Peach Mango Pie Recipe

Place the alcohol in a measuring cup and add the cold water. Place it in the freezer while you prepare the other ingredients.
1 Tbsp whiskey or vodka any spirit works, you can't taste it, 60 mL ice cold water
Place the flour in the bowl of the food processor. Place the whole bowl in the freezer while you cube the butter.
300 grams all-purpose flour spooned and leveled
Add the cubed butter to the flour in the freezer, for 5-10 minutes.
113 grams salted butter cold
Remove the the bowl from the freezer, place it on the food processor and pulse until pea seize chunks form.
While the food processor is on, stream in the water mixture just until it starts to come together. You want the dough to be kinda crumbly but stick together when you press on it.
Remove the dough from the food processor, press it together so it all sticks together. Wrap it in plastic wrap and refrigerate it for an hour.
Once it's chilled, roll out the dough to 1/8-1/4" thick (you may need to let it rest at room temperature for 5-10 minutes) and place it on the bottom of your pie dish (a normal deep one, not a shallow small pan). Bring the pie crust all the way to the top edge.
Freeze the pie crust for 15-30 minutes, until it's firm. Meanwhile preheat the oven to 425F (218C) conventional - no fan.
Place a crinkled sheet of parchment on top of the pie crust and fill with pie weights (or dry beans or dry rice) and bake for about 20 minutes until it starts to get some color.
Remove from the oven and allow to cool.

In a large bowl combine sliced peaches and mangos with half of the brown sugar and let it macerate for about an hour.
1 1/2 lb fresh peaches 5-6 peaches, pitted and thinly sliced, 1 lb fresh sliced mangos 2 large mangos, 200 grams dark brown sugar (split in half) lightly packed
The juice will collect at the bottom of the bowl, strain it and discard the liquid (I use it for homemade snow cone syrup or ice cream or cake soaks). I do this twice, once at half an hour and then at one hour.
Before assembling the pie, toss the fruits with the rest of the sugar, vanilla, cinnamon and cornstarch until they're evenly coated.
2 tsp vanilla bean paste, 1/2 tsp cinnamon, 42 grams cornstarch spooned and leveled*

In a medium bowl, combine the melted butter with the flour, brown sugar and cinnamon.
113 grams salted butter browned and melted, 210 grams all-purpose flour spooned and leveled, 100 grams dark brown sugar lightly packed, 1 tsp cinnamon
Use a fork to stir it together until it forms pea size chunks.

Preheat the oven to 350F (177C) conventional (no fan). Place the pie dish on top of a metal cookie sheet.
Dust the bottom of the pie crust with 1-2 tsp of cornstarch.
Spoon the peach mango filling over the par-baked pie crust, leaving as much of the juice behind.
Beat an egg with a fork until the yolk is well combined with the egg white. Brush the edge pie crust with the egg wash.
1 large egg for egg wash
Bake the pie for about 45-60 minutes. The crust should be a dark golden brown and the filling should bubble around the edge - like thick slow bubbles. If at any point the crust is getting too dark, wrap the edges in aluminum foil to prevent burning.
Allow to cool for a few hours. I like to slice it when it's at room temperature or slightly chilled, so it doesn't leak as much. Top with a scoop of ice cream and enjoy!
ice cream for topping