Mango – blueberry pie

I love pies, specially fruit ones. And since there is an abundance of fruit at the moment, I decided to prepare simple, yet delicious pie with a combination of sweet and juicy mangoes and blueberries.


Ingredients for the dough (for the pie dish  with a diameter of about 20cm):

• 2 eggs
• 130 g of finely ground coconut flour
• 50 g ground walnuts (or any other nuts)
• 40 g butterDSC_0112
• 50 g Greek yogurt
• 1 teaspoon vanilla essence
• pinch of salt


Ingredients for the filling:
• 2 medium mangoes
• 150 g of fresh blueberries
• 1 teaspoon cinnamon

With a hand mixer, first mix the eggs with a teaspoon of vanilla essence for 2-3 minutes so it becomes airy. In a food processor grind ground nuts in a fine flour and add other dry ingredients. Mix again. Finally, add the butter you melted over the steam, Greek yoghurt and eggs. Stir until all ingredients are well combined. Then, form a ball of dough and wrapp it in plastic foil for food and put in the refrigerator for at least one hour.

Then roll 2/3 of dough out into a circle between two layers of plastic foil for food, about 3-4milimeters thick. This will allow us to batter will not stick. Grease your baking dish with a bit of butter and carefully place in the dough. If necessary, align the edges with the baking dish and “stab” the bottom with a fork. Bake in preheated oven at 160 degrees Celsius for 10 minutes.

Then prepare the filling. Cut mangoes into small pieces and drain excess water. Add the blueberries and cinnamon and mix. Spread the fruit mixture over the cooled down baked crust. The remaining 1/3 of the dough roll out between two layers of foil in the form of a circle. Carefully, transfer it over the pie and cover the fruit filling. Brush with beaten egg and bake for 30-35 minutes at 160 degrees Celsius. Serve with Greek yoghurt and fresh fruit. And a tip – pie is the best the next day! Leave it in refrigerator so it sets well.


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