Peach Mango Pie

My husband grew up in the Philippines with a mango tree in his front yard. His nanny would pick fresh mangoes for him in the morning for breakfast or she would serve them over ice for a cold treat, my mother-in-law loves mangoes with sticky rice.

After his family moved to the United States, one of the desserts he introduced me to was peach mango pie from Jolly Bee. I became an eager fan of these fast-food treats! They are so much better than a McDonald’s Apple pie. Whenever my in-laws go to Jolly Bee, they know to bring me back at least two peach mango pies. So, I decided it was time to try to recreate the magic of this peach mango hand pie with a version of my own.

Ingredients:

For the filling

1 pound frozen peaches, thawed

1 1/2 pounds frozen mangos, thawed

1 cup white sugar

1 teaspoon vanilla

1/2 teaspoon salt

1/2 teaspoon powdered ginger

1/4 teaspoon nutmeg

1/4 cup corn starch

For the pie dough

300g (2 1/2 cups) all-purpose flour

142g (10 tablespoons) cold butter

1 teaspoon salt

10-12 tablespoons ice water

Method:

Pre-heat the oven to 400 degrees

First, mix the peaches, mangos, sugar, vanilla, salt, ginger and nutmeg then set aside to allow the fruit to release all the juices.

Meanwhile, make the pie dough. In a food processor add the flour, salt, and butter. Pulse the food processor until the butter is the size of peas. While the food processor is running, add the water, starting with ten tablespoons. Mix until the pie dough comes together adding more water if you need too.

Turn the dough out onto a floured surface and cut it in half. Put one half of the dough into a bag or plastic wrap and place it in the fridge to keep it cold while you roll out the other half. Roll out the dough to fit the 9’ pie pan. Gently lift the dough into the pie pan and place in the fridge to keep it cold.

Now, strain the fruit over a pot to catch all the juices. Place the pot on the stove over medium high heat, add the cornstarch and whisk it together. Once the juices are thick, remove from the heat and mix it back into the fruit. thickening the fruit juices will help the bottom of the pie to not be soggy.

Lastly, roll out the other half of the pie dough and cut it into eight strips to make the latus top. To assemble, fill the pie crust with the fruit and place four strips of pie dough on top. Fold back every other strip and place one strip of dough perpendicular to the parallel strips. Unfold the folded strips over the perpendicular strip. Repeat until all eight strips of pie dough are weaved together. Watch my video for a full look on how to make a latus top.

Crimp and trim the edges of the pie. Place in the oven for fifteen minutes, then reduce the heat to 350 degrees and bake another 30-40 minutes. Until the pie is golden brown, and the filling is bubbling. If the edges start to get too dark, place foil around the pie. Allow the peach mango pie to cool for 30 minutes before cutting into it. Enjoy warm with vanilla ice cream on a cool Spring night.

Link to dress

Link to belt

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I sure hope you give this Peach Mango Pie a try! Drop a comment below and let me know if you do. If you want to stay in the loop and never miss another blog post, subscribe to my email list here.

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