Summer is a great time to make pies with all kinds of fruit being in season. Although, if you prefer to enjoy your fruit as a snack and want to ensure that you are using the ripest fruit possible there’s nothing wrong with using frozen. That’s just what I did for this Peach Mango Pie. I happened to have frozen peaches (leftover from another recipe) and mangoes (I was planning on making smoothies) in my freezer so I decided to put them to good use.
While you can bake with frozen fruit, I opted to thaw out the peaches and mangoes beforehand. Once they were defrosted, I stirred together flour, cinnamon, ginger and nutmeg in a large bowl and then added in the peaches and mangoes. I gently folded everything together. I always opt to use refrigerated pie crust, it’s a great short-cut and foolproof. After rolling out 1 of the pie crust and extra inch or two I pressed it into a 9-inch pie plate and filled it with the peach mango filled and then drizzled it with fresh lime juice.
I then decided to get a little fancy and cut the other pie crusts into strips to make a lattice design. I used to be a bit intimated by making a lattice pie but after making a few of them I have the pattern down pat. Finally, I brushed the top of the pie with an egg white wash, sprinkled turbinado sugar over it and placed it on a baking sheet to bake in a 375 F preheated oven.
Once it cooled a bit it was time to slice into it. The peached and mangoes were a wonderful complement to each other and that squeeze of lime juice over the filling really brightened the flavors of the fruit.
Peach Mango Pie
1 box refrigerated pie crusts (2 count)*
1 cup sugar
2 tablespoons flour
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
3 cups thinly sliced peeled peaches, fresh or frozen**
3 cups, peeled & sliced mangoes, fresh or frozen**
2 teaspoons fresh lime juice
1 egg white
1 tablespoon water
*You can also make your crust from scratch
Preheat the oven to 375F. Whether you are using a store bought or homemade pie crust roll out one of the crusts into a 12-inch circle and then place in a 9-inch pie dish. Set aside.
If using frozen fruit, thaw the fruit and then drain. You can thaw the fruit in a colander in the sink to make it easier to drain.
In a large bowl whisk together the sugar, flour, cinnamon, ginger, nutmeg and salt. Add in the frost and toss to coat with the flour mixture. Transfer the mixture to the pie dish and drizzle with the lime juice.
Roll the other pie crust into a 12-inch circle as well and place on top of the filling. Cut slits into the top crust and then trim and crimp edges of the pie. Whisk together the egg white and water and then brush over pie. Sprinkle with the coarse sugar.
Place the pie on a baking and bake in the preheated oven for 50 minutes. If the edges of the pie begin to brown too quickly cover with foil for the last 20 to 25 minutes. Cool on a wire rack.
Recipe from Better Homes & Gardens