Last Night's Pizza Pie and Apple Mango Pie

I made pizza once again for dinner. This time with the company of the "Hand Mixer" and a rolling pin. =]. This made life quite a bit more easier when in comparison from before. Half of the pizza is Pepperoni, Mushrooms, and Black Olives. The other half is Mushroom, Black Olives, Red Onion and Yellow Mild Peppers. One note Kroger Brand Mozzarella Cheese is not the best for pizza. For the recipe for pizza pie click here -----> http://anamateursattempt.blogspot.com/2011/02/its-pizza-pie.html

First step to making anything; read the directions. I searched the internet for an hour looking for a recipe that combined apples and mangos. The combine the two in candy why could I not in a pie? To tell you the truth, it is good. But, my not thinking everything through mind, I only had one apple and one mango. YES one apple and one mango. That is why it is soo flat. But alas, it is my first pie. Please give it a little respect. 

Pie Crust

2 1/2 Cups of all- purpose Flour, plus extra for rolling

1 Cup or 2 sticks of unsalted Butter

1 teaspoon Sugar

1 teaspoon Salt

6-8 Tablespoons of Ice Water

1.       Cut the sticks of butter into 1/2-inch cubes and place in the freezer for 15 minutes to an hour (the longer the better) so that they become thoroughly chilled.

2.      Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again.

3.      Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

4.      Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

5.      Add filling to the pie.

6.      Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.

Recipe from:Perfect Pie Crust Recipes

Apple Mango Pie

Single Crust,

Pecan Crumb Crust,(I didnt use)

3 Mangos,

7-10 Granny Smith Apples,

1/2 cup brown sugar,

2-3 tbsp corn starch

1 tsp cinnamon,

1/2 tsp nutmeg,

1 tsp lemon zest,

Juice of 1 lemon. 

1. Cut up the mangos and Apples. How to Cut a Mango 
2. Grab a large bowl and mix your apple slices and mango pieces together.Grab the rest of your ingredients: 1/2 cup of brown sugar, 1 tsp cinnamon, 1/2 tsp nutmeg, 2-3 tbsp cornstarch, 1 tsp lemon zest, the juice of 1 lemon.
3. Mix all your dry ingredients together and then mix it in with your fruit. Add your lemon juice and mix thoroughly. Allow to juice for up to half an hour, and while it's juicing, prepare your crumb crust.(Which I did not use) Preheat your oven to 400°F.
4. Grab your crust and your fruit mix.
5. Place your fruit mixture in your crust and grab your crumb mixture you prepared earlier.
6. Crumble your crumbs over your pie. If you feel your pie filling is too liquidy add more crumbs to soak it up. Place in your oven. Ideally you'd do this half way through your bake time.

I found this recipe at PieADay.com.