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Duquesne Club's Mango-Berry Pie

2 ready-to-use-pie crusts
2 mangoes
1 1/2 cups blueberries
1 1/2 cups raspberries
3/4 cup sugar
3 tablespoons plus 1 teaspoon cornstarch
1 teaspoon lemon juice
2 tablespoons butter

Peel and cut mangoes into 1/2-inch cubes. Combine with berries in a bowl.

In a separate bowl, mix together sugar and cornstarch. Sprinkle 2 tablespoons of the sugar mixture on the bottom of a pie shell.

Stir the remainder into the fruit and place the mixture in an unbaked pie shell.

Sprinkle the fruit with lemon juice and dot with butter. Cover the top of the pie with the second crust, and cut to vent.

Brush with egg wash and sprinkle with granulated sugar.

Bake at 400 degrees until juices are bubbly and clear, about 50 to 60 minutes.

Cool completely before cutting. Makes one 9-inch pie.

Thursday, September 21, 2000

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