Peach Mango Pie Recipe

a slice of peach mango pie on a white plate.

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5 from 2 reviews

By: Eileen Gray

This Peach Mango Pie is the perfect marriage of gorgeous tree ripened peaches with sweet and juicy mango.

Prep Time: 30

Bake Time: 1 15

Macertating Time: 2

Total Time: 3 45

10 servings

Ingredients
US Customary - Metric

1 recipe Perfect Pie Crust (divided in half and chilled)
1 ½ pounds peach slices (fresh or frozen)
1 ½ pounds mango chunks (fresh or frozen)
¼ teaspoon table salt
4 oz granulated sugar (½ cup)
1 each lemon
1 oz corn starch (¼ cup)
1 each egg (for egg wash)

Instructions

In a large bowl, toss 1 ½ pounds peach slices, 1 ½ pounds mango chunks with ¼ teaspoon table salt, 4 oz granulated sugar and the juice from the lemon. Allow to macerate for 1-2 hours.
Roll one piece of the pie dough to line a deep dish pie pan, allowing an inch of dough to hang over the sides of the pan. Roll the other piece of dough to a 12" round. Sprinkle the surface with flour and fold in half. Sprinkle with flour and fold in half again. Place the folded dough into the lined pie plate and cover with plastic. Refrigerate the pie shell while the fruit is macerating.
Preheat the oven to 350 °F.
Strain the fruit and collect the juice. Transfer the fruit back to the bowl.
Combine 1 oz corn starch with 1/4 cup of the juice and whisk until smooth. Bring the remaining juice to a boil in a small saucepan.
Whisk the cornstarch slurry into the boiling juice. Whisking constantly, cook the juice mixture until it returns to a boil and thickens. Fold the thickened juice with the fruit slices. Remove the pie pan from the refrigerator. Set the folded top crust aside and and pour the filling into the chilled pie crust.
Brush the edges of the pie with egg wash. Unfold the dough and lay it over the fruit filling. Trim the edges of the dough and crimp the seams with a fork or your fingers. Brush the top of the pie with egg wash and sprinkle with granulated sugar. Cut an X in the center of the pie and peel back the pieces to make a vent hold.
Bake about 1 ¼ hours until the juices in the middle of the pie are actively bubbling and the fruit in the middle is tender.
Cool on a wire rack at least 3-4 hours before slicing.