Receta Mango Peach Pie
A lot of guys like to golf or fish on their days off—or any of a whole bunch of other activities. Well, I don’t golf and while I love to fish, I haven’t wet a line in quite a while.
So on my days off I like to cook. Maybe that’s because I like to eat and on my days off I can do something that takes a bit more time and effort. And maybe it’s also because it’s a relaxing way for me to spend some time and occupy my mind.
A week or so ago I picked up some mangos at the grocery store. They’ve been languishing in the fridge for a bit. And Mrs. CB has been sending me off to work recently with nectarines. So the thought occurred to me—“hmmm, I wonder if I can make a pie with mangoes? And, what if I made a mango/peach pie?”
So, yesterday I did. And it’s summer-time light, bright and tasty.
And…the only difference between nectarines and peaches is that peaches are fuzzy and nectarines aren’t.
First though, here’s a link to my pie crust recipe: http://www.cheap-bastid-cooks.com/old-fashioned-lard-pie-crust/
Summary: Here’s a delightful summer pie–Mango Peach Pie. It’s flavors are bright and tangy and sweet. You’ll love it.
Ingredients
- 1 ½ lbs peaches or nectarines
- 1 ½ lbs mangoes
- ¼ cup sugar
- 2 tsp cinnamon
- 2 tsp ground ginger
- 2 tsp salt
- 1 tbsp cornstarch
- 2 tbsp milk
- 1 recipe pie crust http://www.cheap-bastid-cooks.com/old-fashioned-lard-pie-crust/
Instructions
Make a pie crust through the part where you put the 2 discs of crust into the fridge to chill and rest.
Get out your cutting board and a big bowl. Get our your peeler and chef’s knife.
Peel the mangoes and peaches/nectarines. Then slice them up into about ½” cubes or slices. (You’ll need to cut the mangoes off their pith and either remove the pit from the peaches or cut around it).
Put all the cut fruit into the bowl. Then add the sugar, cinnamon, ginger salt and cornstarch.
Pre-heat oven to 400.
Get out your pie pan, pie crust, bread board and rolling pin. Roll the bottom crust out and put into it into your pie pan. (I roll it and cut it so that it’s about 2” in diameter bigger than the pie pan).
Put the pan and crust on a baking sheet. Pour the fruit into the pie crust.
Roll out the top crust and gently lay it on top of the pie. Then crimp the top and bottom crust together and flute the edge.
Put the 2 tbsp milk into a small bowl and brush it onto the top crust. Then lightly sprinkle some sugar on top.
Put the baking sheet with the pie on it into the 400 degree oven and let it bake 40-45 minutes or until the crust is a nice golden brown.
Remove from oven. And gently move the pie to a cooling rack. Let cool for 1-2 hours minimum.
Preparation time: 30 minute(s)
Cooking time: 40 minute(s)
Number of servings (yield): 8
This is actually pretty easy although it’s a bit messy peeling and cutting “pitted” fruit. But…the flavor! The flavor is fantastic. It’s bright and light, perfect for a summer’s evening. Imagine this with a big scoop of vanilla bean ice cream on top.
Yeah, baking a pie is a bit time-consuming and it can be a bit exasperating at times—especially getting the crust “just right”. But the results are worth it. Plus, if it’s not perfect, so what! It might not be beautiful but it’s going to be really tasty!
The Cheap Bastid Test: The pie crust costs about $.50 to make. I spent about $2.50 on the fruit (nectarines at $1 per pound and the mangoes were 3 for $1. Other ingredients added at most $.50 to the cost. Total for this scrumptious pie was $4. You’d pay more than that for a slice at a restaurant!
That’s the Cheap Bastid Way: Eat Good. Eat Cheap. Be Grateful!