Roll out the pie crust, then place it into the 22 cm pie pan.
1 pie crust
Tuck the overhanging dough under itself and crimp the pie edges if you like. And poke some holes on the bottom of the crust.
Bake the crust for 10 minutes at 190C, then allow to cool.
Make the crumble topping
In a mixing bowl, mix together flour, sugar, cinnamon, and salt.
⅔ cup granulated sugar, 1 cup plain flour, ¼ teaspoon salt, 1 teaspoon ground cinnamon
Rub the butter into the flour mixture until crumbs are formed; keep it in the fridge until needed.
½ cup butter
Prepare the Filling
In a mixing bowl, mix mangoes and peaches.
3 cups mangos, 3 cups peaches
In a saucepan, add sugar, cornstarch, nutmeg, cinnamon, lemon juice, salt and water over medium-high heat, cook until it thickens, turn off the heat.
¼ teaspoon nutmeg, 2 tablespoon corn starch, ¼ cup water, 1 tablespoon lemon juice, ⅓ cup brown sugar, ½ teaspoon ground cinnamon
Pour the mixture on top of the mangoes and peaches, stir to combine. Put the mixture in the fridge for 20-30 minutes until cold.
Preheat the oven to 176° C.
Pour the filling into the pie crust and then sprinkle the crumble mixture on top.
Bake the pie for 40-45 minutes. Allow to cool, then serve.
If you feel the filling is a bit too liquid like at any point in the process, don't be afraid to drain some water or juices out and save for another recipe. If you dump a really wet mixture into the pie crust, the bottom may become almost too wet to bake correctly.
If you're using a store-bought crust, it will bake faster than if it were homemade. Homemade crusts take a tad-bake longer to achieve the golden-brown look, so keep checking the oven at small intervals.
The edges of the crust will start to get more golden than the centre of the pie. To avoid the pastry's edges from burning and allow the centres to get nicely baked, you can tent the edges using some foil paper.
This recipe works well with literally any juicy enough fruit except something like apples. So go ahead; you can use it with raspberries, blueberries or pumpkin.
If you can't find mangoes or peaches where you live (because they are seasonal fruit), don't be afraid to use some frozen or canned fruit that you may encounter. Just ensure that the excess water is drained whilst using anything other than fresh fruit. As we've mentioned, excess water can make the base of the crust soggy and uncooked, and nobody likes that.