Teresa's Recipes
Nectarine and Mango Pie
Indulge in this delightful Nectarine and Mango Pie that perfectly marries the juicy sweetness of ripe nectarines and tropical mangoes with a buttery, flaky crust. This pie not only brightens up your dessert table but also brings a touch of summer to any occasion. Historically, pies have been a beloved dish across cultures, often symbolizing warmth and hospitality. This version showcases the vibrant flavors of summer fruits, making it a perfect end to a family gathering or a sweet treat during fruit season.
Ingredients
- 2 1/2 cups All-purpose flour
- 2 tablespoons, for topping Turbinado sugar
- 1, beaten (for egg wash) Egg
- 1 teaspoon Cinnamon
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 2 large, peeled, pitted, and diced Mangoes
- 4 large, pitted and sliced Nectarines
- 4-6 tablespoons Ice water
- 1 cup (cold, cubed) Unsalted butter
- 1/2 teaspoon Salt
- 1/2 cup Granulated sugar
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Calories: 360
- Fat: 18g
- Carbs: 48g
- Protein: 3g
- Sodium: 230mg
- Sugar: 20g
Instructions
- In a large mixing bowl, combine the flour, granulated sugar, and salt. Mix well.
- 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.
- Gradually add the ice water, 1 tablespoon at a time, mixing until the dough comes together. Be careful not to overmix.
- 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.
- Preheat the oven to 375°F (190°C).
- In a separate bowl, combine the sliced nectarines, diced mangoes, lemon juice, cornstarch, cinnamon, and granulated sugar. Toss until the fruit is evenly coated.
- 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.
- Pour the fruit mixture into the pie crust, spreading it evenly.
- 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.
- Brush the top crust with the beaten egg and sprinkle with turbinado sugar for a sweet, crunchy finish.
- Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the pie to cool for at least 1 hour before serving. Serve warm or at room temperature.
Tips
- For an extra flavor boost, consider adding a teaspoon of vanilla extract to the fruit mixture.
- You can substitute the nectarines with peaches for a different flavor profile.
- Serve with a scoop of vanilla ice cream or whipped cream for a delightful treat!