entirely elizabeth
total Time: 2 hrs
Vodka Butter Pie Dough Mango Peach Filling Crumble Topping with Cinnamon
Roll out your chilled dough on a lightly floured surface. Place it in the pie plate and tuck the overhanging dough under itself and crimp as desired. Refrigerate.
3 cups peaches 3 cups mangos ⅔ cup granulated sugar 1 teaspoon cinnamon ¼ teaspoon nutmeg 2 tablespoons corn starch 1 tablespoon lemon juice
In a bowl combine your peaches, mangos, sugar, cornstarch, cinnamon, nutmeg, lemon juice, and salt. Macerate in the refrigerator for 30 minutes.
Strain the juices into a saucepan and heat until it becomes a thick jelly. Add the jelly to your fruit filling and refrigerate for 30 minutes or until cooled.
1 stick unsalted butter 1 cup flour ⅓ cup brown sugar ½ teaspoon cinnamon ¼ teaspoon salt
Mix together the flour, brown sugar, cinnamon, and a pinch of salt. Rub in the butter until you get chunky crumbs. Place in the freezer covered until you are ready to use them.
Pour your peach mango filling on the pie dough and top with the crumble topping. Freeze your pie for 30 minutes, brush an egg wash on the outer crust, and throw it in the oven.
Bake the pie at 400° F for 30 minutes. Then drop the heat to 350° F and bake for another 45 to 75 minutes. If the crust and topping is getting too brown, cover loosely with tin foil.