Peach Mango Pie

110 mins
Serves 1
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Directions

  1. 1Remove the mango cheeks from the pit.
  2. 2Remove the mango cheeks from the pit.
  3. 3Remove the mango cheeks from the pit.
  4. 4Scoop the flesh out of the mango cheek with a spoon.
  5. 5Scoop the flesh out of the mango cheek with a spoon.
  6. 6Scoop the flesh out of the mango cheek with a spoon.
  7. 7Slice the mango flesh into even strips.
  8. 8Slice the mango flesh into even strips.
  9. 9Slice the mango flesh into even strips.
  10. 10Drain a 29oz can of sliced peaches.
  11. 11Drain a 29oz can of sliced peaches.
  12. 12Drain a 29oz can of sliced peaches.
  13. 13In a bowl, add the sliced mangoes.
  14. 14In a bowl, add the sliced mangoes.
  15. 15In a bowl, add the sliced mangoes.
  16. 16Add the drained peaches to the bowl.
  17. 17Add the drained peaches to the bowl.
  18. 18Add the drained peaches to the bowl.
  19. 19Add 1/2 cup of sugar to the fruit.
  20. 20Add 1/2 cup of sugar to the fruit.
  21. 21Add 1/2 cup of sugar to the fruit.
  22. 22Add 1/3 cup of cornstarch.
  23. 23Add 1/3 cup of cornstarch.
  24. 24Add 1/3 cup of cornstarch.
  25. 25Add lemon zest.
  26. 26Add lemon zest.
  27. 27Add lemon zest.
  28. 28Add lemon juice.
  29. 29Add lemon juice.
  30. 30Add lemon juice.
  31. 31Add vanilla.
  32. 32Add vanilla.
  33. 33Add vanilla.
  34. 34Add a pinch of salt.
  35. 35Add a pinch of salt.
  36. 36Add a pinch of salt.
  37. 37Add 1/2 tsp of cinnamon (optional).
  38. 38Add 1/2 tsp of cinnamon (optional).
  39. 39Add 1/2 tsp of cinnamon (optional).
  40. 40Mix all ingredients together until well combined.
  41. 41Mix all ingredients together until well combined.
  42. 42Mix all ingredients together until well combined.
  43. 43Prepare the pie crust by pressing out the dough.
  44. 44Prepare the pie crust by pressing out the dough.
  45. 45Prepare the pie crust by pressing out the dough.
  46. 46Roll out the pie crust dough until thin and even.
  47. 47Roll out the pie crust dough until thin and even.
  48. 48Roll out the pie crust dough until thin and even.
  49. 49Place a pie dish over the rolled-out crust to measure.
  50. 50Place a pie dish over the rolled-out crust to measure.
  51. 51Place a pie dish over the rolled-out crust to measure.
  52. 52Transfer the pie crust to the pie dish.
  53. 53Transfer the pie crust to the pie dish.
  54. 54Transfer the pie crust to the pie dish.
  55. 55Trim the excess dough from the edges of the pie dish.
  56. 56Trim the excess dough from the edges of the pie dish.
  57. 57Trim the excess dough from the edges of the pie dish.
  58. 58Form the edges of the pie crust.
  59. 59Form the edges of the pie crust.
  60. 60Form the edges of the pie crust.
  61. 61Chill the pie crust in the dish for 30 minutes.
  62. 62Chill the pie crust in the dish for 30 minutes.
  63. 63Chill the pie crust in the dish for 30 minutes.
  64. 64Cut strips from the remaining pie crust dough using a zig-zag cutter.
  65. 65Cut strips from the remaining pie crust dough using a zig-zag cutter.
  66. 66Cut strips from the remaining pie crust dough using a zig-zag cutter.
  67. 67Pour the peach-mango filling into the chilled pie crust.
  68. 68Pour the peach-mango filling into the chilled pie crust.
  69. 69Pour the peach-mango filling into the chilled pie crust.
  70. 70Arrange the cut pie crust strips in a lattice pattern over the filling.
  71. 71Arrange the cut pie crust strips in a lattice pattern over the filling.
  72. 72Arrange the cut pie crust strips in a lattice pattern over the filling.
  73. 73Brush the lattice top with an egg wash.
  74. 74Brush the lattice top with an egg wash.
  75. 75Brush the lattice top with an egg wash.
  76. 76Sprinkle the top with sugar.
  77. 77Sprinkle the top with sugar.
  78. 78Sprinkle the top with sugar.
  79. 79Bake for 20 minutes at 400°F, then lower to 350°F and bake for 50-60 minutes until the filling is bubbly.
  80. 80Bake for 20 minutes at 400°F, then lower to 350°F and bake for 50-60 minutes until the filling is bubbly.
  81. 81Bake for 20 minutes at 400°F, then lower to 350°F and bake for 50-60 minutes until the filling is bubbly.
  82. 82Let the pie cool before slicing and serving.
  83. 83Let the pie cool before slicing and serving.
  84. 84Let the pie cool before slicing and serving.

Ingredients

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