Easy Peach Mango Pie Recipe
A delightful twist on the familiar, blending the tropical sweetness of ripe mangos with the juicy tang of fresh peaches. The result is a dessert that’s both comforting and exciting, offering a unique spin on the pies we all know and love.
Ingredients
For the Filling:
- 3 cups of frozen peaches 16 oz bag, thawed
- 3 cups of frozen mangos 16 oz bag, thawed
- 1 tablespoon of lemon juice
- 1/2 cup of granulated sugar
- 1/4 cup of brown sugar
- ¼ cup tapioca flour or ½ cup if using all-purpose flour
- 1 teaspoon of vanilla extract
- A pinch of salt
- 1 single pie pastry homemade or store-bought
- 1 beaten egg for the egg wash
For the Crumble:
- ½ cup flour
- ½ cup brown sugar
- 1 teaspoon apple pie spice
- ¼ cup unsalted butter melted and cooled.
- ½ cup chopped pecans optional
Instructions
- Prepare the Fruit Filling: In a large bowl, combine the thawed sliced peaches, thawed diced mangos, lemon juice, white sugar, dark brown sugar, all-purpose flour, vanilla extract, and a pinch of salt. Stir gently until the fruit is evenly coated, and the sugars start to dissolve. This fruit filling will create the thickened, flavorful center of your pie.
- Assemble the Pie: Place a premade or store bought pastry dough into a 9” pie plate as the bottom crust. Using a pastry brush coat the pie dough with a light coating of egg wash to seal the crust. Spoon the fruit filling into the crust.
- Crumb Topping: Mix flour, brown sugar, apple pie spice, melted butter and chopped pecans in a bowl until small pea sized pieces come together. Spread this mixture evenly across the top of the fruit filled pie crust.
- Bake: Preheat your oven to 400°F (205°C). Place a metal baking ring or aluminum foil tented over top of the pie to keep it from over browning. Bake your peach mango pie for 15 minutes at 400°F before lowering the temperature to 350°F (190°C) for an additional 35-45 minutes. The top of the pie should be golden brown, and the fruit filling should be bubbling through the crumble.
- Cooling and Serving: Allow the pie to cool for at least 1 hour before serving. This helps the fruit juices thicken up and makes slicing easier. Serve your pie with a scoop of ice cream for the ultimate dessert experience.
Notes
- Frozen vs Fresh Fruit: Using frozen peaches and mangos ensures convenience, but if fresh fruit is available, you can substitute for an even fresher taste. Just be sure to peel and slice them thinly.
- Thickening: Tapioca flour is preferred for a smooth, glossy filling, but if using all-purpose flour, increase the amount to ½ cup to achieve the same level of thickness.
- Crumble Texture: The pecans add a crunchy texture to the topping, but they’re optional. If you prefer a nut-free crumble, simply omit the pecans.
- Prevent Over-Browning: The aluminum foil tent or a metal baking ring helps protect the crust from becoming too dark during baking, ensuring an even golden brown color.
- Cooling Time: It’s essential to let the pie cool before slicing so the filling has time to set and thicken. This prevents a runny pie.