Mango Pie, People!

Please excuse my blurry photo!  I am not even a "good" photographer and I have a crappy camera, nevertheless...I attempt to show you the most fantastic tasting pie on the planet!  It's my first Mango Pie.  Oh so good! If you've never had it, you HAVE to make this!  Anyway, I had a few mangoes from my Bountiful Basket (which I love, by the way). They were getting very ripe and I didn't want to make fruit roll ups, which is what I usually do with mangoes. So I made a pie and I can't stop raving about it!  I think I ate three pieces.  Not all at once (ahem!) but over three days!  So here is my modified version of a Food Network recipe for Mango Pie (the best on the planet):

For Crust:

2 1/2 C. all purpose flour
3 Tbs. powdered sugar
1 tsp. salt
1 tsp. lemon zest (I added way more and it was awesome)
1 stick butter, chilled
1/2 C. shortening
1/3 to 1/2 C. ice water (no ice though, please)

Directions for Crust:
Prepare pie crust by mixing together flour, sugar, salt and lemon zest. Cut butter and shortening into small chunks and add to the dry ingredients.  Mix with a pastry blender until mixture holds together (pea size bits). Sprinkle ice water over mixture and cut in until it holds together in a ball. Gather it up, pressing together and divide into two even parts. Wrap in plastic and chill for 30 minutes.  (This step is essential because the dough is very soft and when chilled is much easier to work with!) After chilled, roll out each piece between two pieces of wax paper carefully placing one in bottom of  9-inch deep-dish pie pan.(just turn into pan and carefully remove wax paper) Place the other crust in fridge until ready to use.

For Filling:
5 C (4 or 5 large) mangoes peeled and cut into bite size chunks or 1/2 in.slices
1/2 C. granulated sugar
1 Tbs. almond extract
1/2 - 1 tsp. cinnamon
2 Tbs. flour
1 tsp. lemon zest
2 tsp lemon juice
1 egg beaten added to 2 Tbs. water (egg wash for crust)
Whipped cream or ice cream, for garnish

Directions:
Mix together mango chunks, sugar, extract, spices, flour, zest and lemon juice and pour into crust. Mixture should be moist but not wet. Cover pie filling with second crust, crimping edges. Brush with egg and water wash. Cut vents in top and bake pie 45 to 50 minutes until crust is golden. (350 degrees)

Serve warm with Vanilla Bean ice cream or whipped cream.  Delish!

(just ignore my messy table in the background!)