Mango, Raspberry, Peach Chiffon Pie!

Add room temperature shortening and flour to mixer to combine

add salt and sugar to cold water until dissolved completly

add salt, sugar mix and cranberries to flour in mixer

mix until the it forms a ball

refrigerate for 4 hours in a greased bowl and covered with plastic

pull dough fro refrigerator, flour surface and rolling pin, roll to the desired size, place in pie pan and use fingertips to push dough into each corner and flatten out the bottom

dock (poke holes) with a fork in the bottom of the pie dough, place a pan of equal size on top to keep the dough from rising

Bake at 375 degrees F for 10-20 minutes, rotate 1/2 way through the baking process

pull out and let cool at room tempeture

whilst baking, thaw the fruit/berries and collect the juice in pans, separate ones for each fruit (if the fruit does not yield much juice than puree the whole fruit and add it to the pan) turn on to medium heat

Start to whip egg whites until they are at stiff peak stage

Combine the cornstarch with cold water to make a slurry (thickener) and add to each berry/fruit juice or puree. Continue to cook

Bloom the Gelatin in cold water and add to each fruit, cook to nape consistency

Divide the egg whites between the different fruit than fold to combined, pull from the outside to the middle of the bowl

pour the fruit mix into the crust, use a spatula to level out the layers, and let them set for 30 minutes before adding another layer. refrigerate at least 1 hour before topping with whip cream to prevent sinking into the pie

For the whip cream add Heavy cream, lime juice, sugar and lime zest into mixer and whip until soft-stiff (personal preference) and pipe onto pie