peach mango pie

This Peach and Mango Pie recipe embodies Summer. Fresh juicy peaches and mangoes fill a buttery, sweet shortcrust pastry that literally melts in your mouth. Perfect for Summer entertaining.

Peach Mango Pie Recipe

flour

80 g powdered icing sugar (confectioners’ sugar)

salt

unsalted butter

eggs (lightly beaten, cold)

water (ice cold)

450 g peaches (4 peaches) (peeled, de-stoned and

450 g mangos (2 large mangos) (peeled, de-stoned and

lemon zest

lemon juice

sugar

cinnamon

½ tsp ground ginger

nutmeg

unsalted butter (cold, cubed)

egg egg wash (beaten with 1 tsp water)

tbsp coarse sugar, raw or demerara sugar (optional)

Rub the butter into the flour. In a large mixing bowl, sift the flour, confectioners’ sugar, and salt. Add the butter and toss until the cubes are coated. Rub the mixture together between your fingers until it reaches a breadcrumb consistency with a few hazelnut-sized pieces of butter still visible. 

Add egg and water. Make a well in the centre and add the egg. Using a fork, mix the egg into the flour. Add 1 tablespoon (15 ml) of the ice-cold water, and use your fingertips to bring the dough together. If the dough isn’t clumping together, add more water sparingly.

Bring the dough together and refrigerate. Tip the dough onto a lightly floured countertop, and use floured hands to shape the dough into a ball, taking care not to overwork it. Divide the dough in two and form each into equal discs. Wrap each one well in plastic wrap and smooth it with your fingertips. Refrigerate for 1 hour minimum or overnight.

Make the Pie Dough

Mix filling. Into a mixing bowl, add the chopped mango and peach, flour, sugar, lemon zest and juice, ground cinnamon, and ground ginger. Mix together until the fruit is evenly coated.

Make the Pie Filling

Roll the base and place it in the pan. Remove dough discs from the fridge.  Roll out dough until 30cm (12in) diameter; place on a pie plate. Press to fit without stretching dough; trim edges until even with the pie plate.

Add fruit filling to the pie pan. Heap the fruit filling in the bottom of the pie base. Dot the butter over the filling.

Assemble the Pie

Cut strips. Roll the second piece of dough to about 25cm/10 by 38cm/15 inches. Use a sharp knife or a pizza cutter rolled in a bit of flour so that it doesn’t stick, and cut strips about 2 inches wide. You need 6 strips in total.

Lay verticle strips of dough. Lay 3 strips vertically across the top of your pie, with an equal amount of space between them.  Peel back every other vertical strip, then lay one of the horizontal strips across the width of the pie. Unfold the vertical strips so they lie flat against the pie. 

Weave horizontal strips of dough. Next, peel back every other vertical strip, starting with the strips you didn’t unfold before. Lay a horizontal strip across the width of the pie, spaced an even distance from the first horizontal strip. Unfold the vertical strips so they all lie flat against the pie.

Prep the pie for the oven. Trim the excess dough from the sides and press the lattice top into the base around the edges. Use your fingers to crimp the edges of the pie, all the way around. Refrigerate the pie for 20 minutes whilst the oven preheats to 220°C (440°F). Brush the top of the peach mango pie with egg wash and sprinkle with coarse sugar.

Bake. Place the pie on a baking sheet to catch any drips. Reduce the oven temperature to 180°C (350°F). Bake for 50-60 minutes until the crust is deep golden brown and the filling is bubbling. If the pie edges start to brown too quickly, tent the pie in foil and continue to bake.Remove the pie from the oven and allow it to cool for 20 minutes before serving warm. Or leave it to cool completely. Serve with ice cream or cream.

Create Lattice Top

This Peach Mango Pie with crumble topping is delicious, flaky, and filled with a spiced peach and mango filling. Best part is the buttery crumb topping. I guarantee this will be your go to pie!

Peach Mango Pie

9" pie dough

peaches (diced (fresh

mangos (diced (fresh

corn starch

lemon juice (about half a lemon)

unsalted butter (room temperature)

brown sugar

Prepare my Vodka Butter Pie Dough or your own homemade recipe. Refrigerate the dough ball for 1 to 2 hours or overnight. If you are using store-bought move onto the next step.

Vodka Butter Pie Crust

To a small bowl add the flour, brown sugar, cinnamon, and salt, mix together until well combined.

Add the room temperature, unsalted butter to the bowl and rub together with your hands until large crumbs are formed. TIP: Don&#39;t settle for a sandy texture, it takes a few minutes of rubbing to get the extra large crumbs.

Cover the bowl with saran wrap and freeze until ready to top pie.

Crumble Topping

Place the chilled, yet pliable pie dough ball on a lightly floured surface. Roll it out to an even thickness and so it will fit in a 9 inch pie plate with a 1 inch overhang. Skip if you are using store bought pie dough.

Place the rolled out dough into the 9 inch pie plate.

Tuck the overhanging dough under itself and crimp as desired.

With a fork poke holes on the bottom of the pie dough. Refrigerate for 1 to 2 hours (or overnight).

Forming Your Pie Dough

In a bowl combine the peaches, mangos, sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Place in the refrigerator to macerate for 30 minutes.

Strain the filling so the juices go into a saucepan. Set the fruit aside.

Heat the fruit juices over medium-high heat until it thickens and becomes a jelly consistency. Remove from heat. TIP: Closely watch the fruit juices and continually stir or the filling can burn or over thicken. It takes about 10 minutes.

Add the jelly to your fruit filling and stir to combine. Refrigerate for 30 minutes or until the filling is cooled to room temperature.

Peach Mango Filling

Brush the egg wash on the bottom and sides of the pie dough.

Pour the cooled peach mango filling into the pie dough.

Top the filling with the frozen crumble topping and lightly pat it down.

Freeze your constructed pie for 30 minutes. Preheat oven to 400 °F and center the oven rack.TIP: Place another oven rack below the centered one and place a piece of aluminum foil on it to catch any juices that may bubble out and spill.

Bake the pie at 400 °F for 30 minutes. Then drop the heat to 350 °F and bake for another 45 to 75 minutes until the crust is golden brown and the filling bubbling.TIP: If the crust and topping is getting too brown, cover loosely with tin foil.

Transfer the baked pie to a cooling rack and allow it to cool to room temperature.

Cut the Peach Mango Pie into 8 equal slices and serve with whipped cream or vanilla ice cream.

Constructing and Baking

Peach and mango were meant to be best friends, and when they hook up in this pie, it's over the top delish!

This recipe is perfection!  Thank you so much for thinking to combine peaches and mangoes in one delicious dessert!

Mango + Peach= heaven in pie form! So delicious and was esay to make too.

I love this pie! I think the peach and mango go together perfectly.

This pie hit the spot! The flavor of the filling was perfect. I love your generous use of streusel topping! lol It was the best part.

Peach mango pie amazing!! Everyone loved it! I added some rolled oats to my crumble - so good!! Thank you for this excellent recipe!

The pie turned out beautiful. My daughter’s birthday is today (on National Pie Day) so I wanted to make something special and this recipe looked interesting. The taste is phenomenal. I did have to omit the nutmeg because I was out. I wanted to post a pic here but I couldn’t figure out how.

Love the idea of this peach mango pie! It is so fun and easy and such a different twist on a pie! My whole family loved it!

https://www.youtube.com/watch?v=2rQ4LQAHKdE

This Peach Mango Pie is what pie dreams are made of. It has a tender, flaky crust that is filled with sweet, cinnamon spiced peach and mango, topped with a buttery crumble topping.

Full recipe here - https://entirelyelizabeth.com/peach-mango-pie/

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Peach Mango Pie

Top 2 peach mango pie recipes from across the web

The most viewed peach mango pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Peach Mango Pie Recipe

Peach Mango Pie

The most viewed peach mango pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine