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Peach Mango Pie

This Peach Mango Pie features a flaky, buttery crust filled with a vibrant mixture of ripe peaches and mangoes. The filling is cooked until thickened and bubbly, creating a sweet and tangy core encased in a crisp pastry shell, resulting in a visually appealing and flavorful dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 cup cold unsalted butter cubed
  • 4 –6 tablespoons ice water
  • 1 pinch salt
  • 3 large peaches peeled and sliced
  • 2 ripe mangoes peeled and chopped
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract optional
  • 1 egg beaten (for egg wash)
  • 1 tablespoon sugar for sprinkling

Equipment

  • Mixing Bowls
  • Rolling Pin
  • Pie dish
  • Knife and cutting board
  • Pastry brush

Method
 

  1. In a bowl, mix flour and salt
  2. Add cold butter and rub until crumbly
  3. Add ice water gradually and form a dough
  4. Chill dough for 20–30 minutes
  5. In another bowl, mix peaches, mangoes, sugar, cornstarch, and vanilla
  6. Roll out dough and place in pie dish
  7. Add fruit filling evenly
  8. Cover with top crust or lattice design
  9. Brush with beaten egg and sprinkle sugar
  10. Bake at 190°C (375°F) for 45–50 minutes
  11. Cool completely for at least 2–3 hours before slicing.