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For the double pie crust:
2 cups all-purpose flour
1 teaspoon salt
½ cup + ¼ cup chilled Crisco shortening
1 egg, chilled
6 Tablespoons ice cold water
1 Tablespoon granulated sugar, to sprinkle top
For pie filling:
2 cups cubed mangoes, fresh or frozen
2 cups cubed peaches, fresh, frozen or canned (drained)
½ cup granulated sugar
2 Tablespoons cornstarch
1 Tablespoon calamansi or lemon juice
To make the pie crust, combine the flour and salt in a large bowl. Add the shortening and mix into the flour with a pastry blender, or use knives in a crisscross, scissor-like motion. The flour should have a coarse consistency that looks like peas. Slowly mix in the chilled egg and blend well. Gradually add the cold water, a tablespoon at a time, while continuing to blend the pastry dough. Mix well until dough is smooth, solid and shiny I appearance. Shape the dough into 2 disks and wrap each one tightly with plastic wrap. Refrigerate for 1 hour or more.
Preheat the oven to 400 F. Grease a 9-inch pie plate with baking spray and set aside. On a flat, dry surface, lay out a sheet of wax paper and sprinkle with flour. Place one dough disk on the floured sheet and put another piece of wax paper on top. Roll out the dough with a rolling pin until it is large enough to fit the pie plate. Carefully drape the crust over the pie plate. Using a fork, prick the pie crust in 2 to 4 places around the plate. Bake this bottom crust at 400 F for 20 minutes until browned. Remove the crust from the oven and cool on the counter.
To prepare the pie filling: combine all the filling ingredients in a large bowl. Mix gently so that the fruits are not mashed. Spoon the mixture into the pre-baked pie crust and spread evenly.
Roll out the second dough dish between two lightly floured sheets of wax paper. When the dough is flat and smooth, crumble it using a fork and knife. Scatter the crumbled dough over the filling, and then sprinkle with granulated sugar. Place the pie plate on a large baking tray in case the pie bubbles over while baking.
Bake at 375 F for 45 to 50 minutes. Serve warm.
Elizabeth Ann Quirino, based in New Jersey is a journalist and author of the “How to Cook Philippine Desserts: Cakes and Snacks” Cookbook. She is a member of the International Association of Culinary Professionals and blogs about Filipino home cooking on her site AsianInAmericaMag.com.
More articles by Elizabeth Ann Quirino