Baked Mango Peach Buckle Pie
A simple pie recipe that adds flavor and style to your outdoor cooking. Mango Peach Buckle is easy to bake and make a great presentation for your friends and family. Recipe adapted from the famous Dutch oven cook Johnny Nix's!
Ingredients
| For dry ingredients | ||
| All purpose flour | 2 Tablespoon | |
| Sugar | 1 Cup (16 tbs) | |
| Cinnamon | 1/2 Teaspoon | |
| Ground ginger | 1/4 Teaspoon | |
| Allspice | 1/8 Teaspoon | |
| Other ingredients | ||
| Lard | 1 Teaspoon (For greasing) | |
| Peaches | 16 Ounce (Fresh / Frozen, thawed) | |
| Mangoes | 16 Ounce (Fresh / Frozen, thawed) | |
| Egg white | 1 | |
| Brandy | 2 Tablespoon | |
| Lime | 2 | |
| Pie crusts | 2 (Ready Made) |
Directions
GETTING READY
1. Set up the charcoal kettle for indirect heat by layering hot charcoal at the periphery. Maintain temperature at 350 F.
2. Grease the cast iron pan with crisco lard.
MAKING
3. Mix together the dry ingredients like all purpose flour, sugar, ginger, cinnamon and allspice.
4. Pour the dry ingredients over mangoes and peaches and toss it such that the dry ingredients coat the fruits well.
5. Layer the skillet with the pie crust such that there is enough overhangs (as seen in video).
6. Put the fruits over the pie crust, bring the overhangs and fold it in (as seen in video).
7. Pour the lemon juice and brandy over the exposed fruits.
8. Brush the pie crust with egg whites.
9. Bake the pie in the oven for about 45 minutes to 1 hour.
SERVING
10. Slice it into pieces and serve.
Recipe Summary
Nutrition Facts
Serving size
Calories 586Calories from Fat 178
% Daily Value*
Total Fat 20 g30.8%
Saturated Fat 7 g35%
Trans Fat 0 g
Cholesterol
Sodium 327 mg13.63%
Total Carbohydrates 98 g32.7%
Dietary Fiber 4 g16%
Sugars 51 g
Protein 5 g10%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
