Peach Mango Pie with All-Butter Crust
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!
Equipment
- Food Processor * or *
Ingredients
All-Butter Pie Crust
- 1 cup unsalted butter, frozen 1 cup usually = 2 sticks
- 3 cups all-purpose flour
- 2 tablespoons brown sugar
- ¼ teaspoon salt
- ½ cup cold water
- 1 egg white
- 1 tablespoon granulated sugar
Peach Mango Pie Filling
- ⅔ cup granulated sugar
- ¼ cup all-purpose flour
- ½ teaspoon cinnamon
- 4 large peaches, pitted and chopped
- 2 large mangoes, pitted and chopped
Instructions
All-Butter Pie Crust
- Add your butter, flour, brown sugar, and salt to a food processor or blender and blend until butter starts to cut into the dough.1 cup unsalted butter, frozen, 3 cups all-purpose flour, 2 tablespoons brown sugar, ¼ teaspoon salt
- With your food processor or blender on, add the ice-cold water and blend for about 10 more seconds.½ cup cold water
- Transfer contents of the food processor to a large mixing bowl, and use clean hands to work the dough until no extra flour is left behind. You will likely still have chunks of butter in your dough!
- Split the dough roughly in half. Roll one half into a ball, wrap it in saran wrap or a clean kitchen towel, 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 2/3 cup of sugar, flour, and cinnamon to a large mixing bowl and stir to combine.⅔ cup granulated sugar, ¼ cup all-purpose flour, ½ teaspoon cinnamon
- Next, peel and chop your mangoes into chunks, about 1-2 inches wide. Chop the peaches roughly the same size as the mango chunks. You can choose to leave the peel on your peaches for added texture (I do!), or remove them.2 large mangoes, pitted and chopped, 4 large peaches, pitted and chopped
- Add your chopped mangoes and peaches to the dry ingredients. Toss so your fruit is coated.
Pie Assembly
- Preheat the oven to 425 °F.
- 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 a lattice, or cut out an “X” shape in the center, to allow steam to escape the top while baking.Ps. I have a full in-depth post on how to make a pie crust for more details!
- Add cooled filling to the pie dish with crust, and add your top crust. Brush the top crust with egg whites and sprinkle with 1 tbsp granulated sugar.1 tablespoon granulated sugar, 1 egg white
- Bake for 20 minutes at 425°F, then lower the oven to 375°F and bake for another 40 minutes. Your filling should be bubbling and very aromatic.
- Allow your pie to cool before diving in!
Notes
- You can easily use this filling in a store-bought dough for a quicker, easier pie.
- Love a good pie? You gotta check out this list of my best pie recipes!