This Peach Mango Pie is what pie dreams are made of. It has a tender, flaky crust that is filled with sweet, cinnamon spiced peach and mango, topped with a buttery crumble topping.
Peach Mango Pie
Pie has always been one of my favorite things to make. It is my go-to dish to pass for holidays because there is NOTHING that tops a freshly baked pie. People are always so impressed by them. Is it because they are a daunting task? Is it because of the complex flavors? Or is it because there is something so comforting about them?
This Peach Mango Pie is one of my favorites because it is delicious and unique, but it is also…
- made for making ahead of time (perfect for busy holidays or dinner parties, details in recipe card)
- tastes great served warm, at room temperature, or chilled (with a scoop of ice cream of course)
- works well with fresh fruit, frozen fruit, or a combination (making it a year around pie)
Need more pie? Check out my Mini Lemon Meringue Pies!
The Vodka Butter Pie Crust
For this recipe I use my Vodka Butter Pie Crust (you can find the full recipe here). The pie crust can be simplified by using a store-bought crust. I like making my own because I find it very therapeutic and satisfying. The taste and texture is also a million times better.
TIP: Make sure your pie crust stays cold the entire time you are making this pie. If the pie crust comes to room temperature the butter will melt and you will have a tough crust once it is baked.
Roll out your chilled dough on a lightly floured surface. Make sure it is an even thickness and large enough to fit in a 9 inch pie plate with a 1 inch overhang. Place it in the pie plate and tuck the overhanging dough under itself and crimp as desired. Refrigerate.
TIP: With a fork poke holes on the bottom of the pie dough. This helps any unwanted air bubbles to escape and promotes a more even bake.
The Peach Mango Filling
The absolute best part of this filling is how it holds up once it is baked. It has a thick, jelly like consistency which I prefer in a fruit pie. Don’t you? The Peaches and mango are super similar in flavor but they perfectly compliment one another. One is sweeter and one has a tinge of tart. Add a dose of cinnamon to that and you have got an epic filling.
TIP: Use frozen fruit if fresh fruit is hard to find. Just be sure you thaw the frozen fruit to room temperature and strain off the excess juices.
In a bowl combine your peaches, mangos, sugar, cornstarch, cinnamon, nutmeg, lemon juice, and salt. Allow the mixture to macerate (soften and create natural juices) in the refrigerator for 30 minutes.
Strain the juices into a saucepan and heat over medium-high heat until it becomes a thick jelly. Add the jelly to your fruit filling and refrigerate it for 30 minutes or until the filling has cooled.
TIP: Keep your eye on the fruit juices and continually stir. It becomes a jelly super quickly so if you leave in unattended it could thicken too much or even burn.
The Crumble Topping
What sets this pie apart is the topping, no doubt. This crumble is easy to make and gives the pie a cinnamon cookie like crunch it deserved.
Mix together the flour, brown sugar, cinnamon, and a pinch of salt. Rub in the butter until you get chunky crumbs. Place in the freezer covered until you are ready to use them.
TIP: Don’t settle for a sandy texture! Keep working the crumble until the crumbs get large.
Constructing and Baking Your Pie
This is pretty self explanatory. Pour your peach mango filling on the pie dough and top with the crumble topping. Freeze your pie for 30 minutes, brush an egg wash on the outer crust, and throw it in the oven. Remember a super cold pie means an even bake and a super flaky crust.
TIP: Place one of your oven racks in the very center of the oven and the other one right below that. Place a piece of tinfoil on the bottom rack to catch any juices that may bubble out.
This pie bakes at two temperatures. It starts at 400° F for 30 minutes and then drops down to 350° F for 45 to 75 minutes. Why? The higher temperature will set the pie crust and then once you lower the heat it allows the pie to fully bake without burning.
TIP: If your crust is looking a little too dark place a piece of tinfoil loosely on top of the pie.
My Greatest Tip!
You can make this Peach Mango Pie all in one day, but I prefer not too. What I recommend is making all the elements the night before and constructing/baking your pie in the morning.
- Make the pie crust and place/ form it in your pie plate. Cover it with saran wrap (touching surface of the pie dough) and refrigerate.
- Fully prepare your peach mango filling. Place it in a glass bowl, covered it with saran wrap (touching the top of the filling) and refrigerate.
- Mix together your crumble topping in a glass bowl. Place it covered in the freezer.
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Peach Mango Pie
Vodka Butter Pie Crust (click here)
- 1 crust
Peach Mango Filling
- 3 cups peaches; skinless and diced
- 3 cups mangos; diced
- ⅔ cup granulated sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons corn starch
- 1 tablespoon lemon juice; about half a lemon
- 1 stick unsalted butter; room temperature
- 1 cup flour
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 egg; lightly beaten with a teaspoon of water.
Vodka Butter Pie Crust
- Prepare the Vodka Butter Pie Dough so you have one crust. Refrigerate the dough for 1 to 2 hours or overnight.
- Prepare your crumble topping by mixing together the flour, brown sugar, cinnamon, and salt.
- Rub the butter into the mixture until crumbs are formed.
- Cover the bowl with saran wrap and freeze until ready to use.
Forming Your Pie Dough
- Place the chilled, yet pliable pie crust on a lightly floured surface. Roll it out to an even thickness and so it will fit in a 9 inch pie plate with a 1 inch overhang.
- Place the rolled out dough into the 9 inch pie plate.
- Tuck the overhanging dough under itself and crimp as desired.
- With a fork poke holes on the bottom of the pie dough. Refrigerate and move on to making the filling.
Peach Mango Filling
- In a bowl combine the peaches, mangos, sugar, cornstarch, cinnamon, nutmeg, lemon juice, and salt. Place in the refrigerator to macerate for 30 minutes.
- Strain the filling so the juices go into a saucepan. Set the fruit aside.
- Heat the fruit juices over medium-high heat until it thickens and becomes a jelly consistency. Remove from heat.
- Add the jelly to your fruit filling and stir to combine. Refrigerate for 30 minutes until the filling is cold.
Constructing and Baking
- Pour cold filling into the chilled pie crust and then patting the crumble mixture on top.
- Freeze your constructed pie for 30 minutes. Preheat oven to 400° F and center the oven rack.
- Bake the pie at 400° F for 30 minutes. Then drop the heat to 350° F and bake for another 45 to 75 minutes. (If the crust and topping is getting too brown, cover loosely with tin foil).
- Transfer the baked pie to a cooling rack and serve.
- Stored at room temperature, covered for up to 3 days.
- Stored refrigerated, covered for up to 7 days.
- Stored frozen (baked or unbaked) for up to 3 months.
- At room temperature bake at 325°F for 20 minutes.
- Chilled pies bake at 325°F for up to 35 minutes.
If you make my Peach Mango Pie, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!