Peach Mango Pie Recipe

5 from 2 votes

This Peach and Mango Pie recipe embodies Summer. Fresh juicy peaches and mangoes fill a buttery, sweet shortcrust pastry that literally melts in your mouth. Perfect for Summer entertaining.

Prep Time30

Cook Time50

Chill time1 20

Total Time2 40

Course: Dessert

Cuisine: American

Servings: 23cm (9-inch) pie

Calories: 4822kcal

Author: Emma Duckworth

Equipment

Pie pan 23cm x 4cm (9-in x 1.5-in)

Ingredients

Sweet Shortcrust Pasty

440 g plain flour (all-purpose)
80 g powdered icing sugar (confectioners’ sugar)
½ teaspoon fine salt
230 g unsalted butter chopped into small cubes, cold
2 large eggs lightly beaten, cold
80-120 ml water ice cold

Peach Mango Filling

450 g peaches (4 peaches) peeled, de-stoned and cut into chunks
450 g mangos (2 large mangos) peeled, de-stoned and cut into chunks
1 lemon zest
1 tablespoon lemon juice
110 g granulated sugar
65 g plain flour (all-purpose)
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
unsalted butter cold, cubed
1 egg for egg wash beaten with 1 teaspoon water
1 tablespoon coarse sugar, raw or demerara sugar (optional)

Metric - US Customary

Instructions

Make the Pie Dough

Rub the butter into the flour. In a large mixing bowl, sift the flour, confectioners’ sugar, and salt. Add the butter and toss until the cubes are coated. Rub the mixture together between your fingers until it reaches a breadcrumb consistency with a few hazelnut-sized pieces of butter still visible.
Add egg and water. Make a well in the centre and add the egg. Using a fork, mix the egg into the flour. Add 1 tablespoon (15 ml) of the ice-cold water, and use your fingertips to bring the dough together. If the dough isn’t clumping together, add more water sparingly.
Bring the dough together and refrigerate. Tip the dough onto a lightly floured countertop, and use floured hands to shape the dough into a ball, taking care not to overwork it. Divide the dough in two and form each into equal discs. Wrap each one well in plastic wrap and smooth it with your fingertips. Refrigerate for 1 hour minimum or overnight.

Make the Pie Filling

Mix filling. Into a mixing bowl, add the chopped mango and peach, flour, sugar, lemon zest and juice, ground cinnamon, and ground ginger. Mix together until the fruit is evenly coated.

Assemble the Pie

Roll the base and place it in the pan. Remove dough discs from the fridge. Roll out dough until 30cm (12in) diameter; place on a pie plate. Press to fit without stretching dough; trim edges until even with the pie plate.
Add fruit filling to the pie pan. Heap the fruit filling in the bottom of the pie base. Dot the butter over the filling.

Create Lattice Top

Cut strips. Roll the second piece of dough to about 25cm/10 by 38cm/15 inches. Use a sharp knife or a pizza cutter rolled in a bit of flour so that it doesn’t stick, and cut strips about 2 inches wide. You need 6 strips in total.
Lay verticle strips of dough. Lay 3 strips vertically across the top of your pie, with an equal amount of space between them. Peel back every other vertical strip, then lay one of the horizontal strips across the width of the pie. Unfold the vertical strips so they lie flat against the pie.
Weave horizontal strips of dough. Next, peel back every other vertical strip, starting with the strips you didn’t unfold before. Lay a horizontal strip across the width of the pie, spaced an even distance from the first horizontal strip. Unfold the vertical strips so they all lie flat against the pie.
Prep the pie for the oven. Trim the excess dough from the sides and press the lattice top into the base around the edges. Use your fingers to crimp the edges of the pie, all the way around.
Refrigerate the pie for 20 minutes whilst the oven preheats to 220°C (440°F).
Brush the top of the peach mango pie with egg wash and sprinkle with coarse sugar.
Bake. Place the pie on a baking sheet to catch any drips. Reduce the oven temperature to 180°C (350°F). Bake for 50-60 minutes until the crust is deep golden brown and the filling is bubbling. If the pie edges start to brown too quickly, tent the pie in foil and continue to bake.
Remove the pie from the oven and allow it to cool for 20 minutes before serving warm. Or leave it to cool completely. Serve with ice cream or cream.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Store pie covered well in plastic wrap in the fridge for up to 5 days.

Freeze the cooled pie in the freezer for 30 minutes to harden it slightly. Double-wrap it with plastic wrap. Freeze for up to 2 months.

To thaw: When ready to bake, unwrap the pie and brush it with eggwash and sprinkle with raw sugar. Bake from frozen in a 180C/350F oven.

TIP 1: Use ice-cold water and cold butter to make the dough. Don't overwork the dough otherwise, it will be tough.

TIP 2: Make sure to egg wash the pastry top, this gives the pastry a nice golden sheen and a crispy top. The raw sugar adds the perfect crunch!

Tip 3: Cover the pie in a foil tent if browning too quickly. Bake until golden.

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