Description
This Peach Mango Pie recipe is a delightful copycat of Jollibee's famous dessert, featuring a sweet and tangy peach-mango filling encased in a flaky, golden-baked crust. Perfect for a summer treat or anytime you crave a fruity hand pie bursting with tropical flavors.
Ingredients
Fruit Filling
- ¾ cup chopped mangoes (fresh or frozen)
- ¾ cup chopped peaches (fresh or frozen)
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- ¼ teaspoon ground cinnamon (optional)
- 1 tablespoon lemon juice
- ⅛ teaspoon salt
- ½ teaspoon pure vanilla extract
Pie Crust and Assembly
- All-purpose flour (for dusting)
- 2 9-inch pie crusts (store-bought or homemade)
- 1 large egg (beaten)
- 1 tablespoon heavy cream
- Turbinado sugar (for topping, or more granulated sugar)
Instructions
- Combine Ingredients: In a medium saucepan, mix the chopped mangoes, peaches, granulated sugar, cornstarch, optional cinnamon, lemon juice, and salt together.
- Cook Filling: Heat the mixture over medium-high heat, stirring frequently to prevent burning.
- Simmer: Once boiling, reduce heat to a simmer and cook for about 5 minutes until the mixture thickens and reduces slightly.
- Finish Filling: Remove from heat and allow to cool slightly, then stir in the vanilla extract for added flavor.
- Preheat Oven: Set your oven to 350°F (177°C) and line a large baking sheet with parchment paper or a silicone liner.
- Prepare Dough Rounds: Roll one pie crust on a lightly floured surface. Using a 3½-inch round cookie cutter, cut out 8 rounds. Repeat for the second crust to have a total of 16 rounds.
- Fill Rounds: Place about 1 tablespoon of the peach-mango filling in the center of eight rounds.
- Apply Egg Wash: Whisk together the beaten egg and heavy cream, then brush the edges of each filled round to help seal the pies.
- Seal Hand Pies: Top each filled round with a second dough round and press around the edges to seal, crimping with fingers or a fork to ensure there are no gaps.
- Vent Pies: Use a sharp knife to make vent holes on the tops of each hand pie to allow steam to escape while baking.
- Add Topping: Brush the tops of each hand pie with more egg wash and sprinkle with turbinado sugar for a sparkling finish.
- Bake: Arrange the hand pies on the prepared baking sheet and bake in the preheated oven for 25 minutes, or until the crusts are golden and the filling is bubbling.
- Cool and Serve: Let the pies cool on the baking sheet for 15 minutes before serving warm, or transfer to a cooling rack to cool completely.
Notes
- You can use fresh or frozen mangoes and peaches based on availability.
- Adjust the sugar level to your taste depending on the sweetness of the fruit.
- For a crisper crust, chill the pies before baking for 15-20 minutes.
- These hand pies can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat in a preheated oven at 350°F for 10-12 minutes to regain crispness.
