The Sweet Symphony: Easy Peach Mango Pie Recipe Everyone Loves

Sweet summer memories dance through this delectable peach mango pie that captures sunshine on a plate.

Ripe fruits blend into a luscious filling that sings with tropical brightness.

Crisp pastry cradles soft, juicy chunks of peaches and mangoes in perfect harmony.

Baking this dessert fills your kitchen with an irresistible aroma that beckons everyone closer.

Flaky golden crust promises a delightful contrast to the tender, melting fruit inside.

Subtle hints of cinnamon and vanilla weave magic through each delicious bite.

Let’s whip up a slice of pure happiness that will make your taste buds cheer.

Peach Mango Pie That’s Sunny and Sweet

• Unleash Effortless Baking: These mini pies require basic cooking skills, perfect for beginners and seasoned bakers wanting a quick dessert adventure.
• Burst of Seasonal Flavors: Combining sweet peaches and tangy mangoes creates a vibrant, refreshing taste that celebrates summer's best produce in every bite.
• Crowd-Pleasing Portability: Individual hand pies make sharing easy at potlucks, picnics, or family gatherings, offering convenience and charming personal servings.
• No-Fuss Preparation: With simple ingredients and straightforward steps, this recipe minimizes kitchen complexity while delivering delightful homemade treats that everyone will love.

Peach Mango Pie Ingredient Breakdown

• Mangoes: Sweet and juicy tropical fruit for the filling.
• Peaches: Soft and fragrant stone fruit for the filling.
• Sugar: Adds sweetness to the fruit mixture.
• Cornstarch: Helps thicken the fruit filling.
• Lemon Juice: Adds a bright, tangy flavor.
• Salt: Enhances overall flavor.
• Cinnamon: Warm spice that complements the fruits.
• Vanilla Extract: Adds depth to the filling.

• Pie Crusts: Flaky base for the hand pies.
• Flour: For dusting the work surface.

• Heavy Cream, Egg: Creates a golden, shiny crust.

Peach Mango Pie How to Make the Filling and Crust

Step 1: Create Fruity Filling

• Fresh mangoes
• Ripe peaches
• Granulated sugar
• Cornstarch
• Lemon juice
• Salt
• Ground cinnamon

Cook over medium-high heat, stirring occasionally, until the mixture bubbles vigorously. Reduce heat and simmer for 5 minutes until the filling thickens. Remove from heat and stir in vanilla extract. Allow the filling to cool slightly.

Step 2: Prepare Baking Station

Warm up the oven to 350°F. Cover a baking sheet with parchment paper to prevent sticking.

Step 3: Shape Pie Crusts

Sprinkle flour on your work surface. Roll out pie crusts and use a cookie cutter to create 16 circular rounds from two 9-inch pie crusts.

Step 4: Assemble Hand Pies

Place a spoonful of cooled filling in the center of 8 pie crust rounds. Whisk heavy cream with egg to create an egg wash. Brush the edges of each filled round with the egg wash. Top each filled round with another pie crust round. Seal edges by pressing firmly. Cut small vent slits on top of each pie and brush with additional egg wash.

Step 5: Bake to Golden Perfection

Arrange hand pies on the prepared baking sheet. Bake for 25 minutes or until they turn a beautiful golden brown. Allow pies to rest on the baking sheet for 15 minutes, then transfer to a cooling rack to finish cooling.

Pie Prep That Helps with Mango Peach Filling

• Prevent Fruit Filling Overflow: Leave a small border around the edges when adding filling to prevent leakage during baking.
• Select Ripe Fruits Wisely: Choose slightly firm peaches and mangoes that are ripe but not mushy for the best texture and flavor balance.
• Control Filling Consistency: Stir the fruit mixture constantly while cooking to prevent burning and ensure even thickening of the cornstarch.
• Master the Perfect Seal: Use a fork to crimp the pie crust edges firmly, creating a tight seal that prevents filling from escaping during baking.
• Enhance Egg Wash Shine: Apply egg wash generously and evenly for a golden, glossy exterior that looks professionally baked.

Peach Mango Pie Store With Care For Later Enjoyment

• Store leftover hand pies in an airtight container in the refrigerator for up to 3-4 days, ensuring they remain fresh and tasty.
• Wrap individual pies in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months for longer storage.
• Preheat oven to 350°F, place frozen or refrigerated pies on a baking sheet, and warm for 10-15 minutes until heated through and crispy.
• Zap refrigerated pies for 20-30 seconds on a microwave-safe plate, but note this method might slightly soften the crust.

Peach Mango Pie Food Matches

• Pair Sweet Tea Harmony: Brew a refreshing southern-style sweet tea with hints of peach to complement the pie's fruity filling and enhance the dessert's overall flavor profile.
• Scoop Vanilla Ice Cream Delight: Add a creamy scoop of vanilla bean ice cream beside the warm hand pie, creating a luxurious temperature and taste contrast that melts beautifully with the fruit pastry.
• Elevate Sparkling Wine Match: Choose a light, slightly sweet sparkling rosé or prosecco to cut through the pie's richness and provide a sophisticated bubbly accompaniment that highlights the fruit's natural sweetness.
• Create Cinnamon Latte Companion: Prepare a warm cinnamon-infused latte that echoes the pie's ground cinnamon notes, offering a cozy and comforting drink that perfectly balances the dessert's warm, fruity essence.

Peach Mango Pie Recipe: Tropical Filling Suggestions

• Gluten-Free Version: Replace standard pie crust with gluten-free pastry dough made from almond or rice flour to accommodate celiac or gluten-sensitive individuals.
• Vegan Alternative: Swap egg wash with plant-based milk and use coconut oil or vegan butter in the crust for a dairy-free option that maintains flaky texture.
• Low-Sugar Option: Reduce sugar content by using stevia or monk fruit sweetener and adding extra cinnamon for natural sweetness without increasing calories.
• Tropical Fusion Variation: Incorporate additional tropical fruits like pineapple or passion fruit to enhance the existing mango-peach flavor profile and create a more complex taste experience.

FAQs

• How do I know if the fruit filling is cooked properly?

Look for the mixture to boil and thicken. The filling should coat the back of a spoon and have a jam-like consistency, which takes about 5 minutes of simmering.

• Can I use frozen fruit instead of fresh?

Yes, thaw the frozen mangoes and peaches completely and drain excess liquid before cooking. Fresh fruits work best for the most vibrant flavor and texture.

• What's the best way to seal the hand pies?

Use a fork to crimp the edges firmly or press with your fingers. Make sure to brush the edges with egg wash before sealing to help the pie crusts stick together.

• How can I prevent my hand pies from leaking?

Don’t overfill the pie rounds – use only a tablespoon of filling. Seal edges completely and cut small vent slices to release steam during baking.

Peach Mango Pie Recipe

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4.9 from 19 reviews

• Total Time: 1 hour 10 minutes
• Yield: 8 1x

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Description

Delightful “peach mango pie” blends tropical sweetness with buttery pastry, creating a paradise of flavors. Summer’s best fruits dance together in a golden, flaky crust that promises pure enjoyment for dessert enthusiasts.

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Ingredients

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Fruit Filling:

• 3/4 cup (177 ml) mangoes, cut into cubes
• 3/4 cup (177 ml) peaches, cut into cubes
• 1/2 cup (100 g) granulated sugar
• 1/2 tsp (2.5 ml) vanilla extract
• 1 tablespoon (15 ml) lemon juice

Thickening Agents:

• 2 tablespoons (16 g) cornstarch
• 1/8 teaspoon (0.6 g) salt
• 1/4 teaspoon (0.6 g) cinnamon

Pie Crust and Egg Wash:

• 2 pie crusts
• 1 egg, beaten
• 1 tablespoon (15 ml) heavy cream
• Flour for dusting the work surface

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Instructions

1. Prepare the fruit filling by combining diced mangoes, peaches, granulated sugar, cornstarch, freshly squeezed lemon juice, a pinch of salt, and ground cinnamon in a medium saucepan. Heat the mixture over medium-high temperature, stirring periodically until it reaches a boiling point.
2. Reduce the heat and allow the filling to simmer, continuing to stir occasionally, until the mixture thickens and becomes glossy, approximately 5 minutes. Remove from heat and let it cool slightly, then gently fold in vanilla extract to enhance the fruity flavor.
3. Preheat the oven to 350°F and line a baking sheet with parchment paper to prevent sticking.
4. Lightly dust a clean work surface with flour and carefully roll out the pie crusts to an even thickness.
5. Using a circular cookie cutter, create approximately 16 uniform rounds from the two 9-inch pie crusts, ensuring consistent size for even baking.
6. Place a generous tablespoon of the cooled fruit filling in the center of 8 pie crust rounds, leaving a small border around the edges.
7. Whisk together heavy cream and egg to create an egg wash. Carefully brush the edges of each filled round with the mixture to help create a secure seal.
8. Gently position the remaining pie crust rounds on top of the filled rounds, pressing the edges together to seal completely. Cut small vent slits on the top of each pie to allow steam to escape.
9. Brush the tops of the pies with additional egg wash to promote a golden, glossy finish.
10. Arrange the pies on the prepared baking sheet and bake for 25 minutes, or until they develop a rich, golden-brown color.
11. Once baked, remove from the oven and allow the pies to cool on the baking sheet for 15 minutes before transferring to a wire cooling rack to prevent soggy bottoms.

Notes

• Prevent soggy bottoms by preheating your baking sheet, which helps crisp up the pie crust from underneath.
• Substitute cornstarch with arrowroot powder for a gluten-free thickening alternative that works perfectly in fruit fillings.
• Chill the fruit mixture before filling to ensure a firmer texture and prevent excessive liquid from making the pastry soggy.
• Experiment with spices like nutmeg or ginger to add depth and complexity to the traditional peach-mango flavor profile.

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 250
• Sugar: 10g
• Sodium: 80mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg