Nectarine and Mango Pie

Ingredients

• Turbinado sugar (1 tablespoon (for sprinkling))
• Egg (1, beaten (for egg wash))
• Cinnamon (1 teaspoon)
• Cornstarch (1/4 cup)
• Lemon juice (2 tablespoons)
• Mangoes (2 cups, diced)
• Nectarines (4 cups, sliced)
• Ice water (4-6 tablespoons)
• Unsalted butter (3/4 cup, cold and cubed)
• Salt (1/2 teaspoon)
• Granulated sugar (1/2 cup)
• All (purpose flour - 2 cups)

Instructions

1. In a large mixing bowl, combine the flour, sugar, and salt.
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, and mix 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, and cinnamon. Toss until the fruit is coated evenly.
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.
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.
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.