Peach Mango Pie Recipe
Peach mango pie is a mouthwatering dessert that will have you reaching for another slice! Each bite has a homemade flaky crust filled with juicy peaches and sweet mangoes.
Peach mango pie perfectly blends two fruits inside a flaky crust. The fruit is tender, and the cinnamon-accented filling accents the sweet filling. You can make your crust or buy one at the store.
If this is your first time making pastry, have no fears; it is easier than you might realize. In my post on how to make a three-ingredient pie crust, I will walk you through the process step by step!
You can also use this recipe to make peach mango hand pies by cutting the dough into rectangles, similar to how vegan pop tarts are made.
Recipe Snapshot
EASE: Beginner to Intermediate.
PROS: Peach and mango is a tropical delight!
SEASON: Late Summer – Fall
DIET TYPE: Vegan Optional
Peach Mango Pie Ingredients
- Butter: Adds richness to the crust.
- Cinnamon: Provides a warm flavor that complements the sweetness of the fruit filling.
- Flour: Provides the foundational structure for the pie crust, ensuring it holds together and supports the filling.
- Fresh Lemon Juice (Optional): Balances the sweetness.
- Ice Cold Water: Binds the dough together without prematurely melting the butter/
- Light Brown Sugar: Along with cinnamon, adds a warm flavor.
- Mangoes: You can use fresh or frozen mangoes, but I use frozen for convenience.
- Peaches: Sweet fruit, the star of the show. You can use fresh or frozen peaches. I use frozen for convenience.
- Sugar (Optional): Adds sweetness to the filling and crust.
- Unsalted Butter: Adds richness and creates a flaky texture.
Visual Steps
Visual steps are provided for quick and easy reference.
Expert Tips
Making a pie can seem intimidating. Especially if you are like me and have seen every Great British Baking Show episode and fear the dreaded “soggy bottom!” While I can’t promise you won’t have a soggy bottom, I have several pro tips to help you avoid these dreaded results.
- Chill the dough: Chill the dough in the fridge for at least one hour. This will result in a deeper flavor and a flakier crust that does not shrink.
- Do not overwork the dough. The heat from your hands melts the butter, which becomes fully incorporated into the dough. The result is a tough dough without flakes that shrinks during baking.
- Roll the dough evenly: To ensure the crust bakes evenly. If you struggle with this, you can buy rolling pin bands that help achieve the desired thickness.
- Protect the edge: The outer edge of a pie typically has a lower density than the rest, which can cause it to cook faster and potentially burn. Protect the edge with aluminum foil or a pie shield to prevent this.
Storing and Freezing Instructions
Did you make this? Leave a comment below and let me know how it turned out!
Peach Mango Pie Recipe
My peach mango pie is a mouthwatering dessert that will have you reaching for another slice! Made with a homemade flaky crust, it is generously filled with juicy peaches and sweet mangoes. The refreshing blend of flavors tastes like summer in each bite.
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Servings: 8 slices
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 2 hours 25 minutes
Equipment
Ingredients
Pie Dough
- 2 and ½ cups 312g all-purpose flour
- 1 pinch salt
- 1 cup (226g) unsalted butter chilled and cut into small cubes (about ½-inch pieces)
- ½ cup (120ml) ice water
Fruit Filling
- 1 cup (200g) granulated white sugar
- ? cup (67g) light brown sugar
- ¼ cup (31g) all-purpose flour
- ½ teaspoon cinnamon
- 5 cups (710g) peaches peeled and sliced
- 5 cups (710g) mango peeled and sliced
- 2 teaspoons fresh lemon juice
- 2 tablespoons (28g) unsalted butter cut into small cubes for dotting
Instructions
Step One: Pie Dough
- In a mixing bowl, combine 2 and ½ cups (312g) of all-purpose flour and a pinch of salt.
- Add 1 cup (226g) of chilled unsalted butter pieces, and use your fingertips, a pastry blender, or a fork to cut the butter into the flour mixture until it resembles coarse crumbs with small, pea-sized bits of butter.
- Gradually add ½ cup (120ml) of ice-cold water to the mixture, stirring with a fork until the dough comes together. Use your hands as little as possible to keep the butter cold.
- Form the dough into a ball and divide it in half.
- Loosely wrap each half in plastic wrap, flatten it into a disc shape, and pre-roll it with a rolling pin.
- Refrigerate the dough for at least 60 minutes to allow it to rest.
Step Two: Fruit Filling
- In a large bowl, mix 1 cup (200g) of granulated white sugar, ? cup (67g) of light brown sugar, ¼ cup (31g) of all-purpose flour, and ½ teaspoon of cinnamon.
- Add 5 cups (about 710g) of peeled and sliced peaches, 5 cups (about 710g) of peeled and sliced mango, and 2 teaspoons of fresh lemon juice. Stir until the fruit is evenly coated with the sugar mixture.
- Set the fruit filling aside and let it stand for 30-60 minutes. Strain if there is excessive liquid.
Step Three: Assemble and Bake
- Preheat the oven to 425°F (215°C) and place a foil-lined baking sheet on the lower rack to catch drippings.
- On a lightly floured surface, roll out one disk of pie dough to a 12-inch diameter and transfer it to a 9-inch pie dish.
- Gently tuck the dough into the bottom and sides of the dish, pressing it into place.
- Fill the pie crust with the peach-mango mixture, smoothing the filling to create a level surface. Dot the surface with 2 tablespoons (28g) of small butter cubes.
- Roll out the second disk of dough to a 1/4-inch thickness. Cut the dough into 1-inch strips (about 10-12 strips).
- Arrange half of the dough strips horizontally across the top of the pie, with the longest strip in the center.
- Gently fold back every other strip and place a dough strip vertically across the pie’s center. Fold the horizontal strips back down and repeat the process, weaving in more strips until the lattice top is complete.
- Fold and roll the lattice edges into the crust, then crimp the border with a fork. Dot the top with small butter cubes.
- Optionally, brush the crust with an egg wash or non-dairy milk for a golden brown finish and sprinkle the lattice top with coarse sugar.
- Cover the edges of the pie crust with a pie crust shield or aluminum foil to prevent excessive browning.
- Place the pie on the preheated baking sheet in the oven.
- Bake the pie at 425°F (215°C) for 15 minutes.
- Reduce the oven temperature to 375°F (190°C) and continue baking for 40-45 minutes until the crust is golden brown and the filling is bubbly.
- Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving. This allows the filling to set.
- Serve the peach-mango pie warm or at room temperature, optionally topped with vanilla ice cream or whipped cream.
Notes
Troubleshooting Tips
- Pie Crust Too Dry or Crumbly: If your pie dough feels too dry or crumbly when mixing, add a little more ice water, a tablespoon at a time, until the dough holds together when squeezed.
- Filling Too Runny: If the fruit filling releases too much liquid during preparation, strain excess liquid before filling the pie crust.
- Excessive Browning of Crust: To prevent the crust from browning too much during baking, cover the edges with a pie crust shield or aluminum foil halfway through baking. This helps to protect the edges while allowing the filling to bake evenly.
- Lattice Top Issues: If weaving the lattice top is challenging, try chilling the rolled-out dough strips in the refrigerator for 10-15 minutes before weaving. This makes the strips easier to handle and weave into place.
- Pie Not Setting Properly: After baking, allow the pie to cool completely on a wire rack. This cooling process helps the filling set properly before slicing and serving.
- Soggy Bottom Crust: To avoid a soggy bottom crust, preheat your baking sheet before placing the pie in the oven. This ensures that the bottom crust starts baking immediately, reducing the chances of it becoming soggy.
- Adjusting Baking Times: Oven temperatures can vary, so keep an eye on your pie during baking. Adjust the baking time or temperature accordingly if the crust is browning too quickly or not browning enough.
STORING INSTRUCTIONS
- Whole Baked Pie Storage Instructions: Let the pie cool completely, then tightly cover it with plastic wrap or aluminum foil and store it in the refrigerator for up to three days.
- Pie Slices Storage Instructions: Store the pie slices in an airtight container in the refrigerator. You can also wrap each slice in plastic wrap and store them in the refrigerator for 2-3 days.
- Whole Baked Pie Freezing Instructions: Let the pie cool completely, then wrap it tightly in plastic wrap. The pie can be stored in the freezer for 2-3 months. The night before you serve the pie, move it to the refrigerator to thaw overnight. To warm the pie, preheat the oven to 350°F (175°C), then place the pie in the oven for 10 minutes or until warm in the center.
- Pie Slices Freezing Instructions: Wrap each slice tightly in plastic wrap and store it in a freezer-safe container for up to three months. To thaw, place the pie slice in the refrigerator overnight. Preheat the oven to 350°F (175°C) and warm for 5-8 minutes.
Nutrition
Calories: 736kcal | Carbohydrates: 122g | Protein: 11g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 31mg | Potassium: 404mg | Fiber: 5g | Sugar: 56g | Vitamin A: 2146IU | Vitamin C: 42mg | Calcium: 48mg | Iron: 4mg
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