Peach Mango Pie Recipe

Hey hey hey! I’m back! It’s been awhile since my last post and I must say, I really miss blogging. But I was busy with so many things and one of those is baking. Yes, my husband and I are like in baking craze recently especially after we discovered this peach-mango pie recipe. The pie turned out so good that we have been making a plate (or two) three weekends (going on four) in a row already.

I got the crust recipe and filling recipe off different sources (pie crust recipe here and peach mango pie filling here) but I’m glad I didn’t encounter any major issue while baking. The crust can also be used for other fillings.

Crust

Ingredients

• 2 cups all-purpose flour, sifted
• 1 teaspoon salt
• 2⁄3 cup butter or 2⁄3 cup shortening
• 5 -7 tablespoons cold water

Instructions

1. Put flour into a mixing bowl with the butter.
2. Using a pastry cutter, cut the butter into the flour.
3. add salt and water.
4. Mix until dough is formed.
5. Roll out on flat surface.
6. Bake at 375 degrees until brown.*

* I did not bake the crust ahead of the filling, baked them at the same time instead and the result is still great. However, you can try baking the dough first to yield crispier crust.

Filling

Ingredients

• 1 egg, beaten
• 2 cups sliced mangoes
• 2 cups sliced peaches
• 4 tbsp sugar
• 2 tsp cinnamon*
• 4 tbsp flour**
• juice from 1 lemon***

Instructions

1. In a mixing bowl combine peaches, mangoes, lemon juice, sugar, flour and cinnamon.
2. Line the pie pan with dough.
3. Pour fruit mixture in the pie pan.
4. Slice strips of dough from the remaining pastry sheet then arrange it on top of pie pan in lattice pattern.
5. Brush top with beaten egg.
6. Bake in a 190C preheated oven for 45 minutes or until crust turns golden brown.

* The first time we made this, we didn’t have cinnamon powder around so we skipped it but the filling still tasted great.
** Can be substituted with corn starch.
*** The filling recipe calls for juice of one lemon but we adjusted ours to make the mixture less watery. We also tried using calamansi and honey concentrate (Del-C brand my Tito sent from Zamboanga) and it tasted great as well.

The first plate we made. Our baking pan is too wide for our dough mixture so the lattice top is sparse.

The second plate we made. The husband is too lazy to do the lattice top properly. :D

A slice from what the husband made all by himself. The entire top is covered but he failed to secure the edges properly and the holes (to let steam out) are too small thus the overflowing filling.