Peach Mango Pie Recipe

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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.

Peach mango pie perfectly blends two fruits inside a flaky crust. The fruit is tender, and the filling has a touch of cinnamon that accents the sweet filling.

I have included in this recipe how to make a homemade pie crust. but you can use a store-bought crust instead. I think there are pros and cons to each. The store-bought crust is convenient and easy. At the same time, the homemade crust is a flaky pastry with a rich flavor.

If this is your first time making pastry, no fears; it is easier than you might realize. I have a blog post on making a 3-ingredient pie crust. In it, I go into detail about making pie dough. Please reference the post as needed.

You can also use this recipe to make peach mango hand pies by cutting the dough into rectangles, similar to how pop tarts are made. You can also make a hand pie using my empanada dough recipe and fill the empanada with this peach mango filling!

Jump to:

• Recommended Equipment
• Peach Mango Pie Ingredients
• Fruit Filling
• How to Make a Peach Mango Pie
• 9-Inch Standard Pie to 9-Inch Deep Dish Conversion
• Pro Tips
• Common Pie-Making Pit Falls
• How to Store Pie
• Recipe

Recommended Equipment

The nice thing about making pies is you only need a few pieces of equipment, which are:

• Rolling Pin - There are many styles of rolling pins, and you can use whichever one you prefer. I recommend a French rolling pin. It is fundamental, light, and inexpensive.
• Pastry Blender - While not necessary, a pastry blender is my recommended tool for cutting butter into the flour.
• Two mixing bowls - one large and one medium-sized.
• Pastry cutter, sharp knife, or pizza cutter - If you are making a lattice top, you need one of these to cut the strips.
• 9-inch Deep Pie Dish - This recipe makes one deep dish pie. See the conversion chart below for a standard pie dish.

Peach Mango Pie Ingredients

Pie Dough

• Flour - 2 and ½ cups (312g) - I recommend using all-purpose flour.
• Unsalted Butter - 1 cup unsalted - chilled and cut into small pieces. When making pie, always use chilled butter sticks or hard butter.
• Ice Cold Water - ½ cup
• A Pinch of Salt - I use simple table salt for this recipe.
• Course Sugar (Optional) - 1 teaspoon - Use standard granulated or turbinado sugar.
• Egg Wash (Optional) - 1 egg beaten or vegans use non-dairy milk.

Did you know: Using ¼ cup of ice water and ¼ cup of plain vodka instead of ½ cup of ice water will help create a flakier crust? The vodka stops the gluten from developing, which makes for a flakier crust!

Fruit Filling

• Granulated White Sugar - 1 cup
• Light Brown Sugar - ⅓ cup (100g)
• Flour - ¼ cup (31g)-
• Cinnamon - ½ teaspoon
• Peaches - 5 cups - Use either fresh or frozen peaches. The peaches must be cut into a size similar to the mangos. I used sliced peaches and cut each slice into three sections.
  • Fresh peach notes - look for peaches with no bruising. Peel the peaches before cutting them.
  • Frozen peach notes - Start with thawed peaches. Baking frozen peaches will result in rock-hard fruit.
  • Canned peach notes - Canned peaches are already baked, and using them will result in overbaked fruit. In other words, do not use canned peaches.
• Mangoes - 5 cups - Use fresh or frozen mangos for this recipe. Cut the mangos into a size and thickness similar to the peaches.
  • Fresh mango notes - Dice the mango. It can be messy, and I recommend having paper towels on hand.
  • Frozen mango notes - Frozen mangos are sold in chunks. Let the mangos thaw, then cut the piece in half so the thickness matches the peaches used in this recipe.
• Fresh lemon juice (optional) - 2 teaspoons
• Water - 1 tablespoon
• Butter - 2 tablespoons - cut into small cubes to dot the top of the pie.

Vegan Modifications: To make this recipe vegan, you must make two easy swaps. First, swap the butter for plant-based butter. Second, swap organic sugars for granulated white sugar and brown sugar. Those two easy changes, and you will have a delicious vegan peach mango pie!

How to Make a Peach Mango Pie

Step One: Pie Dough

1. In a mixing bowl, combine the flour and salt.
2. Add the chilled butter pieces. 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.
3. Gradually add the 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.
4. Form the dough into a ball and divide it in half.
5. Loosely wrap each half in plastic wrap, flatten it into a disc shape, and pre-roll it with a rolling pin.
6. Refrigerate the dough for at least 60 minutes to allow it to rest.

High Altitude Adjustment: In drier and arid areas, you might need to add additional water for the dough to come together. Remember, a little goes a long way, and add water in 1 tablespoon increments.

Step Three: Fruit Filling

1. Mix the granulated white sugar, light brown sugar, flour, and cinnamon in a large bowl.
2. Add the peaches, mangoes, and lemon juice. Stir until the fruit is evenly coated with the sugar mixture.
3. Set the fruit filling aside and let stand for 30 -60 minutes. Strain if there is excessive liquid.

Step Four: Assemble and Bake

1. Preheat the oven to 425°F (215°C) and place a foil-lined baking sheet on the lower rack to catch drippings.
2. 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.
3. Gently tuck the dough into the bottom and sides of the dish, pressing it into place.
4. Fill the pie crust with the peach-mango mixture, smoothing the filling to create a level surface. Dot the surface with butter cubes.
5. Roll out the second disk of dough to a ¼-inch thickness. Cut the dough into 1-inch strips.
6. Arrange half of the dough strips horizontally across the top of the pie, with the longest strip in the center.
7. 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.
8. Fold and roll the lattice edges into the crust, then crimp the border with a fork. Dot the top with butter cubes.
9. 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.
10. Cover the edges of the pie crust with a pie crust shield or aluminum foil to prevent excessive browning.
11. Place the pie on the preheated baking sheet in the oven.
12. Bake the pie at 425°F (215°C) for 15 minutes.
13. 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.
14. 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.
15. Serve the peach-mango pie warm or at room temperature, optionally topped with vanilla ice cream or whipped cream.

9-Inch Standard Pie to 9-Inch Deep Dish Conversion

Ingredients	Quantity (Standard Pie)	Quantity (Deep Dish Pie)
All-purpose flour	2 ½ cups (315g)	3 cups (375g)
Salt	1 teaspoon (5g)	1 ½ teaspoons (7.5g)
Unsalted butter	1 cup (cold) (226g)	1 ½ cups (cold) (339g)
Cold water	¼ cup (60ml)	⅓ cup (80ml)
Fresh peaches	6 cups (sliced) (900g)	10 cups (sliced) (1500g)
Fresh mangoes	2 cups (diced) (280g)	3 cups (diced) (420g)
Granulated sugar	¾ cup (150g)	1 cup (200g)
Brown sugar	¼ cup (50g)	⅓ cup (65g)
Lemon juice	1 tablespoon (15ml)	1 ½ tablespoons (22.5ml)
Cinnamon	½ teaspoon (2.5g)	1 teaspoon (5g)
Nutmeg	¼ teaspoon (1.25g)	½ teaspoon (2.5g)
Salt	¼ teaspoon (1.25g)	½ teaspoon (2.5g)
Unsalted butter	2 tablespoons (28g)	3 tablespoons (42g)
Pie crust	2 (9-inch)	2 (10-inch)
Egg (for egg wash)	1	1

Pro 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.

PS - If you have a soggy bottom, hold your head high; your pie will still taste great!

Pro Tip #1: Chill the dough - At the end of step two, chill it in the fridge for at least one hour after making the dough. This step helps the butter to re-solidify and the gluten to relax. This results in a deeper flavor and creates a flakier crust that does not shrink. This will help prevent the dough from shrinking during baking.

Pro Tip #2: Do not overwork the dough: When working with the dough, you always want to handle it as little as possible. This is because the heat from your hands melts the butter. When the butter melts, it becomes fully incorporated into the dough. The result is a tough dough, without flakes, that shrinks during baking. YIKES

Pro Tip #3: Roll the dough evenly: Roll out the dough to an even thickness. This will ensure the crust bakes evenly. If you struggle with this, you can buy rolling pin bands that help achieve the desired thickness.

Pro Tip #4: Protect the edge: The outer edge of a pie typically has a lower density than the rest of the pie, which can cause it to cook faster and potentially burn. To prevent this, you can protect the edge by wrapping it with a long sheet of aluminum foil or by using a pie shield. Place the shield over the edge of the pie during baking, and remove it for the final 5-10 minutes to allow the edge to brown to your desired level.

Common Pie-Making Pit Falls

Mistake	Description	Solution
Using the wrong type of flour	There are many types of flours, but not all are created equal.	Use all-purpose unbleached white flour for this and most pie recipes; it will always serve you well!
Overworking the dough	Handling the dough too much or using warm hands can create a tough crust.	* Keep the butter as cold as possible. * Cut the butter into the flour with your fingertips or a pastry blender. *Those bits of butter you see in the dough? You want those!
Liquid in the filling	Liquid = soggy bottoms, and no one wants a soggy bottom.	Let the filling sit in the colander to drain off. Occasionally give the colander a gentle shake to move around the fruit and release hidden liquid.
Overfilling the pie	Too much-filling results in the liquid spilling out while baking in the oven.	Aim to fill the pie about ½ inch from the top
Forgetting to preheat the oven	Putting a pie in an oven while it heats will create a soggy mess.	The sudden heat against the cold dough creates pockets of steam where those little butter chunks are. The steam creates pockets of air which creates that lovely flakey texture!

How to Store Pie

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. 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 (180°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. Reheating. To thaw, place the pie slice in the refrigerator overnight. Preheat the oven to 350°F (180°C) and warm for 5-8 minutes.

Recipe