Friday, July 16, 2010

Friday is PIE DAY!

This week I was really in the mood for a summer-y berry filled pie. I popped into the grocery store and checked out what looked good for fruit. Organic raspberries and blackberries were both available at a reasonable price, so I picked up a few cartons. I could have stopped there, but I wanted to mix it up a little bit and experiement with a new combination. A mango had already made it's way into my cart. and raspberry? Yup. So, in went a couple more.
It certainly makes for a stunning color combo!
Mango Berrry Pie

9' double pie crust
1 1/2 cups raspberries
1/2 cup blackberries
3 mangos, peeled, sliced and cut into chunks (about 1 cup total)
1 cup sugar
1/3 cup flour
2 T lemon juice
2 T butter

-prepare bottom crust and fit into pan
-mix berries and mango together in bowl
-add sugar, flour and lemon juice
-stir gently until fruit is coated and all is combined
-spoon into pie crust
-dot top with pieces of butter
-top with crust, seal edges and vent
-bake at 400 degrees for 45-50 minutes, until crust is browned and filling is bubbly

The resulting pie was heavy on raspberry flavor, with a nice bite of mango from time to time. Very fruity and summery fresh and sweet. Next time I make this pie, I think I will add a bunch of orange zest to zing it up a little bit. Feel free to experiment with your own touches, and report back!


  1. This was one of my favorites so far - and I don't even really like mango. So bright and tangy and so much raspberry goodness. Yum!!!

  2. Wait-you don't like mango?
    Hum...glad it passed muster here:)