Warm and cozy meets summer fruit with this peach mango pie recipe infused with vanilla beans, cinnamon, brown butter and dark brown sugar.
It’s peach season and the only thing I love more than peaches is a warm and cozy, cinnamon and vanilla infused peach pie. But it’s the middle of summer and fresh mangoes are so delicious so let’s toss some of those in too lol.
How to make peach mango pie
This pie baby is made with a brown butter pie crust, a brown sugar cinnamon-y vanilla peach mango filling and topped with a crispy brown butter brown sugar streusel.
Wait. It gets better.
I used the leftover juice from the fruit to make a brown butter, brown sugar, cinnamon-y, vanilla bean ice cream… it is to die for. Get the recipe below!
The Pie Crust
This pie crust recipe is super simple to make and has never failed me and I always get a flaky pastry! & I’m not a fancy pie kind of girl. If you’ve been here a while, you’ll know that cakes are more my thing. So I’m telling you this pie crust turns out perfectly for me every time.
This pie crust recipe is also used in my apple butter pop tarts, Strawberry Blueberry Pie and cherry pop tarts and basically every other pie recipe that uses a pie dough.
I did make one little change here, I used all brown butter. If you do use the brown butter as well, make sure you brown a little more than you need so you can still measure out the proper amount.
If not, you may need to add a touch more water. Make sure to check out my post on how to brown butter if you’re unsure.
- Flour: I just use all purpose flour. There is such a thing as pastry flour and I know some people like cake flour for pie crusts too but all-purpose works perfectly here.
- I also HIGHLY recommend using a digital scale, as flour is almost always over measured.
- Sugar: I add just a touch of dark brown sugar in the pie crust. You can also use light brown or granulated sugar.
- Butter: You can do all butter, all brown butter (like I did here) or half and half (like I did in the strawberry blueberry pie). Just make sure to give the brown butter time to chill back until it’s hard again.
- I have not tried this recipe with shortening or lard so I can’t recommend them, although I don’t see why they wouldn’t work here.
- Water: you’ll want ice cold water. I measure my water first, pop it in the freeze while I get the rest of my ingredients ready and then bring it out when I need it (make sure it doesn’t actually freeze).
Mango Peach Filling
Oftentimes when you make a fruit pie with a juicy fruit filling, you end up with a soggy crust. That’s because the fruits, especially ripe berries, ripe peaches, mangos, etc. release a lot of juice in the oven, making it difficult for the bottom crust to bake through properly. There’s a few ways to combat this:
- Slice up the peaches and mangos pretty thin and toss them in a large mixing bowl with with the brown sugar, vanilla and cinnamon. Let this mixture macerate for about an hour or so. Then strain it and you’ll see all the juice that’s been released. I actually strain it twice, once at about half an hour in (reserve this juice to make ice cream!).
- Before filling the pie, toss the fruit mixture with cornstarch. Depending on how juicy and ripe the fruit is you may need a little more but I use ⅓ cup (42g) cornstarch for 2-2.5lbs of fruit.
- (You can squeeze in 3 lbs of fruit in this recipe as well but do ½ cup cornstarch then and a touch more sugar).
- Once you’ve laid out the bottom pie crust into your pie plate, dust the bottom with about a tablespoon of cornstarch.
- Don’t bake at convection – a convection (fan) oven uses a fan to rotate the heat more evenly throughout the oven. A conventional (no fan/conduction) oven usually has the heat coming from the bottom. If you bake at convection, the top can brown quicker than the bottom will bake but with a conventional the heat coming from the bottom goes directly to that bottom layer so it’ll bake slightly quicker without browning the top too much.
The streusel layer is even simpler to make than the filling. I thought a brown buttery crumble would pair really well with the peach mango pie but feel free to also just use the top pie crust.
To make the streusel, simply melt the butter, pour all the ingredients over it, and mix. You’re going to want to mix it until it forms pea sized chunks so that when you take a bite out of the crisp, you get those mini, sweet chunks that crunch in your mouth. Then spread it on top of the pie and bake.
Tips for getting the pie crust just right
- Temperature matters: to create a flaky crust, you want the butter to be cold so it doesn’t melt into the other ingredients. To keep the butter as cold as possible I like to put my flour and sugar in the food processor bowl and then freeze the whole bowl while I cube my cold butter.
- Add the butter to the bowl and freeze while you measure the ice cold water. For ice water, I just put 1-2 ice cubes in the cup and then measure the water or measure the water and freeze it for a few minutes.
- Temperature matters again: Refrigerate the pie dough after you’ve made it and once it feels a little more firm, about 30-60 minutes later, you can roll it out. I roll out half at a time (so the bottom crust first and then the top crust) so the other half doesn’t get too warm.
- If you’re making designs with the top crust and it starts to feel sticky/soft, just refrigerate it again for a few minutes.
- Temperature matters one more time: You want the pie crust and the streusel to hold their shape while they’re baking. If you bake room temperature pie dough, the butter will melt right out and the crust will shrivel up. The streusel will melt into one nice big streusel chunk lol.
- What you want to do is, once the pie is all done, pop it in the fridge or the freezer for about half an hour before baking. You want the crust to be firm and cold before baking so that it holds its shape.
Frequently Asked Questions
What to do with the leftover fruit juices from the mango peach filling?
I’M SO GLAD YOU ASKED!!! This juice smelled amazing so I knew I couldn’t toss it. You reduce it to make a thicker syrup and use it in cocktails, icecreams, coffee, etc.
Here’s what I did:
- I reduced the juice on the stove over medium heat until it was about half of the amount and slightly thicker. I went from about 6oz to 3.5oz.
- Then I combined it with the leftover brown butter that I had, about ¼ cup (56g). Refrigerate it while you make your favorite vanilla ice cream.
- I used an easy no-churn recipe with 2 cups of heavy whipping cream, whipped and combined with 1 14oz can of sweetened condensed milk and vanilla beans.
- Spread a layer of ice cream into the pan, then swirl with some of the sauce we made. Top with crushed graham crackers and repeat 3x.
- Freeze and top the pie with this deliciousness.
Can I use other fruit?
Yes, technically… You can use whatever fruit you want but I’m a little biased towards peaches and mangos lol.
Can I use a store bought pie crust?
Yes you can use store bought pie crust but I don’t know if it’s just me, I always feel like store bought pie crusts have a slightly bitter taste? But it will definitely work for this recipe. However I always recommend a homemade pie crust, especially when brown butter is involved *wink*.
Can I use frozen fruits to make a pie?
I haven’t tested it for this one but generally yes you can sub fresh fruit with frozen fruit. However, if you use frozen peaches and mangos (or any other frozen fruit) to make this pie they generally release more water than fresh fruit so I definitely recommend increasing the cornstarch to at least ½ cup, if not ⅔ cup.
How to store peach mango pie
If you slice the pie while it’s warm, it will definitely still leak some of the juices out. It needs to come to room temperature in order for the filling to set properly.
Mine was still just slightly warm when I sliced it for these photos. If you want to eat it warm, you can either embrace the mess or just microwave the slice for 10-15 seconds after slicing it.
If you want to make it a little less runny, another option is to use 1/2 cup (64g) cornstarch instead of the 1/3 cup (42g).
Thanks so much for reading today’s post, if you have any questions just comment down below. Make sure to leave it in the comment section because I can’t answer in the rating section :).
As always, have a blessed day and happy baking!
- 2 cup (240g) all-purpose flour, spooned and leveled
- 1 tbsp granulated sugar
- 3/4 cup (170g) salted brown butter, cold
- 1/3-1/2 cup (79mL-118mL) ice cold water
- 1 egg for egg wash
- 1-2 Tbsp turbinado sugar
- *you'll only need half of the pie crust*
Peach Mango Filling
- 1 1/2 lbs fresh peaches (5-6 peaches), pitted and thinly sliced
- 1 lb fresh sliced mangos (2 large mangos)
- 1/2 cup (100g) dark brown sugar, lightly packed
- 2 tsp vanilla bean paste
- 1/3 cup (42g) cornstarch, spooned and leveled*
Brown Sugar Streusel
- 1/2 cup salted butter, browned and melted
- 1 3/4 cups (210g) all-purpose flour
- 1/2 cup (100g) dark brown sugar, lightly packed
- 1 tsp cinnamon
- ice cream for topping
- Place the flour and sugar in the bowl of the food processor. Place the whole bowl in the freezer while you cube the butter. Add the cubed butter to the flour and sugar in the freezer, for 5 minutes.
- Remove the the bowl from the freezer, place it on the food processor and pulse until pea seize chunks form.
- While the food processor is on, stream in the water just until it starts to come together. Start with only 1/3 cup of water and use up to 1/2 cup if needed. You want the dough to be crumbly and just barely stick together.
- Remove the dough from the food processor, press it together so it all sticks together. Divide the dough in half and wrap each one in plastic wrap. Freeze one for later and refrigerate one for an hour.
Peach Mango Filling
- In a large bowl combine sliced peaches and mangos with the brown sugar and let it macerate for about an hour.
- The juice will collect at the bottom of the bowl, strain it and discard the liquid (I use it for homemade snow cone syrup or ice cream *see blog post). I do this twice, once at half an hour and then at one hour.
- Before assembling the pie, toss the fruits with the vanilla, cinnamon and cornstarch until they're evenly coated.
Brown Sugar Streusel
- In a medium bowl, combine the melted butter with the flour, brown sugar and cinnamon.
- Use a fork to stir it together until it forms pea size chunks.
- When the pie crust is firm but still malleable, roll out the bottom crust to a circle that's about 1/8-inch thick. Place it into a deep pie dish, bringing it all the way to the top edge.
- Dust the bottom of the pie crust with 1-2 tsp of cornstarch
- Spoon the peach mango filling over the pie crust, leaving as much of the juice behind.
- Sprinkle the streusel on top and refrigerate the pie for about 20-30 minutes while the oven preheats.
- Preheat the oven to 350F conventional (no fan). Beat an egg with a fork until the yolk is well combined with the egg white. Brush the edge pie crust with the egg wash.
- Bake the pie for about 60 minutes. The crust should be a dark golden brown and the filling should bubble around the edge.
- Allow to cool for a few hours. I like to slice it when it's at room temperature or slightly chilled, so it doesn't leak as much. Top with a scoop of vanilla ice cream (or the one we made in the FAQs section *wink*) and enjoy!
you can put a baking sheet pan underneath the pie filling if you're afraid of it bubbling over - I had no issues with this since the crust fully covers the pie and the filling is not overfilled.
*if you want to make it a little less runny, you can do up to 1/2 cup (64g) cornstarch instead.
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Amount Per Serving: Calories: 321Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 66mgSodium: 127mgCarbohydrates: 46gFiber: 3gSugar: 23gProtein: 4g
Nutrition information may not be fully accurate.