FULL MEASUREMENTS HERE

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WITH CRUMB TOPPING

MANGO PEACH PIE

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