Nectarine and Mango Pie

Ingredients

All-purpose flour

2 1/2 cups

Turbinado sugar

2 tablespoons, for topping

Egg

1, beaten (for egg wash)

Cinnamon

1 teaspoon

Cornstarch

2 tablespoons

Lemon juice

1 tablespoon

Mangoes

2 large, peeled, pitted, and diced

Nectarines

4 large, pitted and sliced

Ice water

4-6 tablespoons

Unsalted butter

1 cup (cold, cubed)

Salt

1/2 teaspoon

Granulated sugar

1/2 cup

Instructions

1. In a large mixing bowl, combine the flour, granulated sugar, and salt. Mix well.
2. Add the cold cubed butter to the flour mixture. Use a pastry cutter or your hands to cut the butter into the flour until it resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough comes together. Be careful not to overmix.
4. Divide the dough into two equal portions and shape each into a disk. Wrap them in plastic wrap and refrigerate for at least 30 minutes.
5. Preheat the oven to 375°F (190°C).
6. In a separate bowl, combine the sliced nectarines, diced mangoes, lemon juice, cornstarch, cinnamon, and granulated sugar. Toss until the fruit is evenly coated.
7. Roll out one of the chilled dough disks on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish and trim any excess.
8. Pour the fruit mixture into the pie crust, spreading it evenly.
9. Roll out the second chilled dough disk and cut it into strips for a lattice crust or use it to cover the pie completely. Seal the edges and crimp as desired.
10. Brush the top crust with the beaten egg and sprinkle with turbinado sugar for a sweet, crunchy finish.
11. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
12. Allow the pie to cool for at least 1 hour before serving. Serve warm or at room temperature.