Peach/Mango Pie
Peach/Mango Pie is what you’ve been craving this summer! Lush peaches that make peach pie irresistible burst with even more sweet flavor when introduced to mangoes. They were made for each other! Whether you opt for a top crust or our excellent Crumble Topping this pie will make you wonder why it took them so long to get together.
Here are a few fruit pie baking notes:
- Once you move the pie to a middle rack, spread a piece of foil on the bottom rack, underneath the pie. Turn up the edges to catch any juice that might overflow from the baking pie.
- If you make your own crust, remember that the edges of your pie crust act as a dam to keep the juices from flowing over. Make the edges fairly high, and as sturdy as you can.
- For the first ten minutes of baking at 425°F check the crust edges of your pie frequently to make sure there are no collapses. An all-butter crust is especially susceptible, but checking frequently during this phase can save your pie! If an area begins to sag, carefully reshape it with your fingers. If necessary, remove from oven and patch with any pie scraps you might have on hand from forming the crust.
- The bubbling pie lets you know the filling is hot enough to cause the cornstarch to thicken. So make sure that you see bubbles (or at least a little puffing and browning) in the center of the pie.
- If you don’t have an edge guard for your crust you can make one out of aluminum foil.
- Accentuate the flavors of your Peach/Mango Pie with slivers of fresh mint and/or a scoop of vanilla ice cream. Amazingly delicious!
Lush peaches that make peach pie irresistible burst with even more sweet flavor when introduced to mangoes. They were made for each other!
- 1 Unbaked Pie Crust (for a 10" pie)
- 1.5 cup Crumble Topping
- 1.5 lb Fresh Peaches (Peeled and sliced)
- 1 lb Fresh Mango (Peeled and sliced)
- 2 tsp Lemon Juice
- 1/4 cup Cornstarch (1 tsp. more if fruit is very juicy)
- 8 oz Sugar
- 1/2 tsp Ground Cinnamon
- 1 oz Butter (Cut into small pieces)
Preheat oven to 425°F
Dot bottom crust with the Butter pieces.
In a small bowl, combine the Sugar, Cornstarch, and Cinnamon.
Stir Lemon Juice into peaches and mangoes, then stir in the sugar mixture.
Pour immediately into crust.
Top with crust or crumble topping.
If using a pastry crust, be sure to cut vents or designs to release steam!Place on bottom rack of oven for 15 minutes, to help the bottom crust brown.
Reduce oven heat to 350°F, move pie to a middle rack and bake until filling bubbles in the middle, about 1 hour. You may need to cover the crust edges to keep them from over-browning.
Place aluminum foil on the bottom rack to catch any drips.Remove pie from oven and let cool for at least 30 minutes.
Refrigerate when completely cooled.