Can you think of any more summer in America than apple pie? Memorial Day, Fourth of July, and even backyard barbecues usually has an apple pie on the dessert table. Often times you cannot beat a classic such as a good old apple pie – often times.
I may have found the perfect variation (a subtle one at that) to the tried and true classic. Not only is summer the perfect season for apples, but it is also prime time for mango. In my adult years I have gained a true appreciation for the spicy juicy tropical fruit. It is the last few weeks of summer, so I am trying to use up as much good summer fruit as I can.
By adding fresh chopped mango to a classic apple pie recipe, you enhance the warm notes of the apple pie spices. The flavor of the mango is not overwhelming, so you still get all of the coveted gooey apple pie flavor. The mango really just amps up the traditional flavors.
I am a believer in homemade pie crust. It is something that is time consuming but well worth the time. The flavor difference in store bought crust versus homemade is barely comparable. I also understand that making it homemade is not always an option due to time constraints.
Make your own crust (everyone has their favorite recipe) or use frozen. Either way you will love this twist to the classic American summer pie.
Ingredients
- 3 mangos, peeled and cubed
- 3 Granny Smith apples, peeled and cubed
- Juice from 1 lemon
- 1 Teaspoon of cinnamon
- 1 Tablespoon of vanilla extract
- 1/2 Cup of Sugar
- 2 Tablespoons of Cornstarch
- 1/2 Stick of Butter, sliced
- 2 9-inch pie crusts
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Par-bake the bottom pie crust. Be sure to poke holes into the crust with a fork and use pie weights. You will par-bake the crust for at least 15 minutes.
- While the crust bakes, prepare the filling.
- In a large bowl, combine mangos and apples. Cover with sugar and mix.
- Allow the fruit to juice in the bowl for about 15 minutes.
- Once the fruit juices, add the lemon, cinnamon, vanilla, and corn starch. Mix to combine.
- Pour fruit mixture into pie bottom, then dot with filling with butter slices.
- Cover with top crust. Apply an egg wash if you desire.
- Bake for 45 minutes.
- If top crust begins to darken too quickly, you can cover the pie with foil as it bakes.
- Serve warm with ice cream or whipped cream.
