Combine the flour and salt in a large mixing bowl. Add the cold, cubed butter and use a pastry cutter or fingertips to blend until the mixture resembles coarse crumbs with pea-sized pieces. Drizzle in the ice water, one tablespoon at a time, mixing gently until the dough just comes together when pressed. Form into a disc, wrap with plastic wrap, and refrigerate for 15 minutes.
1 1/2 cups all-purpose flour, 1/2 cup cold unsalted butter, 4-6 tablespoons ice water, 1 pinch salt
Preheat the oven to 375°F (190°C). Peel and thinly slice the peaches and mangoes. Combine the sliced fruits in a mixing bowl with the sugar, cornstarch, vanilla extract, and a pinch of salt. Mix until evenly coated and set aside to allow the filling to macerate for about 10 minutes.
3 large peaches, 2 ripe mangoes, 1/2 cup granulated sugar, 2 tablespoons cornstarch, 1 teaspoon vanilla extract, 1 pinch salt
Remove the dough from the fridge, unwrap, and on a lightly floured surface, roll it out into a 12-inch circle. Transfer the rolled dough to a 9-inch pie pan, pressing it into the corners and trimming any excess edges.
1 1/2 cups all-purpose flour
Spoon the fruit filling into the prepared crust, spreading it evenly. Brush the edges of the crust with the beaten egg. Cover with the second pie crust or lattice if desired, sealing the edges by pressing them together. Brush the top crust with egg wash and sprinkle with sugar for a golden finish.
1 egg beaten
Bake the pie in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbling through small vents or gaps. Remove from oven and let cool slightly before serving. The filling should appear thickened and glossy, with a crisp, flaky crust.
