The BEST Peach Mango Pie Recipe (Super Easy + So Good!)
Constructing and Baking. Brush the egg wash on the bottom and sides of the pie dough. Pour the cooled peach mango filling into the pie dough. Top the filling with the frozen crumble topping and lightly pat it down. Freeze your constructed pie for 30 minutes. Preheat oven to 400 °F and center the oven rack.
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Pour the filling into an airtight, freezer-safe container and freeze for up to 3 months. Unbaked Pie. Fill and assemble the mango and peach pie, then wrap the pie pan well with plastic wrap and place it in a ziplock freezer bag. Freeze the pie for up to 2 months. Bake right from frozen in a 180ºC / 350ºF oven.
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Preheat oven to 375°F. Combine sugar, flour, spices and 1/4 teaspoon salt. Add fruit; toss. Transfer to pastry-lined pie plate. Drizzle with lime juice. Trim pastry. Roll remaining pastry into a 12-inch circle. Cut slits in pastry; place on filling. Trim to 1/2 inch beyond edge; fold under bottom pastry.
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Place the assembled pies on a baking sheet lined with parchment paper and freeze for 1 hour to chill. Heat a heavy-bottomed pot of neutral oil to 200C/390F. Carefully lower the pies into the oil, be careful as they will splatter. Fry three at a time, for 2-3 mins, turning halfway, until golden brown.
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Here's a visual step-by-step photo guide to help you make the most delicious peach-mango pie recipe. Start by making the peach mango pie filling. Once the filling as thickened, allow it to cool slightly. Meanwhile, preheat the oven to 350°F. Line two baking sheets with parchment paper. 3. Dust a clean flat surface such as your countertop or a.
The BEST Peach Mango Pie Recipe (Super Easy + So Good!)
Step 3: Into a medium pot, add in the mango and peaches, sugar and cornstarch mixture, lemon juice and zest and stir to combine.Place the pot on the stovetop and bring to a boil for a few minutes over medium heat. Reduce heat to low, cover and cook for 10 minutes, stirring half way through.
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Preheat oven to 425°F (218°C) and put a baking sheet lined with foil on the middle rack. Drain the fruit, saving ¼ cup of the fruit liquid. In a large bowl, combine the fruit, ¼ cup liquid, cornstarch, lemon juice, cinnamon, and salt. Toss until well combined.
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Prepare the filling. In a sauce-pot or pan, combine together the mangoes, peaches, sugar, cinnamon, and nutmeg. Heat this mixture over medium heat for about 5-10 minutes, stirring occasionally, until the sugar dissolves and the juices from the mangoes and peaches begin to release.
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Flour both crusts. Place one crust in the pie pan. In a large bowl, combine your 16 ounces peaches, 16 ounces mango, 3/4 cup sugar, 1/4 cup brown sugar, 1/2 tablespoon cinnamon, 1 teaspoon nutmeg, 2 tablespoons cornstarch, 1 tablespoon lemon juice, and 2 teaspoons vanilla extract until well mixed. Combine filling ingredients.
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Make the crumble topping. In a mixing bowl, mix together flour, sugar, cinnamon, and salt. ⅔ cup granulated sugar, 1 cup plain flour, pinch of salt, 1 teaspoon ground cinnamon. Rub the butter into the flour mixture until crumbs are formed; keep it in the fridge until needed. ½ cup butter.
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STEP 1: Gather and measure the ingredients for your peach mango pie. STEP 2: Add the chopped mangoes and peaches in a medium saucepan together with sugar, cornstarch, lemon juice, salt, and cinnamon. Cook over medium-high heat, stirring occasionally, making sure everything is combined well.
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Instructions. In a small bowl, mix the cornstarch and sugar together. In a saucepan or small pot, combine the peaches, mangoes, sugar-cornstarch mix, salt, and the syrup from canned peaches. Mix well. Bring to a simmer over medium heat and continue cooking for 3-5 minutes or until it becomes really thick like jam.
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Preheat the oven to 180°C/350°F/Gas mark 4. Place in the oven for approx. 35-40 minutes until the pastry is golden brown and the pie filling is bubbling. With a sharp knife check, the fruit is soft and cooked through.
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Peach and mango filling. In a medium-sized saucepan on medium heat, stir 1 cup peaches, 1 cup mangoes, 2 tbsp peach syrup (from the can), 2 tbsp brown sugar, ¼ tsp cinnamon and a pinch of salt. Taste and see if you're okay with the level of sweetness. If not, adjust and add more syrup and/or sugar.
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Bake the Peach Mango pie, rotating halfway through baking, for 55 - 65 minutes or until crust is golden brown (even on the pie's bottom) and filling is bubbling. If needed, use a pie shield or tin foil around the pie's edges to prevent burning during the bake.
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Instructions. In a medium saucepan, combine mango, peaches, granulated sugar, cornstarch, cinnamon, lemon juice, and salt. Heat over medium-high heat, stirring often. Bring to a boil and lower heat to simmer for about 5 minutes until thickened and slightly reduced.
