Peach Mango Pie

This peach mango pie combines flavors from two popular fruit baked in a homemade pie crust, making it the perfect summer treat.

Course Dessert

Cuisine American

Prep Time 1

Cook Time 1

Resting Time 1

Total Time 3

Servings

Calories 283kcal

Author Ryan Beck

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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