Hello, hungry ones.
The first online request we had (see About Ella comments section) is a pie. This is it. Sorry it took a bit some time to post. I actually made it for Easter – it’s perfect! Light and tangy, and well, cool. Perfect for spring-summer, and it’s easy to make too! (Thanks to Sam Oh!)
What you need:
For the crust:
- 2½ C all-purpose flour + a lot more for dusting
- 1 T sugar
- 1 t salt
- 1 cup butter or margarine, really cold (put in the fridge overnight!)
- ¾ cup cold water
For the filling:
- 4 pcs (canned) peaches + about 2 T of the syrup
- 2 large ripe mangoes
- 3 T sugar
- 3 T flour
What to do:
1. It’s important that the butter won’t melt so, leave it in the fridge first until you need it. Whisk the flour, sugar, and salt in a big bowl (or in the food processor). Cut the butter into small cubes and add it to your bowl.
2. When the butter is ready, it can be added to the bowl. Using a fork, break up the butter into smaller pieces. Use a pastry cutter if you have one, but really, fork and pastry cutter. Man. Same shiz, different price.
3. Add a bit of your cold water into the bowl and mix with a spatula until you see the beginnings of a dough coming together. Start with half a cup, and if it’s not being doughy, add your water bit by bit.
4. You’re done if the texture is not clumpy and gooey (if you put too much water, add flour; too dry, add a bit of water). Now, get that rolling pin as you divide your dough to two mounds. Wrap it in cling wrap and put in the fridge for an hour.
MEANWHILE WHILE WAITING FOR THE HOUR TO FINISH, make your filling.
1. Slice the mangoes and peaches into cubes and put them together in a bowl.
2. Add syrup and sugar. Actually, you can skip the sugar altogether and just depend on the syrup. It depends on your taste, and with that said, taste your filling. It should be a tad sweet as it’ll balance out the crust. And just cause I had a lonely looking Philippine orange on the table, I squeezed its juice in the filling mixture. If you have something tarty, pour it in! Or squeeze it, whatever. Lemon will work, I’m sure.
3. Add that flour to make the mixture thick. It would make your mixture cloudy now but it will cook in the oven.
AND GOING BACK TO THE CRUSTS
1. Preheat your oven to 190 C/375 F. Have your pie dish near. Flour your rolling surface liberally.
2. Take out your rested pie crusts (mounds as of this point). One at a time, roll it out to form a circle. Place in the pie plat and flatten it. Let extra dough hang on the sides for now, don’t worry.
3. Flatten the other disc as well. I wanted a lattice top pie so I cut the dough into 1 inch strips. I just put the filling in and latticed it like this. If you do not like to do lattice top crusts, just place the rolled out dough on top, poke holes using a fork and seal the sides.
4. Cut off excess dough from the sides and rub extra butter on the crusts. Bake in the oven for 45 minutes, and let cool for about 20 minutes.
5. If you’re feeling fancy, grab that ice cream from the freezer and serve a la mode. I used cheese ice cream (a bit salty, mmmm) but mom prefers vanilla. Your pick! Bottom line: Enjoy!
- Vintage Peach Pie (instructables.com)
- Pie Basics Part 1: From Dough to Crust (applepiefromscratchblog.wordpress.com)
- Peaches and Cream Pie (kanzensakura.com)