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