American Pie Council

Mango-berries and Cream Pie

Mango-berries and Cream Pie
For the Filling:
3 cups of mango (diced 1/2 inch)
1 1/2 cups of blueberries
3/4 cups granulated sugar
1/4 cups flour
A pinch of salt
1 teaspoon cinnamon
1 tablespoon lemon juice
8 oz cream cheese
1/4 cup powder sugar
In a medium sized bowl, gather the sugar, flour, salt, and cinnamon and combine. Next add your blueberries and cut mangoes then toss the dry ingredients with the fruit, add the lemon juice and mix again. In a separate mixing bowl, whip up the cream cheese and powder sugar until smooth.

For the Crust:
1 1/4 cup flour
1/4 teaspoon salt
1/2 cups cold butter
1/4 cup ice cold water
In a mixing bowl, combine dry ingredients. Next cut the butter into small 1/4 inch cubes: with your mixer on low, slowly add the butter. Let it mix until flour is a lightly coarse but still have butter chunks. Then slowly add your water, it is done when most of the flour is picked up. On a clean surface, dump the contents of your bowl, and knead until rest of the flour is picked up. Do not over knead.

For the brown sugar oat strussel:
1/2 cup granulated sugar
1/3 cup brown sugar
2/3 cup flour
3/4 teaspoon salt
1 1/2 teaspoon cinnamon
3/4 teaspoon ginger
1/4 teaspoon nutmeg
2/3 cup cold butter (6 oz)
3/4 cup of oats
In a mixing bowl, combine all ingredients, except the butter. Then cut the butter into 1/2 inch cubes. With the mixer on low, slowly add the butter. Let it mix until few butter chunks are there and the mixture is still loose, but is able to be balled up in your fist.

Assembling the pie:
Preheat oven to 400°F
Roll your dough out to fit a 9 in pie tin, plus an inch hanging from the sides. Place dough in the tin and roll up the extra dough so that it sits on the ring of the pie tin. With the ring you can pinch or crimp your pie. Then freeze the pie shell for 20 minutes.
Spread the cream cheese mixture on the bottom of the pie shell. Next add you fruit and spread the filling down flat. Then add your struessel on top, do not pat your struessel down, let it fall onto the pie evenly.
Bake your pie at 400°F for 20 minutes. Then reduce your temperature to 350°F and continue baking for 30-35 minutes. The strussel should be browned and the filling should bubble a little bit. Let it set on a cooling rack for 20 minutes before slicing.