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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Preheat the oven to 350°F and line a baking sheet with parchment paper to prevent sticking.
- Lightly dust a clean work surface with flour and carefully roll out the pie crusts to an even thickness.
- Using a circular cookie cutter, create approximately 16 uniform rounds from the two 9-inch pie crusts, ensuring consistent size for even baking.
- Place a generous tablespoon of the cooled fruit filling in the center of 8 pie crust rounds, leaving a small border around the edges.
- 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.
- 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.
- Brush the tops of the pies with additional egg wash to promote a golden, glossy finish.
- Arrange the pies on the prepared baking sheet and bake for 25 minutes, or until they develop a rich, golden-brown color.
- 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