Mango Crumble Pie

Following this youtube vid

For the pie crust, see: pie crust

Assuming you already have the pie crust ready to go, these are the steps.

1. blind-bake the crust

• preheat oven to 400°F (205°C).
• roll out ONE disk to ~12” and fit it into a 9” pie plate.
• trim edges, tuck under, crimp if you want.
• freeze the lined pie plate for 10 minutes (prevents shrinking).
• line with parchment + fill with pie weights/beans.
• bake 15 minutes.
• remove weights + parchment.
• bake 5 more minutes until the bottom looks matte, not doughy.
• set aside. lower oven to 375°F (190°C).

2. make the mango filling in a bowl, mix:

• 4 cups (600–700g) mango chunks
• 80g sugar
• 1 tbsp lemon or lime juice
• 2 tbsp cornstarch
• little bit of vanilla
• pinch of salt

toss until everything is evenly coated. (if mango is very juicy: add +1 tsp cornstarch.)

3. make the crumble topping mix in a bowl:

• 100g flour
• 80g oats (or +40g flour if no oats)
• 100g brown sugar
• little bit of cinnamon
• ½ tsp salt
• 115g cold diced butter

rub together with fingers until you have clumps and sandy bits. don’t overmix — you want texture.

4. assemble

• pour mango filling into the blind-baked crust.
• scatter crumble evenly over the top — don’t press it down hard; just let it mound naturally.

5. bake

• bake at 375°F (190°C) for 40–50 minutes
• crumble should be deep golden
• filling should be bubbling around the edges

if the top browns too fast, tent loosely with foil

6. cool

this is important:

• cool at least 2 hours
• for a cleaner slice: cool → chill 1 hour → slice → let come back to room temp