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This peach mango pie combines flavors from two popular fruit baked in a homemade pie crust, making it the perfect summer treat.
When it comes to summer desserts, fruit is always the first thing to come to mind - from a strawberry blueberry pie to orange creamsicles to strawberry lemon bars.
And this peach mango pie just tastes like summer. While it may seem like a strange combination, both have a slightly floral/sweet flavor.
Why This Recipe Works
- Flavorful - the fresh peaches and mangos just have this pie bursting with flavor.
- Pie crust - yes it takes a little extra work to make your own pie crust, but it makes all the difference in the world in the flavor.
- Make ahead - as with most pies, you can actually make this ahead for a party and serve the next day if necessary.
Ingredient Notes
- Pie crust - homemade pie crust is very simple to make. Just use a food processor to blend together the flour, sugar, salt, butter, egg and vanilla extract. This recipe creates a super buttery and flaky crust that melts in your mouth.
- Fruit - I'm all about taking advantage of seasons so like to use fresh fruit if possible, but you can use frozen as well.
- Cornstarch - important as it helps thicken the filling so it doesn't just spill out everywhere when you cut into it.
Ingredient Swaps
- I'm a big fan of homemade pie crust these days, but you can use store-bought if needed.
- I like granulated sugar for added sweetness, but brown sugar is a good substitute.
- While cornstarch is best to thicken fruit fillings, an equal amount of all-purpose flour works too.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Pulse together the dry ingredients before pulsing in the butter with 15 pulses. Add the egg yolks, water and vanilla extract and pulse until it starts to clump together.
Form into a ball on a lightly floured surface before cutting in half. Place in fridge for at least an hour. Roll out one disk to about ⅛ inch in thickness and press into a pie plate. Cut the edges to about 1 ½ inches overhang and fold over and flute the edges. Brush the inside with some egg wash.
Make the filling and add to the pie dish.
Take the 2nd pie dough and roll to about 12 inches in diameter and ⅙ inch thick. Cut 10-12 strips about 1 inch in width.
Add every other strip to the pie, making sure they are spaced evenly. Then create a lattice pattern by alternating and folding in the other strips, leaving ½ inch overhang.
Brush the top pie crust with the egg wash and sprinkle with sugar. Bake on a baking sheet in an oven at 375°F for 50-60 minutes or until down.
FAQs
The biggest difference is in the texture. A pie crust should be flaky, light, tender and crisp. A tart crust is crumbly, rich, crisp and firm.
A pie can be just a bottom crust only, a top crust only or a top and bottom crust, while a tart is always a bottom crust. Pies are also always served in the dish they are baked in, while tarts are removed from the pan before being served.
Yes. By cooking ahead of time, you release some of that extra juice which occurs when frozen berries thaw.
No one wants a soggy bottom and the egg wash helps develop a barrier between the dough and filling.
This usually happens if you don't cook it long enough. You also need to let it cool for at least 3 hours before serving.
Yes. You can make the crust ahead of time or you can assemble the pie and freeze before baking. You will just need to bake for an extra 15 minutes.
You can also bake and then just place in the fridge for 2-3 days before serving.
Ways to Decorate Pie
There are many ways to decorate this peach mango pie. Some include:
- Lattice - the most common top you'll see with a pie.
- Braided - a little more complex than lattice but looks beautiful.
- Stamped shapes - use your favorite shapes and cut out of the crust.
- Crumb topping - a delicious crumb topping is never out of the question.
Serving Suggestions
This peach mango pie is delicious on its own, but can always be improved. Some additions include:
- Ice cream
- Whipped cream
- Coconut cream
- Additional fruit
Equipment
The equipment you use is important to how the peach mango pie recipe turns out. What is needed is the following:
- Food processor - used to make the pie crust.
- Large bowl - used to mix together the filling.
- Baking sheet - helps prevent the famous soggy bottom of a pie.
- Pie dish - you want a 9 inch pie dish.
Pro Tips/Recipe Notes
- Make sure there is ventilation - fruit pies like this homemade pie need good ventilation to allow steam to be released. A lattice crust which I use works great, but you can also make another crust. Just properly vent the holes.
- Bake pie on preheated baking sheet - by throwing the baking sheet in the oven when you preheat it, you help brown and cook the bottom crust quicker. It also catches any filling that might flow out.
- Don't forget the extras - egg wash helps create that beautiful golden sheen and the coarse sugar adds some sparkle, which never hurts.
- Have aluminum foil ready - most crusts will start to burn halfway through before the bottom is cooked and the filling is bubbling. So use aluminum foil to cover the crust and prevent burning.
Other Side Dish Recipes
If you’ve tried this peach mango pie recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Peach Mango Pie
Ingredients
Pie Crust
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon salt
- 2 ½ sticks unsalted butter, cut into cubes (20 tbsp)
- 2 egg yolks
- ¼ cup ice cold water
- 2 teaspoon vanilla extract
Filling
- 2 pie crusts
- 3 ⅓ cups peaches, skins removed and sliced
- 3 ½ cups mangos, peeled and sliced
- ⅔ cup granulated sugar
- 3 tablespoon cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon sea salt
- 1 egg
- 1 tablespoon water or milk
- 2 tablespoon coarse sugar
Instructions
- Using a food processor, pulse together the flour, sugar and salt until combined. Add butter and pulse until mixture becomes coarse meal, about 15 pulses.
- In a small bowl, combine egg yolks, water and vanilla extract. Add the egg mixture to food processor and pulse until it starts to clump together. DO NOT pulse until ball is formed. It should be crumbly with large clumps of dough.
- Turn dough only a lightly floured surface and form into a ball. Cut in half and flatten each ball slightly to form a disk. Wrap each in plastic wrap and put in fridge for at least 1 hour or up to 3 days.
- While pie dough is in fridge, make the filling. Combine the peaches, mangos, sugar, cornstarch, lemon juice, ginger, cinnamon, nutmeg and salt.
- Remove one disk of dough from the fridge about 10 minutes before you begin rolling. On a lightly floured surface, roll the dough so that it is about 3 inches longer than you pie dish and is between ⅛ inch and ¼ inch in thickness. Press the dough into the bottom and along the sides of the pie plate, being careful not to puncture the dough. Use kitchen scissors to trim the dough overhang to about 1 ½ inches. Fold over and flute the edges.
- Arrange a rack in the middle of the oven, set a baking sheet on it, and heat the oven to 375°F. Whisk the egg and water together to make an egg wash. Brush the inside of the pie crust with a thin layer of the egg wash. Pour the filling into the crust.
- Unroll the second pie dough on lightly flour the surface and roll to 12 inches in diameter and about ⅛ inch to ¼ inch thick. Cut into 1-inch wide strips. There should be 10 to 12 strips. Transfer every other strip to the top of the pie, spacing them evenly. Create a lattice pattern by alternating and folding in the remaining strips, leaving about ½ inch overhang.
- Press the edges of the strips into the bottom pie crust edges to crimp. Brush the lattice and edges of the pie crust with egg wash and sprinkle with sugar.
- Place the pie on the hot baking sheet and bake until the filling is bubbling and crust is golden brown, about 50 to 60 minutes. If the edges of the pie crust are browning too quickly, cover the edges of the pie with aluminum foil. Let cool for at least 3 hours before serving.
Notes
- Make sure there is ventilation - fruit pies like this homemade pie need good ventilation to allow steam to be released. A lattice crust which I use works great, but you can also make another crust. Just properly vent the holes.
- Bake pie on preheated baking sheet - by throwing the baking sheet in the oven when you preheat it, you help brown and cook the bottom crust quicker. It also catches any filling that might flow out.
- Don't forget the extras - egg wash helps create that beautiful golden sheen and the coarse sugar adds some sparkle, which never hurts.
- Have aluminum foil ready - most crusts will start to burn halfway through before the bottom is cooked and the filling is bubbling. So use aluminum foil to cover the crust and prevent burning.
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