2 1/2 cups unbleached all purpose flour
3 tablespoons confectioners' sugar
1 teaspoon salt
1 teaspoon grated lemon zest
1/2 cup unsalted butter, cold and cut into small pieces
1/2 cup vegetable shortening, chilled and cut into small pieces
1/3-1/2 cup ice cold water
1 tablespoon unbleached flour
5 cups mangoes, peeled and cut into 1/2 to 3/4 inch pieces (4-5 large)
1/2 cup sugar
1 tablespoon almond extract
2 teaspoons cinnamon
2 tablespoons flour (or more depending on how wet mixture is)
1 teaspoon lemon zest
2 teaspoons lemon juice or lime juice
1 egg, beaten with
2 tablespoons water
whipped cream or ice cream, for serving
1.Preheat oven to 180 degrees. Prepare pie crust by mixing together flour, confectioners sugar, salt and lemon zest. Cut butter and shortening into flour mixture to form coarse crumbs. Sprinkle ice water over and toss until mixture starts to come together.
2.Gather it up and press to form ball. Divide into 2 parts, form disks and wrap each in plastic. Refrigerate at least 30 minutes. Roll out half of dough and fit into a 9 inch deep dish pie pan. Trim edges. Bake bottom crust until light golden brown.
3.Prepare filling by combining mango pieces, granulated sugar, almond extract, cinnamon. flour, zest and juice. Mixture should be moist but not wet. Pour into prebaked crust. Roll out remaining half of dough and fit over pie. Crimp edges and brush top of pie with egg and water wash. Cut vents in top and bake 45-50 minutes until crust is golden and filling is tender and bubbly.
* serve warm with whipped cream or ice cream.