Peach Mango Pie

1h 50m
Serves 1
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Directions

  1. 1Remove the mango cheeks from the pit.
  2. 2Scoop the flesh out of the mango cheek with a spoon.
  3. 3Slice the mango flesh into even strips.
  4. 4Drain a 29oz can of sliced peaches.
  5. 5In a bowl, add the sliced mangoes.
  6. 6Add the drained peaches to the bowl.
  7. 7Add 1/2 cup of sugar to the fruit.
  8. 8Add 1/3 cup of cornstarch.
  9. 9Add lemon zest.
  10. 10Add lemon juice.
  11. 11Add vanilla.
  12. 12Add a pinch of salt.
  13. 13Add 1/2 tsp of cinnamon (optional).
  14. 14Mix all ingredients together until well combined.
  15. 15Prepare the pie crust by pressing out the dough.
  16. 16Roll out the pie crust dough until thin and even.
  17. 17Place a pie dish over the rolled-out crust to measure.
  18. 18Transfer the pie crust to the pie dish.
  19. 19Trim the excess dough from the edges of the pie dish.
  20. 20Form the edges of the pie crust.
  21. 21Chill the pie crust in the dish for 30 minutes.
  22. 22Cut strips from the remaining pie crust dough using a zig-zag cutter.
  23. 23Pour the peach-mango filling into the chilled pie crust.
  24. 24Arrange the cut pie crust strips in a lattice pattern over the filling.
  25. 25Brush the lattice top with an egg wash.
  26. 26Sprinkle the top with sugar.
  27. 27Bake for 20 minutes at 400°F, then lower to 350°F and bake for 50-60 minutes until the filling is bubbly.
  28. 28Let the pie cool before slicing and serving.

Ingredients

  • mangoes
  • 29 oz sliced peaches
  • 0.5 cup sugar
  • 0.33 cup cornstarch
  • lemon zest
  • lemon juice
  • vanilla
  • salt
  • 0.5 tsp cinnamon
  • 3 cups all-purpose flour
  • 0.5 teaspoons salt
  • 2 tablespoon sugar
  • 1.5 cups cold unsalted butter
  • 6 tablespoons ice water
  • 1 tablespoon vinegar

Equipment

knifecutting boardspoonbowlstrainercitrus juicerspatularolling pinpie dishscissorsegg wash brush

Tips

  • Feel free to add more sugar if your mangoes are not very sweet.
  • Let the pie cool before slicing.

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