Step 1

Heat the oven to 425 degrees F.

Step 3

In a small bowl, combine the sugar, flour, and salt. Stir with a fork to mix them together well.

Step 5

Place the six cups of mango chunks in a large bowl, and pour the flour-sugar mixture over them. Use two wooden spoons or your hands to toss together well.

Step 7

Place a sheet of piecrust in a deep-dish pie pan. Scrape the mangoes and all their juices into the prepared piecrust. Add the cold butter bits to the fruit, distributing them all over the top of the mangoes. Sprinkle lemon juice over the fruit.

Step 9

Place second piece of pastry over the fruit and gently fit it in around the edges. Press the top and bottom crusts together well. Trim the pressed piecrust down to about 1 inch above the fruit. Press this edge in toward the crust and crimp it nicely, or press it down with the tines of a fork to seal it handsomely.

Step 11

Place the pie on a baking sheet lined with parchment or foil to catch any spills. Set the baking sheet in the middle of the oven and bake for 15 minutes at 425 degrees F.

Step 13

Reduce heat to 350 degrees F and bake for 30 minutes more. Remove pie and cover with foil or a sheet of parchment to protect it from browning too much. Bake for another 15 minutes, or until nicely browned on top and done on the bottom, with bubbling juices visible on the top of the pie.

Step 15

Remove and cool to room temperature. Serve as is, or with ice cream or whipped cream.

Step 17

Makes 1 deep-dish 9-inch pie.