How to make peach mango pie - Jollibee recipe inspired! This peach mango pie recipe makes 8 delicious hand pies, each with a flaky, buttery pie crust and filled with a juicy peach and mango filling!
In a medium saucepan, combine mango, peaches, granulated sugar, cornstarch, cinnamon, lemon juice, and salt. Heat over medium-high heat, stirring often.
¾ cup chopped mangoes, ¾ cup chopped peaches, ½ cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, ⅛ teaspoon salt, ¼ teaspoon ground cinnamon
Bring to a boil and lower heat to simmer for about 5 minutes until thickened and slightly reduced.
Remove from heat and cool slightly. Stir in vanilla extract.
½ teaspoon pure vanilla extract
Preheat oven to 350°F and line a large baking sheet with parchment paper or a silicone baking liner.
Roll out one pie crust on a lightly floured surface and use a 3½-inch round cookie cutter to cut 8 rounds. Repeat with second pie crust for a total of 16 rounds.
2 9-inch pie crusts, all-purpose flour
Spoon 1 tablespoons of peach-mango filling into the center of eight of the pie crust rounds.
Whisk together beaten egg and heavy cream. Brush egg wash around the edge of each round, surrounding the filling.
one large egg, 1 tablespoon heavy cream
Cover each with a second dough round and press around the edges to seal, crimping with fingers or a fork to eliminate any gaps.
Repeat with all of the rounds, creating eight hand pies. Use a sharp knife to cut vent holes in the tops of each.
Brush tops of each hand pie with more egg wash and sprinkle with turbinado sugar. Place on large baking sheet lined with parchment paper or a silicone baking liner.
turbinado sugar
Bake in preheated oven for 25 minutes, or until crusts are golden brown and filling is bubbling.
Cool on baking sheet for 15 minutes. Serve warm or transfer to a cooling rack to cool completely.
Video
Notes
Freezing Instructions: To freeze them before baking, just let them freeze solid, then store in an airtight container or freezer bag until ready to bake. You can then bake them straight from frozen -- just add a couple minutes to your bake time. They can also be frozen after baking for up to 2 months.