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Apple Mango Pie 


Double Crust (1/2 for single)

  • 3 cups flour
  • 1 tbsp sugar
  • 1 tsp salt
  • 1/2 tsp nutmeg
  • 1 stick  butter
  • 1/2 cup vegetable shortening
  • 1/2 cup water


  • 8-10 Granny Smith Apples
  • 6 oz Dried Mango
  • 2/3 cup  Brown Sugar
  • 1 tsp Cinnamon
  • 1/2 tsp nutmeg
  • 2-3 tbsp corn starch
  • 1 tsp lemon zest
  • 1 Lemon juice

Temperature: 400 ° F


Crust In a food processor: flour, sugar, salt, nutmeg. Slice and add ¼ cup of butter and pulse in intervals until all is added. Do the same with your vegetable shortening. Add your water 1/3 at a time pulsing your food processor in between pours. Empty your dough into large bowl and knead. Bag your crust and refrigerate for an hour, ½ your dough for a double crust. Filling Grind your dried mangoes in a food processor. Mix all your dry ingredients (brown sugar, corn starch, nutmeg, cinnamon) together and zest your lemon. Peel, core, and slice your apples and place them in a large bowl. Add your dry ingredient mixture and your lemon zest. Mix together well, add your lemon juice and mix a bit more. Add your ground dried mango mix thoroughly. Allow to juice and prebake your oven to 400°F. Bake for an hour. Add and egg wash to brown. (Crumb: Flour, brown sugar, salt, ground pecan, butter, water, whole pecans. Grind in a food processor to a crumby consistency.)

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