Peach Mango Pie: More Than Just Fruit, It’s Memory in Flakes

The Unexpected Charm of Ripe Overreach

I don’t usually bake with fruit that’s practically screaming to be picked—like these peaches and mangoes. It’s the smell that gets you: tropical sweetness, a hint of earth under all that juicy heat. My grandmother’s kitchen was never much for fancy cooking, but her pies? They had an honest messy beauty, like a kid’s drawing. That’s what makes this Peach Mango Pie feel right now. It’s not just about cracking flaky crust around a fruit mash. It’s about holding onto the summer that won’t quit, even as the days slowly cool. These fruits are abundant, and yes, maybe I’m trying to lock in the sunlight a little before it’s gone. Because sometimes a pie isn’t just a dessert. It’s a little rebellion against the fleeting. A small, sweet reminder of what’s worth grabbing while it lasts.

Peach Mango Pie

This pie features a flaky, golden-brown crust filled with a mash of ripe peaches and mangoes. The fruit filling is cooked until thickened and bubbly, resulting in a juicy and tender interior with a slightly crisp crust that holds its shape when sliced.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 1 1/2 cups all-purpose flour for the crust
• 1/2 cup unsalted butter cold and cubed
• 4-5 tablespoons ice water
• 3 large peaches peeled, pitted, and chopped
• 2 mangoes ripe mangoes peeled and chopped
• 1/2 cup granulated sugar adjust to taste
• 2 tablespoons cornstarch as a thickener
• 1/4 teaspoon ground cinnamon optional
• 1 egg egg beaten, for egg wash
• 1 tablespoon water for egg wash

Equipment

• Rolling pin
• 9-inch Pie Dish
• Mixing bowls
• Saucepan
• Fork
• Pastry brush

Method

 

1. Combine flour and salt in a mixing bowl. Add cold, cubed butter and use a pastry cutter or fork to cut in the butter until the mixture resembles coarse crumbs with some pea-sized pieces.
   1 1/2 cups all-purpose flour, 1/2 cup unsalted butter
2. Add ice water gradually, one tablespoon at a time, mixing gently with a fork until the dough just begins to come together. Gather the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
   4-5 tablespoons ice water
3. Preheat the oven to 425°F (220°C). Remove the chilled dough from the refrigerator, and on a lightly floured surface, roll it out into a 12-inch circle. Fit the crust into a 9-inch pie dish, trimming excess edges.
4. In a mixing bowl, combine chopped peaches and mangoes. Add sugar, cornstarch, cinnamon, and mix well. Let sit for 10 minutes to allow juices to combine.
   3 large peaches, 2 mangoes ripe mangoes, 1/2 cup granulated sugar, 2 tablespoons cornstarch, 1/4 teaspoon ground cinnamon
5. Pour the fruit mixture into the prepared pie crust, spreading it evenly. Dot with small bits of extra butter if desired.
6. Roll out the second dough disc or prepare a lattice top if preferred. Place the top crust over the filling and trim the edges. Seal the edges by pinching or crimping. Brush the top with beaten egg mixed with water to give it a shiny, golden finish.
   1 egg egg, 1 tablespoon water
7. Bake in the preheated oven for 45 minutes or until the crust is golden brown and the filling is bubbling through the vents. Check midway and cover edges if they brown too quickly.

Maybe I’ll leave some of the juice on the counter, see if it peters out or if I end up finishing it straight from a spoon. Honestly, that’s kind of the point, isn’t it?