Peach Mango Pie. Peach Mango Pie. Literally the best way to use peaches – ever. There’s nothing like the fruit filling of this great dessert. Pair that with the flaky crust and you’re going to be in dessert heaven.
Peaches, mangoes, strawberries, and pineapple all lovingly surrounded by the flakiest piecrust ever. Trust me when I say you’ll be dreaming about this for a long time.
I thought I would share it with you! Just taking it out of the oven. 🙂
Pull up a chair and I’ll cut you a slice! A little-whipped cream with that?
This post was originally published June, 2018 and updated May 28, 2020.
Tropical flavors with every bite
So you’ve probably heard about peach mango pie, right?
Peaches and mangoes are a great combination. The sweetness of the peaches combines delightfully with the tartness of the mangoes.
So originally that was my plan. A peach and mango pie recipe.
But when I started looking for a how to make either a skillet peach pie or a simple mango pie recipe and began looking up the ingredients, I was pretty sure that frozen fruit would be the way to go.
I love using my cast iron skillets for baking. The heat distribution is very even and it’s perfect for flaky pie crust.
You can check out some of my other recipes using a CI Skillet. Did you know that there’s a Facebook group called Cast Iron Crazy?
Seriously they do, and I’m a member. You should check it out, they are awesome folks. But I digress. 🙂
All those yummy peaches, mangoes, strawberries, and pineapple are so colorful and sweet, they reminded me of summertime sangria. Sangria is very popular these days and I know it’s a great summertime drink.
Fruits like strawberries and peaches add a juicy sweetness to mangoes.
Have you experienced a strawberry mango sangria recipe? So that’s how I came up with this recipe! Homemade peach mango sangria skillet pie.
This delicious Homemade Peach Mango Pie was just the ticket to bring some juicy fruit goodness into our lives!
For this recipe, I used my easy flaky pie crust recipe and you can see it here.
Ingredients Needed To Make This Delicious Fruit Pie
- Piecrust , for one deep dish pie dish or 9″ cast iron skillet
- Mixed fruit, pkgs fresh frozen ,600g or 14 oz each thawed and drained
- Lemon juice
- Lemon zest
- Egg white, for brushing the crust before it bakes
How to make peach mango pie
Homemade pie crust is the very best, and this recipe makes enough for 4 deep dish pies – so there are lots to freeze for the next time you want to bake a pie!
Step One: Preheat the oven
Preheat the oven to 425F
Step Two: Prepare the crust
Prepare your pie crust and place it in the cast iron pan, crimp the edges. Keep enough dough aside to make the lattice and leaf cutouts
Step Three: Mix the fruit
In a large bowl mix the fruit, sugar, cornstarch, lemon juice and lemon zest and set aside. Roll out the pastry dough and cut your lattice strips with a pastry cutter, and make as many leaf cutouts as you think you will need.
Step Four: Add the mixture to the skillet
Put the fruit mixture in the skillet once you have all the lattice ready.
Step Five: Weave the lattice
Weave the lattice over the top and have fun placing the different leaf cutouts.
Step Six: Brush with egg white
Brush the top of the pie with egg white
Step Seven: Bake the Pie
Place the pie in the oven and bake for 15 minutes.
Step Eight: Reduce the Heat
Reduce the heat to 375 and bake for another 35 – 45 minutes depending on your oven.
Remove and let cool before serving.
Fresh or Frozen Fruit?
So because I live in Canada, fresh frozen fruits are what we often use when baking fruit pies due to our limited growing season.
I must admit this was the first time using fresh frozen and it’s so easy and saves a lot of time because there is no need to peel and prepare the fruit.
Just thaw it out at room temperature and make sure you let the excess moisture drain away.
TIP: I lay out the frozen fruit on a cookie sheet and it seems to thaw pretty evenly.
Now, these delicious sangria fruits are sweet enough on their own, so I really reduced the amount of sugar and only used a 1/2 cup. You can adjust this for your own taste of course, but I found this measure to be just right.
Place the pastry in your skillet – or pie plate if you prefer and if you wish to decorate with lattice and leaves like I did, leave the pie filling in the bowl until the last minute.
Cutting lattice and leaf cutouts take a little time, and it’s best not to put the liquid in too soon – otherwise, the pie will get very soggy, and you will have a mess.
So enjoy the recipe, please be sure to leave a 5 star rating and give me your comments and especially if you make this deliciously sunny Homemade Peach Mango Pie.
Adding egg wash helps the pie crust turn golden brown on top. It’s a nice way to add a golden coloring and give your pie dough that perfect look.
I prefer using frozen fruit for the reasons I explained above but if it’s peach season where you are, give it a try! That mango filling with ripe peaches sounds so good!
I actually put some butter on top of them and bake them. I dip them in fruit filling once they’re baked and they’re so good!
How to store leftover pie
To keep your pie as fresh as possible for as long as possible, keep it in a pie container that is airtight. You don’t have to store this in the fridge if you don’t want to.
More Easy Pie Recipes
- 1 Piecrust , for one deep dish pie dish or 9" cast iron skillet
- 2 pkgs mixed fruit, pkgs fresh frozen ,600g or 14 oz each thawed and drained
- 1/2 cup sugar
- 1/3 cup cornstarch
- 2 tsp lemon juice
- 1 tbsp lemon zest
- 1 egg white, for brushing the crust before it bakes
- Preheat the oven to 425F
- Prepare your pie crust and place it in the cast iron pan, crimp the edges.
- Keep enough dough aside to make the lattice and leaf cutouts
- In a large bowl mix the fruit, sugar, cornstarch, lemon juice and lemon zest and set aside.
- Using your fave rolling pin, roll out the pastry dough and cut your lattice strips with a pastry cutter, and make as many leaf cutouts as you think you will need.
- Put the fruit mixture in the skillet once you have all the lattice ready.
- Weave the lattice over the top and have fun placing the different leaf cutouts.
- Brush the top of the pie with egg white
- Place the pie in the oven and bake for 15 minutes.
- Reduce the heat to 375 and bake for another 35 - 45 minutes depending on your oven.
- Remove and let cool before serving.
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Amount Per Serving: Calories: 236Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 130mgCarbohydrates: 41gFiber: 2gSugar: 21gProtein: 2g
Enjoy this delicious and easy to make peach mango pie. Your friends and family will love it!
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