This easy Peach Mango Pie is made with a flaky pie crust loaded with fresh, juicy mango and peach and topped with a cinnamony crumble topping! I promise you will love this pie!
Roll out the pie crust, then place it into the 22 cm pie pan.
1 pie crust
Tuck the overhanging dough under itself and crimp the pie edges if you like. And poke some holes on the bottom of the crust.
Bake the crust for 10 minutes at 190C, then allow to cool.
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
Prepare the Filling
In a mixing bowl, mix mangoes and peaches.
3 cups mangos, 3 cups peaches
In a saucepan, add sugar, cornstarch, nutmeg, cinnamon, lemon juice, salt and water over medium-high heat, cook until it thickens, turn off the heat.
¼ teaspoon nutmeg, 2 tablespoon cornstarch, ¼ cup water, 1 tablespoon lemon juice, ⅓ cup brown sugar, ½ teaspoon ground cinnamon
Pour the mixture on top of the mangoes and peaches, stir to combine. Put the mixture in the fridge for 20-30 minutes until cold.
Assemble everything
Preheat the oven to 176° C.
Pour the filling into the pie crust and then sprinkle the crumble mixture on top.
Bake the pie for 40-45 minutes. Allow to cool, then serve.
Notes
If you feel the filling is a bit too liquid like at any point in the process, don't be afraid to drain some water or juices out and save for another recipe. If you dump a really wet mixture into the pie crust, the bottom may become almost too wet to bake correctly.
If you're using a store-bought crust, it will bake faster than if it were homemade. Homemade crusts take a tad-bake longer to achieve the golden-brown look, so keep checking the oven at small intervals.
The edges of the crust will start to get more golden than the centre of the pie. To avoid the pastry's edges from burning and allow the centres to get nicely baked, you can tent the edges using some foil paper.
Storage: Keep it at room temperature for 2-3 days or in the fridge for up to 5 days. You can also freeze it for up to 2 months.Make ahead of time: To make ahead of time, prepare the pie crust, prepare the pie filling and the crumb topping and store everything separately in the fridge for 2-3 days ahead of making the recipe.