Peach Mango Pie

Crust
2c. APF
2T. sugar
3/4c. butter
2egg yolk
1/4c. cold water
Filling
1 cup peach fresh or canned, cut into cubes
1 cup ripe mango cut into cubes
2 tbsp peach syrup or plain water
3 tbsp white sugar
2 tsp cornstarch diluted in 1 tbsp water
1 tsp cinnamon powder
pinch of salt
INSTRUCTIONS
1. To make the filling, heat a pan over medium heat. Combine the peach, mango, syrup, and sugar. Cook for 2 minutes until the sugar is
dissolved. Add the salt and cinnamon. Pour the cornstarch mixture, stir and cook until the sauce thickens. Set aside and allow it to cool.
2. In a large bowl, whisk the flour and sugar. Add the cold butter and mix until it resembles a pebble-like or sand texture.
3. Add egg yolk then gradually add the cold water. Mix until a dough forms. Transfer into a clean flat surface, lightly floured, and knead manually
for 5 minutes or until smooth. Wrap in a plastic wrap and put inside the refrigerator for at least an hour or overnight.
 4. Divide the dough into two and flatten using a rolling pin. Please note that the dough should not be too thin when flattened. Cut the edges to
make one large square, then divide it into four parts.
5. Brush an egg wash to the pastry, then scoop about 2-3 tablespoonful of the filling and place it in the middle. Fold the pastry over the filling and
using a fork, push down the edges to seal.
6. Heat a wide pan over medium heat, add the cooking oil. Once the oil is hot enough, deep-fry the pie for 2-3 minutes on each side until golden
brown. Remove from the pan and drain excess oil. Allow it to cool for about 10 minutes before serving.

Egg Pie
Crust
2c. APF
2T. sugar
3/4c. butter
2egg yolk
1/4c. cold water
Fillings
6pcs. Whole egg
6pcs. Egg yolk
2 cans. Condense milk
2cups. Evaporated milk
2 T. Vanilla Extract
3pcs. Egg whites
INSTRUCTIONS
1. Preheat oven to 350degree F.
2. In mixing bowl, combine whole egg, egg yolk, condense milk, evaporated milk, and vanilla, mix using wire whisk until well combined.
3. Using stand mixer, beat the egg whites until it becomes bubbly. Pour into the egg batter mixture. Mix it. Then using strainer, filter the mixture
so that it become smooth. Set aside.
4. In a large bowl, whisk the flour and sugar. Add the cold butter and mix until it resembles a pebble-like or sand texture.
5. Add egg yolk then gradually add the cold water. Mix until a dough forms. Transfer into a clean flat surface, lightly floured, and knead manually
for 5 minutes or until smooth. Wrap in a plastic wrap and put inside the refrigerator for at least an hour or overnight.
6. Divide the dough into two and flatten using a rolling pin. Please note that the dough should not be too thin when flattened.
7. Roll the dough into the rolling pin and transfer it into the pie plate. Flute the sides of the dough and prick it.
8. Add the egg pie mixture into the prepared pan and brush an egg wash the sides of the dough.
9. Bake it to 45 – 50 minutes.
10. Cool first before transferring into the plate and cut into desired shape.