Peach Mango Pie

This prize winning pie is sure to make mouths water!


Makes: 8 servings

• recipe pastry (below)
• 1 c. sugar
• 2 Tbs. all-purpose flour
• 1/4 tsp. each ground ginger and ground cinnamon
• 1/8 tsp. ground nutmeg
• 3 c. thinly sliced peeled fresh peaches or frozen un sweetened peach slices, thawed
• 3 c. sliced, seeded, and peeled fresh mangoes
• 2 tsp. fresh lime juice
• 1 egg white

1. Preheat oven to 375 degrees. Prepare pastry. For filling, combine sugar, flour, spices, and 1/4 tsp. salt. Add fruit; toss. Transfer to pastry-lined pie plate. Drizzle with lime juice. Trim pastry. Roll remaining pastry into a 12 in. circle. Cut slits in pastry; place on filling. Trim to 1/2 in. beyond edge; fold under bottom pastry. Crimp edge. combine egg white and 1 Tbs. water. Brush over pie. Sprinkle with 1 tsp. coarse sugar. Cover edge with foil. Place pie on middle oven rack with a foil lined baking sheet on rack below. Bake 25 min. Remove foil from pie; bake 25 min. more or until filling is bubbly. Cool. Serve with vanilla ice cream, if desired.

PASTRY: In a bowl combine, 2 1/2 c. flour and 1 tsp. salt. Cut in 3/4 c. shortening until pieces are pea size. Using 1/2 to 2/3 c. milk, sprinkle 1 Tbs. milk over mixture; toss with fork. Repeat 1 Tbs. at a time until moistened. Gather into a ball; knead gently. Divide in half. On a lightly floured surface, roll one ball into a 12 in. circle. Transfer to a 9 in. pie plate. Cover; set aside.