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Mango Cinnamon Peach Pie

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Half peaches and half mangoes, or all peaches and a little bit of mango — it really doesn’t matter in this pie that makes use of fruit ripe and readily available now.

Quarry Market Peaches 2014 croppedMango Cinnamon Peach Pie

1 cup sugar (or a little less, to taste)
1/2 teaspoon cinnamon
1/8 teaspoon salt
3-4 tablespoons flour, depending upon how juicy the fruit is
5 cups peeled, sliced peaches OR a combination sliced fresh peaches and mangoes
1 tablespoon fresh lemon juice
Pinch or two of lemon zest
1/4 teaspoon almond extract
2 tablespoons butter, cut into little chunks
2 9-inch pie crusts

Preheat oven to 450 degrees. Mix well together the sugar, cinnamon, salt and flour. In another bowl, mix together the peaches and mangoes, lemon juice and zest, almond extract and butter. Pour the dry ingredients over the peach mixture and gently stir together until fruit is well coated with sugar and flour mixture.

Put one of the pie crusts into a 9-inch pie pan. Pour in the fruit. Top with the other crust. Crimp the crust and slice small cuts into the top for steam to escape. Put pie in the oven for 10 minutes, the turn down the heat to 350 degrees. Bake until the pie is done, from 3/4 to 1 hour. Cool slightly before serving.

Makes 1 (9-inch) pie.

Adapted from basic pie recipe in “Joy of Cooking” by Irma S. Rombauer (1943 edition)

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