Peach Mango Pie Filipino Flavor (Printable Version)
A flaky lattice pie filled with sweet peaches and mangoes, inspired by Filipino flavors for a delightful tropical dessert experience.
# Ingredients:
→ Filling
01 -
2 cups peaches, diced
02 -
1 ½ cups mangoes, diced
03 -
1 tablespoon lemon juice
04 -
3 tablespoons sugar
05 -
1 teaspoon vanilla extract
06 -
2 tablespoons cornstarch
→ Pie Dough
07 -
2 pie crusts, store bought or homemade
→ Assembly
08 -
1 beaten egg + 1 teaspoon water for egg wash
09 -
Coconut sugar or white sugar for sprinkling
10 -
All-purpose flour for dusting
# Steps:
01 -
Peel and dice the mangoes and peaches into small, uniform pieces.
02 -
In a medium saucepan over moderate heat, combine the diced mangoes and peaches. Add lemon juice, sugar, and a pinch of salt. Stir in vanilla extract and simmer until fruits release their natural juices.
03 -
Add cornstarch to the fruit mixture and stir continuously until thickened. Remove from heat and transfer to separate containers to cool completely to room temperature.
04 -
On a lightly floured surface, use a rolling pin to roll out the pie pastry slightly thinner than usual. Butter a pie pan thoroughly and line with one layer of pie dough.
05 -
Roll out the second pie crust on a floured surface until it's approximately ⅛ inch thick and 12 inches in diameter. Using a sharp knife or pastry wheel, cut the dough into even strips about ½ to ¾ inch wide.
06 -
Spoon the cooled mango-peach filling into the prepared pie shell, spreading evenly to create a uniform layer.
07 -
Arrange half of the dough strips vertically across the pie, evenly spaced. Fold back alternate strips halfway, then place one horizontal strip across. Unfold the vertical strips over the horizontal one. Continue weaving remaining strips to complete the lattice pattern.
08 -
Trim any overhanging lattice strips and press them firmly into the edge of the bottom crust to create a sealed perimeter.
09 -
Brush the lattice top with egg wash and sprinkle generously with sugar. Bake at 180°C (350°F) for 25-30 minutes until the crust achieves a golden-brown color and appears fully baked.
# Notes:
01 -
This pie combines the tropical sweetness of mangoes with the juicy richness of peaches for a Filipino-inspired dessert.
02 -
Allow the pie to cool for at least 2 hours before slicing to let the filling set properly.