Peach Mango Pie
Serves 8
45 mins prep
75 mins cook
240 mins Chill Time
360 mins total
This Peach Mango Pie with crumble topping is delicious, flaky, and filled with a spiced peach and mango filling. Best part is the buttery crumb topping. I guarantee this will be your go to pie!
Peach Mango Filling
Crumble Topping
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Vodka Butter Pie Crust
Prepare my Vodka Butter Pie Dough or your own homemade recipe. Refrigerate the dough ball for 1 to 2 hours or overnight. If you are using store-bought move onto the next step.
Crumble Topping
To a small bowl add the flour, brown sugar, cinnamon, and salt, mix together until well combined.
Add the room temperature, unsalted butter to the bowl and rub together with your hands until large crumbs are formed.
TIP: Don't settle for a sandy texture, it takes a few minutes of rubbing to get the extra large crumbs.
Cover the bowl with saran wrap and freeze until ready to top pie.
Forming Your Pie Dough
Place the chilled, yet pliable pie dough ball on a lightly floured surface. Roll it out to an even thickness and so it will fit in a 9 inch pie plate with a 1 inch overhang. Skip if you are using store bought pie dough.
Place the rolled out dough into the 9 inch pie plate.
Tuck the overhanging dough under itself and crimp as desired.
With a fork poke holes on the bottom of the pie dough. Refrigerate for 1 to 2 hours (or overnight).
Peach Mango Filling
In a bowl combine the peaches, mangos, sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Place in the refrigerator to macerate for 30 minutes.
Strain the filling so the juices go into a saucepan. Set the fruit aside.
Heat the fruit juices over medium-high heat until it thickens and becomes a jelly consistency. Remove from heat.
TIP: Closely watch the fruit juices and continually stir or the filling can burn or over thicken. It takes about 10 minutes.
Add the jelly to your fruit filling and stir to combine. Refrigerate for 30 minutes or until the filling is cooled to room temperature.
Constructing and Baking
Brush the egg wash on the bottom and sides of the pie dough.
Pour the cooled peach mango filling into the pie dough.
Top the filling with the frozen crumble topping and lightly pat it down.
Freeze your constructed pie for 30 minutes. Preheat oven to [wprm-temperature value="400" unit="F"] and center the oven rack.
TIP: Place another oven rack below the centered one and place a piece of aluminum foil on it to catch any juices that may bubble out and spill.
Bake the pie at [wprm-temperature value="400" unit="F"] for 30 minutes. Then drop the heat to [wprm-temperature value="350" unit="F"] and bake for another 45 to 75 minutes until the crust is golden brown and the filling bubbling.
TIP: If the crust and topping is getting too brown, cover loosely with tin foil.
Transfer the baked pie to a cooling rack and allow it to cool to room temperature.
Cut the Peach Mango Pie into 8 equal slices and serve with whipped cream or vanilla ice cream.
