Peach-Mango Pie

This. Was. Delicious!  Top it with a little bit of homemade whipped cream and you're golden.

recipe courtesy Better Homes and Gardens

Peach-Mango Pie

1 recipe Pastry (below)

1 cup sugar

2 tablespoons all-purpose flour

1/4 teaspoon each ground ginger and ground cinnamon

1/8 teaspoon ground nutmeg

3 cups thinly sliced peeled fresh peaches or frozen unsweetened peach slices, thawed

3 cups sliced, seeded, and peeled fresh mangoes

2 teaspoons fresh lime juice

1 egg white

Preheat oven to 375 degrees F. Prepare Pastry. 

For Pastry: In bowl combine 2 1/2 cups flour and 1 teaspoon salt. Cut in 3/4 cup shortening until pieces are pea size. Using 1/2 to 2/3 cup milk, sprinkle 1 tablespoon milk over mixture; toss with fork. Repeat 1 tablespoon 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-inch circle. Transfer to a 9-inch pie plate. Cover; set aside.

For filling, combine sugar, flour, spices and 1/4 teaspoon salt. Add fruit; toss. Transfer to pastry-lined pie plate. Drizzle with lime juice. Trim pastry. Roll remaining pastry into a 12-inch circle. Cut slits in pastry; place on filling. Trim to 1/2 inch beyond edge; fold under bottom pastry. Crimp edge. Combine egg white and 1 tablespoon water. Brush over pie. Sprinkle with 1 teaspoon coarse sugar. Cover edge with foil. Place pie on middle oven rack with a foil-lined baking sheet on rack below. Bake 25 minutes. Remove foil from pie; bake 25 minutes more or until filling is bubbly. Cool. Serve with vanilla ice cream, if desired.  Serves 8.