Peach Mango Pie with All-Butter Crust

on May 13, 2021
last updated on July 7, 2021
5 from 1 vote

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This Peach Mango Pie with All-Butter Crust is a fresh new take on the classic All-American pie with sweet fruit and cinnamon filling and the flakiest crust!
close up of slice of peach mango pie on a plate with whipped cream

Looking for a fresh new take on a fruity pie? This Peach Mango Pie has all the warmth and buttery goodness of an apple pie, but with more tropical flavors!

Although I love a traditional pie as much as the next gal, switching it up now and then is a fun way to test new flavors, and lean into peach and mango season. Eating seasonally is one of the best ways to live more sustainably, and this has quickly become one of my all-time favorite seasonal pies!

overhead shot of slice of pie on a plate next two whole pie partially sliced in a pie dish

Peach Mango Pie Tips and Tricks



Frozen Butter is Key

The key to getting a flaky, buttery crust is retaining some solid chunks of butter in your dough. Those chunks then melt in the oven and give you a perfectly delicious crust.

To keep those chunks intact through all the processing and rolling and manipulating with your hands, they need to be very cold.

It’s best to put two sticks of butter in the freezer the night before, or at least a couple of hours before making this. Frozen sticks will also be able to slice into cubes!

Green tip: Look for organic and palm oil-free butter if you can. Buying organic means you are supporting farms that do not use damaging pesticides and fertilizers, and palm oil production is a huge driver behind deforestation.

Once your butter is frozen, just grab your other essentials and we are ready to go! Here’s what else you’ll need:

Achieving A Classic Lattice

I’ve been at it for years and mine is still a little imperfect. I’ve grown to love the raw, homemade look of my all-butter pie crust.

My advice is to not strive for absolute perfection. You can spend hours in the kitchen that way. It WILL still taste good, and that’s the point, right?

The recipe makes enough dough for both a top and bottom crust. You will split it in half, using some for the bottom and some for the lattice top. After splitting the dough in half, you’ll push one half into a pie dish.

Take the other half and roll it up into a ball. Then, cover it with either a clean kitchen towel or a piece of saran wrap. Stick the pie dish and this extra ball of dough in the refrigerator.

Green tip: 50% of food waste happens at home. The average shelf-life of all-purpose flour is about 8 months, but freezing it can extend its life by another year and a half! just store it in an airtight container and stick it in the freezer to avoid wasting it.

For the easiest dough to work with, it’s best to let it cool in the refrigerator for 1 & 1/2 – 2 hours before rolling it out to use for your lattice.

If you’re in a rush, you can use it immediately—the taste will still be amazing, but you’ll find it harder to achieve that beautiful lattice!

In this case, I would recommend against a lattice top. Just roll the ball of dough into a roughly circular shape and cut an “X” shape in the center. Place it on top of your pie in pinch the corners over the edges of the dish.

If you do have time for it to cool and are attempting a lattice, use a floured rolling pin to flatten it until it is about 1/2 inch thick.

Make sure to flour your surface, or for an easier transfer, you can do it on parchment paper. It should be roughly circular when you are done rolling it out and flattening it with your fingers.

Next, slice your crust vertically into 14 even parts. I would find this task simply impossible without my handy dandy pastry cutter (affiliate link).

Take every other strip of pie crust and place them vertically across your surface, leaving about an inch of space in between. Make sure to place them lightly, you’ll need to lift them to weave your leftover strips over and under horizontally.

Use the remaining dough to place horizontally over your pie filling, alternating over and under the strips you have already placed vertically.

This part’s fun! Weaving over and under, sweating next to your hot oven, over and under and over and under and—voila! All of a sudden your beautiful lattice appears!

Once your peach mango pie filling is cooled, you can add it to your pie dish with the crust. Then, use a spatula or your hands to carefully place the beautiful lattice on top of your pie filling.

Spread it out to reach all sides of the pie dish, and use your index finger an thumb to pinch the sides around the perimeter of the pie dish.

slice of pie with cinnamon sticks in the background and two forks

Peach season is so much fun because peaches are so versatile! They can be used in both sweet and savory dishes, and of course in cocktails, too!

Why You Should Make this Peach Mango Pie



  • It’s unique! All the comfort of an apple pie, but with new flavors.
  • It’s dynamic. Peach and mango is a dynamic duo and flavor combo that can’t be beaten.
  • It has the actual FLAKIEST crust. The all-butter crust is the perfect accompaniment to the fruity filling.

If you’re loving this Peach Mango Pie and are looking for more fun fruity pies, check out this Pineapple Pie and Drunken Apple Pie.

Peach Mango Pie with All-Butter Crust

5 from 1 vote
Recipe by Marley Goldin Course: DessertCuisine: American
Servings

12

servings
Prep time

30

minutes
Cooking time

1

hour 
Resting Time

2

hours 
Total time

3

hours 

30

minutes

This Peach Mango Pie with All-Butter Crust is a fresh new take on the classic All-American pie with sweet fruit and cinnamon filling and the flakiest crust!

Ingredients


  • All-butter Pie Crust
  • 1 cup (2 sticks) unsalted butter, frozen

  • 2 & 1/2 cups all-purpose flour

  • 2 tablespoons brown sugar

  • 1/4 teaspoon salt

  • 1/2 cup ice water

  • 1 egg white

  • 1 tablespoon granulated sugar


  • Peach Mango Pie Filling
  • 2/3 cup granulated sugar

  • 1/4 cup all-purpose flour

  • 1/2 teaspoon cinnamon

  • 2 teaspoons lemon juice

  • 4 large peaches, pitted and chopped

  • 2 large mangoes, pitted and chopped

Directions


  • All-Butter Pie Crust
  • Cut two frozen sticks of butter into cubes, about an inch wide.
  • Add your cubed butter, flour, brown sugar, and salt to a food processor or blender and pulse a couple of times. Your butter should still be in chunks.
  • Next, add ice-cold water and pulse 5-10 more times until it starts to form a dough. It’s okay if there is still some loose flour.
  • Transfer contents of food processor to a large mixing bowl, and use clean hands to work the dough until no extra flour is left behind. You should still have chunks of butter in your dough!
  • Split the dough roughly in half. Roll one half into a ball, wrap it in a clean kitchen towel (or similar), and place it in the refrigerator.
  • Use your hands to press the other half into your pie dish, using your index finger and thumbs to pinch the crust up against the sides of the dish.

    Put your pie dish in the refrigerator, and let both halves rest in the refrigerator for two hours.

  • Peach Mango Pie Filling
  • When your dough is almost done resting, it’s time to start your filling! Add the sugar, flour, and cinnamon to a large mixing bowl and stir to combine.
  • Next, peel and chop your mangoes into chunks, about 1-2 inches wide.

    You can choose to leave the peel on your peaches, or remove it! I love the texture leaving the peel on provides.

    Chop the peaches roughly the same size as the mango chunks.
  • Add you chopped mangoes and peaches and your lemon juice to the dry ingredients. Toss so your fruit is coated.

  • Pie Assembly
  • Preheat oven to 425 degrees Fahrenheit.
  • Remove your ball of dough from the refrigerator. Flour your surface and rolling pin, and roll out the dough until it is roughly 1/2 inch thick.

    Cut into strips to make lattice (detailed instructions above), or cut out an “X” shape in the center, to allow steam to escape the top while baking.
  • Add cooled filling to the pie dish with crust, and add your top crust. Brush the top crust with egg whites and sprinkle with granulated sugar.
  • Bake for 20 minutes at 425°F, then lower oven to 375°F and bake for another 40 minutes. Your filling should be bubbling and very aromatic.
  • Allow to cool before diving in!

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2 thoughts on “Peach Mango Pie with All-Butter Crust”

    1. Hi Shirley!

      I used a 9-inch pie dish. Thank you so much for asking, I will add that to the post for clarity. Happy baking!

      Best,

      Marley

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