Apple, Mango and Papaya Pie
6 servings
60 minutes
This aromatic pie with apples, mangoes, and papayas is a true triumph of flavor and texture. The roots of this recipe trace back to American cuisine, where fruit pies are an enduring classic. The vibrant combination of sweet, juicy apples, exotic mangoes, and sunny papayas creates a wonderful harmony. The crumbly pastry dough perfectly complements the fruity filling, revealing its natural sweetness and subtle spicy notes of cinnamon and vanilla. This pie is ideal for a cozy family tea time or festive dinner when something special is desired. It is served fully cooled to achieve perfect density in textures and rich flavor. The sweet aroma of this dessert fills the kitchen with warmth and anticipation for the joyful moment—the first bite.
1
First, we make the dough, which is similar to shortcrust. We cut the butter into cubes and let it sit for a bit (10 minutes).
- Butter: 100 g
2
Carefully add the flour and rub it with the butter — you should get flour-butter balls.
- Wheat flour: 200 g
3
Now we make a well in the middle and add an egg and powdered sugar (you can also add a bit of cinnamon) and start mixing. When the dough becomes sticky, add a little water and knead. It should form a non-sticky ball.
- Chicken egg (large): 1 piece
- Powdered sugar: 20 g
- Ground cinnamon: 1 teaspoon
- Water: 20 ml
4
We put it in a bag and send it to the refrigerator for 30-40 minutes.
5
Now for the most delicious part - the filling. We peel the apples and cut them into cubes, mixing them with the other fruits or raisins (it's better to soak the raisins beforehand).
- Apple: 300 g
- Canned Mango: 100 g
- Papaya: 100 g
6
We put everything in a saucepan or pot, sprinkle with sugar and cinnamon, and add a little water, about 100 ml, and start cooking. We cook for about 5 minutes until the aroma fills the kitchen. A little secret — if the filling is too liquid, just add 1 tablespoon of flour and mix quickly to avoid lumps (that's my secret).
- Brown sugar: 100 g
- Ground cinnamon: 1 teaspoon
- Water: 20 ml
- Wheat flour: 200 g
7
Let the filling cool down a bit.
8
We prepare the mold by greasing it with oil.
- Butter: 100 g
9
Take the dough out of the fridge and roll it out to a thickness of 1–1.5 cm, fully lining the mold, including the edges. Leave a little dough for the top! The top should be thin, about 0.5 cm.
10
Place our form with the bottom dough in a preheated oven at 180 degrees (it needs to be baked a little). By the way, to prevent the dough from rising, it can be pricked with a fork in several places.
11
Our bottom layer will bake for about 10 minutes.
12
We take it out, fill it with stuffing, then close the top and pinch the edges slightly.
13
Put it in the oven for another 10-15 minutes. The pie is ready if the top is light brown (don't miss the moment, or it will dry out!).
14
Take out, sprinkle with powdered sugar and wait.... Serve completely cooled!
- Powdered sugar: 20 g