Adapted from an old cookbook of my grandmother Dottie’s. Amazing with summer in-season peaches or mango if you’re looking for something more tropical!
Serves 2-8… depending on how much pie you want to eat.
5 peaches or 1 large mango; peeled, pitted and sliced
1 pie shell, unbaked - homemade if you live in a boat.. if you’re buying I recommend Trader Joe’s- it has the best buttery crust
1 cup granulated sugar
1/3 cup all purpose flour
1/4 teaspoon salt
1/2 cup butter, melted (1 stick)- okay to use a little less if you’re feeling guilty, just add a splash of milk to the filling to get the right consistency. Can also use coconut oil.
Shredded coconut (optional)- I add a handful to the mix and sprinkle a bit on top when making with mango for a more tropical flavor.
What to do:
Preheat oven to 425
Place peach or mango slices, pit side up, in pastry shell
Mix together remaining ingredients in medium size bowl and pour over fruit.
Bake at 425 for 10 minutes; reduce heat to 375 and continue baking for 40-50 minutes.
Let cool. Delicious with vanilla ice cream and great leftovers refrigerated for breakfast!