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
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.
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.
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.
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