Step 1

Prepare my Vodka Butter Pie Dough or your own homemade recipe. Refrigerate the dough ball for 1 to 2 hours or overnight. If you are using store-bought move onto the next step.

Step 2

To a small bowl add the flour, brown sugar, cinnamon, and salt, mix together until well combined.

Step 3

Add the room temperature, unsalted butter to the bowl and rub together with your hands until large crumbs are formed. TIP: Don't settle for a sandy texture, it takes a few minutes of rubbing to get the extra large crumbs.

Step 4

Cover the bowl with saran wrap and freeze until ready to top pie.

Step 5

Place the chilled, yet pliable pie dough ball on a lightly floured surface. Roll it out to an even thickness and so it will fit in a 9 inch pie plate with a 1 inch overhang. Skip if you are using store bought pie dough.

Step 6

Place the rolled out dough into the 9 inch pie plate.

Step 7

Tuck the overhanging dough under itself and crimp as desired.

Step 8

With a fork poke holes on the bottom of the pie dough. Refrigerate for 1 to 2 hours (or overnight).

Step 9

In a bowl combine the peaches, mangos, sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Place in the refrigerator to macerate for 30 minutes.

Step 10

Strain the filling so the juices go into a saucepan. Set the fruit aside.

Step 11

Heat the fruit juices over medium-high heat until it thickens and becomes a jelly consistency. Remove from heat. TIP: Closely watch the fruit juices and continually stir or the filling can burn or over thicken. It takes about 10 minutes.

Step 12

Add the jelly to your fruit filling and stir to combine. Refrigerate for 30 minutes or until the filling is cooled to room temperature.

Step 13

Brush the egg wash on the bottom and sides of the pie dough.

Step 14

Pour the cooled peach mango filling into the pie dough.

Step 15

Top the filling with the frozen crumble topping and lightly pat it down.

Step 16

Freeze your constructed pie for 30 minutes. Preheat oven to 400 °F and center the oven rack.TIP: Place another oven rack below the centered one and place a piece of aluminum foil on it to catch any juices that may bubble out and spill.

Step 17

Bake the pie at 400 °F for 30 minutes. Then drop the heat to 350 °F and bake for another 45 to 75 minutes until the crust is golden brown and the filling bubbling.TIP: If the crust and topping is getting too brown, cover loosely with tin foil.

Step 18

Transfer the baked pie to a cooling rack and allow it to cool to room temperature.

Step 19

Cut the Peach Mango Pie into 8 equal slices and serve with whipped cream or vanilla ice cream.