This mango peach pie is filled with fresh juicy, peaches and mangos. These tropical stone fruits are spiced with cinnamon, nutmeg and ginger and baked in a flakey pie crust for the perfect summer pie.
4 cups peaches, sliced
4 cups mangos, sliced
¾ cup sugar
3 tbsp flour
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ground ginger
¼ tsp salt
1 tbsp lemon juice
1 package pre-made pie crust
1 egg white + 1 tbsp water, for egg wash
Preheat oven to 375˚F.
Combine sliced mangos and peaches in a large mixing bowl.
Stir in sugar, flour, cinnamon, nutmeg, ginger, salt and lemon juice. Mix until well coated. Allow to macerate while preparing pie plate.
Add lower crust to greased pie plate.
Fill with mango and peach mixture.
Assemble lattice on top of fruit mixture with remaining pie dough.
Brush egg wash over top crust.
Bake for 55-60 minutes, or until crust is golden and flakey.
Allow pie to cool for at least 30 minutes before slicing.
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