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peach mango pie with ice cream

Peach Mango Pie Recipe

Bernice Baran
Warm and cozy meets summer fruit with a peach mango pie recipe infused with vanilla beans, cinnamon, brown butter and dark brown sugar.
5 from 9 votes
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Prep Time 45 minutes
Cook Time 1 hour
Additional Time 2 hours
Total Time 3 hours 45 minutes
Course Pies & Tarts
Cuisine American
Servings 8 -12 servings
Calories 321 kcal

Equipment

Ingredients
  

Pie Crust

  • 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 large 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 (680g) 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
  • 1/2 tsp cinnamon
  • 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 spooned and leveled
  • 1/2 cup (100g) dark brown sugar lightly packed
  • 1 tsp cinnamon
  • ice cream for topping

Instructions
 

Pie Crust

  • 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.
    2 cup (240g) all-purpose flour, 1 Tbsp granulated sugar, 3/4 cup (170g) salted brown butter, 1-2 Tbsp turbinado sugar
  • 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. 
    1/3-1/2 cup (79mL-118mL) ice cold water
  • 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.
    *you'll only need half of the pie crust*

Peach Mango Filling

  • In a large bowl combine sliced peaches and mangos with the brown sugar and let it macerate for about an hour.
    1 1/2 lbs (680g) fresh peaches, 1 lb fresh sliced mangos, 1/2 cup (100g) dark brown sugar
  • 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.
    2 tsp vanilla bean paste, 1/2 tsp cinnamon, 1/3 cup (42g) cornstarch

Brown Sugar Streusel

  • In a medium bowl, combine the melted butter with the flour, brown sugar and cinnamon.
    1/2 cup salted butter, 1 3/4 cups (210g) all-purpose flour, 1/2 cup (100g) dark brown sugar, 1 tsp cinnamon
  • Use a fork to stir it together until it forms pea size chunks.

Assemble

  • 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 (177C) 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 and sprinkle turbinado sugar on the edges of the crust.
    1 large egg for 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!
    ice cream for topping

Notes

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.

Nutrition

Serving: 1gCalories: 321kcalCarbohydrates: 46gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 5gCholesterol: 66mgSodium: 127mgFiber: 3gSugar: 23g
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