PEACH MANGO PIE

Today’s recipe is perfect for the season because it’s as bright as the sun and as sweet as summer, Peach Mango Pie. I was thinking a lot about baking another pie but I didn’t quite know what kind to bake. I wanted to be true to myself. Then, I thought, why not re-create a Filipino favorite? For those of you who don’t know, there’s a Filipino fast food restaurant called Jollibee that serves Peach Mango Pie in a hot pocket form. It tastes so good but I’m not sure about how healthy and nutritious it is. So, here’s when I did my own little research and made a healthier and a vegan version of the Peach Mango Pie. 


PEACH MANGO PIE (moderate) 10 servings

Ingredients

Crust

2 2/3 cups whole wheat flour 
8 oz. (2 sticks) vegan butter
3 oz. cold water
3 oz. vodka
2 tablespoons agave
1/2 teaspoon salt

Filling
3 mangoes
3-4 peaches
1/2 cup agave
1 lime
1 teaspoon mild curry powder 
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt

Baking Equipment

* a food processor fitted with a metal blade
* a colander/strainer
* a 9” pie plate
* plastic wrap
* a rolling pin

 Directions

1. Take butter out of the fridge and cut it into fairly large pieces. Add the flour, sugar, and salt to the work bowl of your food processor, and add half of the chunks of butter. Pulse the food processor in one-second pulses, about 10-12 times, until the butter is cut into very small pieces in the flour and the mix looks like coarse sand. Add the remaining chunks of butter, and give another 5 pulses. This will leave some large chunks of butter, about the size of a pea. Dump the flour and butter mix into a mixing bowl.

2. Combine the cold water and vodka. Sprinkle a few tablespoons over the flour mixture, stir it in gently with the wooden spoon, and repeat the sprinkle-stir cycle until all the liquid is added and the dough holds its shape when you squeeze a bit of it in your hand.

3. Form the dough loosely into 2 discs, wrap it tightly in plastic wrap, and put it in the refrigerator for about an hour, to let the flour absorb all of the water. 

4. Peel and slice mangoes and peaches. In a mixing bowl, combine the fruits, lime juice, salt, and brown sugar and toss to combine. Transfer the fruit mixture to a colander, and put the colander over the mixing bowl to catch the juice that will run off. Let it sit for 20 minutes. 

5. After sitting for 20 minutes, a good amount of liquid will have run off of the peaches. Transfer the liquid to a medium saucepan, place over medium-high heat, and simmer until reduced by half and thickened. Add the curry powder, cinnamon, and ginger, and the thickened juices and set the mixture aside while you prepare the crust.

6. After the hour is up, get one of your discs of dough and place it on the floured work surface, and sprinkle still more flour on top of it. Use the rolling pin to roll the dough out to a large circle. Use your fingers to gently press the crust down into the corners of the pan. Once again, if the crust should tear, just use a little water as glue to press the tear back together again.

7.Stir the peach-mango-spice mixture well, to get the spices combined thoroughly with the fruit, and pour it into the crust. Use your hands to press the fruit down and make any air pockets in the filling as small as you can. Then, preheat oven to 375°F. 

8. Remove the second disc of dough from the refrigerator and roll it out as you did the first one. Cut the dough into 1/2” strips with a sharp knife. Start weaving the lattice by laying one strip across the pie, just off-center. Lay a second strip, also just off-center and perpendicular to the first strip. Lay a third strip parallel to the first, leaving a small gap. 

9. To crimp the crust, you can either use the tines of a fork, pressed in to the folded lip slightly all the way around the pie. Repeat all the way around the pie.

10. Bake for 60 minutes or until the crust is golden and the filling is bubbling. Remove from the oven, and allow to cool at least an hour before serving, so the filling can set up a bit.

12. Serve with Vanilla ice cream on the side. Enjoy!

Happy Healthy Tip of the week:

Challenge yourself for continuous growth and happiness.


It’s through challenging ourselves that we grow and feel fulfilled. We change as a result of stretching our capabilities beyond our comfort zone. So, challenge yourself today emotionally by not stressing out on usually stressful situations. Challenge yourself mentally by creating something new - bake a pie or solve a jigsaw puzzle. Challenge yourself physically by joining a bootcamp. Only good things will come out of it. Just do it!