Peach Mango Pie: Grab your favorite pie crust, some frozen peaches and mangos, and a few other ingredients and whip up this delicious, easy dessert in no time. With just 15 minutes of prep time, this peach mango pie recipe may be the easiest pie recipe ever!
Preheat your oven to 375 degrees F and spray a 9-inch pie pan with non-stick cooking spray.
Flour both sides of 2 pie crusts using the 1/4 cup of flour. Line the bottom of your pie pan with one of the pie crusts. With the other pie crust, place a few slits evenly in the centre for the pie to vent and set aside.
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.
Scoop the peach mango mixture into your pie pan with bottom crust, leaving any excess liquid behind in the bowl.
Place the second pie crust with the slits on the top of your pie. It’s easiest to do this by rolling the crust up onto a rolling pin and then rolling the pie crust back out across the top of the pie.
Tuck the top pie crust under the edges of the bottom pie crust and pinch together. You can also create a ruffle pattern while pinching or use a fork to gently seal the edges if you wish.
In a small bowl, lightly whisk together 1 tablespoon water and 1 egg to create an egg wash for the top of your pie. Brush a thin layer of egg wash over the top of the pie and then sprinkle the 1 tablespoon of sanding sugar evenly over the entire top.
Bake the pie in your preheated oven for 1 hour, or until the pie filling is bubbly and the pie crust is golden. If your pie crust edges start to brown before the top of the pie, you can loosely cover just the edges of the pie with aluminum foil or a pie shield until the last 20 minutes of bake time.
Cool the pie completely before cutting and serving. Serve topped with whipped cream or a scoop of vanilla ice cream!
Notes
STORAGE: This peach mango pie can be stored at room temperature, covered, for up to 2 days. You can refrigerate this pie in an airtight container for up to 4 days, or you can freeze this pie in a freezer-safe airtight container for up to 6 months.