Crispy Peach Mango Pie

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Instructions. In a medium saucepan, combine mango, peaches, granulated sugar, cornstarch, cinnamon, lemon juice, and salt. Heat over medium-high heat, stirring often. Bring to a boil and lower heat to simmer for about 5 minutes until thickened and slightly reduced.

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Flour both crusts. Place one crust in the pie pan. 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. Combine filling ingredients.

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Roll out one disk to about ⅛ inch in thickness and press into a pie plate. Cut the edges to about 1 ½ inches overhang and fold over and flute the edges. Brush the inside with some egg wash. Make the filling and add to the pie dish. Take the 2nd pie dough and roll to about 12 inches in diameter and ⅙ inch thick.

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STEP 1: Gather and measure the ingredients for your peach mango pie. STEP 2: Add the chopped mangoes and peaches in a medium saucepan together with sugar, cornstarch, lemon juice, salt, and cinnamon. Cook over medium-high heat, stirring occasionally, making sure everything is combined well.

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Instructions. In a small bowl, mix the cornstarch and sugar together. In a saucepan or small pot, combine the peaches, mangoes, sugar-cornstarch mix, salt, and the syrup from canned peaches. Mix well. Bring to a simmer over medium heat and continue cooking for 3-5 minutes or until it becomes really thick like jam.

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Bake the Peach Mango pie, rotating halfway through baking, for 55 - 65 minutes or until crust is golden brown (even on the pie's bottom) and filling is bubbling. If needed, use a pie shield or tin foil around the pie's edges to prevent burning during the bake.

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Constructing and Baking. Brush the egg wash on the bottom and sides of the pie dough. Pour the cooled peach mango filling into the pie dough. Top the filling with the frozen crumble topping and lightly pat it down. Freeze your constructed pie for 30 minutes. Preheat oven to 400 °F and center the oven rack.

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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.

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Step 3: Into a medium pot, add in the mango and peaches, sugar and cornstarch mixture, lemon juice and zest and stir to combine.Place the pot on the stovetop and bring to a boil for a few minutes over medium heat. Reduce heat to low, cover and cook for 10 minutes, stirring half way through.

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Prepare the filling. In a sauce-pot or pan, combine together the mangoes, peaches, sugar, cinnamon, and nutmeg. Heat this mixture over medium heat for about 5-10 minutes, stirring occasionally, until the sugar dissolves and the juices from the mangoes and peaches begin to release.

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Here's a visual step-by-step photo guide to help you make the most delicious peach-mango pie recipe. Start by making the peach mango pie filling. Once the filling as thickened, allow it to cool slightly. Meanwhile, preheat the oven to 350°F. Line two baking sheets with parchment paper. 3. Dust a clean flat surface such as your countertop or a.

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Preheat the oven to 180°C/350°F/Gas mark 4. Place in the oven for approx. 35-40 minutes until the pastry is golden brown and the pie filling is bubbling. With a sharp knife check, the fruit is soft and cooked through.

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Fill the pie crust with the peach-mango mixture, smoothing the filling to create a level surface. 5. Roll out the second disk of dough to a 1/4-inch thickness. Cut the dough into 1-inch strips. 6. Arrange half of the dough strips horizontally across the top of the pie, with the longest strip in the center. 7.

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Preheat oven to 375°F. Combine sugar, flour, spices and 1/4 teaspoon salt. Add fruit; toss. Transfer to pastry-lined pie plate. Drizzle with lime juice. Trim pastry. Roll remaining pastry into a 12-inch circle. Cut slits in pastry; place on filling. Trim to 1/2 inch beyond edge; fold under bottom pastry.

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Preheat oven to 425°F (218°C) and put a baking sheet lined with foil on the middle rack. Drain the fruit, saving ¼ cup of the fruit liquid. In a large bowl, combine the fruit, ¼ cup liquid, cornstarch, lemon juice, cinnamon, and salt. Toss until well combined.

Crispy Peach Mango Pie

Bake the pie. To keep the edges of the crust from getting too brown, cover them with strips of foil. Bake the peach mango pie at 375ºF for 35 to 40 minutes, or until the fruit is bubbling up through the vents and the crust is golden brown. Serve. Let the pie rest for 15 minutes so the juices can thicken a bit.