Peach Mango Pie

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A juicy sweet peach and mango filling is encased in a sweet, buttery pastry for the best Summer pie.

1. Make shortcrust pastry. Sift flour, icing sugar and sat into a ball. Rub cubed butter into the mixture with fingertips until it resembles breadcrumbs.

Add the egg and mix in. Add water and bring together until it forms a dough.Divide into two, shape into a disc, wrap in cling wrap and refrigerate for 1 hour.

2. Roll x1 one disc and line a 9-inch pie pan.

3. Add filling ingredients into a bowl and toss together.

4. Add filling into the base of the lined pie pan. Dot with butter.

5. Roll out pastry and cut into 6 strips. Lay three strips vertically over filling. Then weave in three strips horizontally.

6. Press top and bottom pastry together. Trim pastry then crimp edges. Brush top with egg wash and sprinkle with coarse sugar.

7. Bake until golden brown on top and bubbling.

8. Wait to cool, slice and serve with custard.