Peach Mango Pie

Cute pie with star design on top crust served with pile of plates and forks and a cup of coffee, striped linen

5 from 1 vote

This peach mango pie is made with an all-butter pie dough you make in the food processor, making this recipe easy, even if pie dough makes you nervous!

Prep Time45

Cook Time1 15

Chill time1

Total Time3

Course: Dessert

Cuisine: American

Servings:

Calories: 482kcal

Author: Janice Lawandi

Equipment

Ingredients

All-butter pie dough

312 grams bleached all-purpose flour
5 mL Diamond Crystal fine kosher salt
173 grams unsalted butter
100 mL cold water

Peach mango pie filling

900 grams large peaches see notes 1 and 2
900 grams mango see notes 1 and 3
100 grams granulated sugar
30 mL cornstarch
15 mL fresh lemon juice
1.25 mL Diamond Crystal fine kosher salt

Assembly

1 large egg(s) whisked with 1 pinch of salt
15 mL Turbinado sugar

Metric - US

Instructions

All butter pie dough

In the bowl of a food processor fitted with the metal blade, combine the flour and salt. Add the cold butter and pulse to form a coarse crumble. I use a Cuisinart Food Processor I got on Amazon.
Add the water and pulse it in, then let the food processor run just until the dough comes together.
Divide the dough in two and transfer both pieces to your work surface. Shape both pieces into a disk. Wrap each in plastic wrap and chill for 45 minutes to 1 hour.

Peach mango pie filling

In a large bowl, stir together the sliced fruit.
Add the sugar, cornstarch, fresh lemon juice, and salt. Stir well.
Let the fruit macerate for at least 30 minutes. The fruit will release juice so be sure to stir the mixture periodically. This is a good time to roll out the pie doughs and get them ready to go.
When the fruit is softened, strain the juices and place them in a measuring cup.
If you have 180 mL (⅔ cup) of fruit juices, you probably have enough cornstarch so transfer the juice to a saucepan. If you have closer to 250 mL (1 cup) of fruit juices, add in another 15 mL (1 tablespoon) cornstarch to the mixture before transferring the juice to a saucepan.
Cook the juices on medium heat until the mixture gels and forms a very gluey thick paste.
Scrape the gelled paste into the bowl with the fruit and stir to combine. Set aside.

Roll out the dough and assemble the pie

After 45 minutes of chilling, retrieve one disk of dough. Roll it to a 10x15 rectangle on a floured surface. Transfer to a big cookie sheet and chill again.
Roll the disk to a 14" circle. Transfer to metal pie plate and fit it in place.
Trim the overhang of dough to neaten up the edge. If you want a crimped edge, leave roughly a 1 inch overhang so that you can tuck it under to create a thicker edge of dough and you can then crimp it with your thumbs and forefingers.
Pour the gelled filling into the pie and smooth it so it's an even, tight layer. Place in the fridge.
Retrieve the rolled out rectangle of dough from the fridge. Using a variety of star-shaped cookie cutters of different sizes, cut out as many stars as you can.
Take the pie out of the fridge and decorate with the star shapes, allowing them to overlap in places.
Brush the entire surface and edges evenly with a thin layer of egg wash. Sprinkle with turbinado.
Freeze the pie for 15 to 20 minutes while your oven heats up.
Preheat the oven to 425 ºF (220 °C) for about 20 minutes or until you are sure it has reached the desired temperature.
Place the cold pie on a sheet pan and bake it in the centre of the oven for 30 minutes.
Drop the oven temperature down to 350 ºF (175 °C) and continue baking the pie for 60 to 75 minutes, until it is evenly golden brown all over and until the filling is bubbling even in the centre of the pie.
Remove the pie from the oven and let it cool completely before cutting into it to ensure it's set (at least 4 hours, if not overnight).
Serve with ice cream, if desired (popcorn ice cream or even cardamom ice cream would be great with this pie).

Notes

This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
To fill the pie crust, you will need 1.5 L to 1.75L or 6 to 7 cups of sliced fruit. Make sure to measure the volume of fruit to make sure you have enough before you macerate the fruit.
I am lazy so I left the skins on the peaches. I honestly don't think you even notice them in the filling in the end, so why bother blanching them to peel them first?
For the mangoes, I prefer to use Ataulfo mangoes which are golden yellow in colour on the outside and they have less fibre. They are larger than the small Alphonso mangoes and the Ataulfo mangoes are also a little more affordable.

Nutrition