American Pie Council

Raisin Mango Walnut

2 1/2 Cups all-purpose flour
2 Tbsp. Sugar
1/4 Cup chopped mango
16 Tbsp. (2 sticks) butter, cubed
1/8 Tsp. salt
1/4 Cup Crisco, (cubed)
6-8 Tbsp. ice water
Combine flour, sugar, mango, butter and salt; cut in butter until flour is blended to form pea-size chunks. Cut in shortening, use a pastry blender, until well blended. Add water, 1 Tbsp. at a time, to mixture. Lightly toss with fork until mixture begins to forms a ball. Form into 2 disks, wrap each in plastic wrap, and refrigerate for one hour. Roll out one crust and place into a 9-inch pie plate. Set aside while preparing filling.
2 Cups Raisins
2 ¼ Cups Water
1 Cup Dried Mango
1/3 Cup Brown Sugar
2 Tbsp. Tapioca Flour
1 Tsp. Grated Lemon Peel
½ Tsp. Cinnamon
¼ Tsp. Salt
1 Cup Chopped Walnuts
2 Tbsp. Grape Juice
1 Tbsp. Butter
1 egg, beaten with 1 Tsp. water
Sugar for sprinkling
1. Preheat oven to 425 degrees.
2. Combine raisins, mango and water in saucepan and bring to boil for 5 minutes.
3. Combine sugar, tapioca flour, cinnamon, and salt. Add to saucepan and combine. Remove from heat. Stir in grated lemon, grape juice and butter.
4. Pour into pastry lined pie pan.
5. Roll out second crust and cover top of pie. Trim excess and seal edges. Cut slits in top crust.
6. Brush the egg white on top of the top crust and sprinkle with sugar.
7. Bake at 425 degrees F for 30 minutes. Cool and serve