Easy Peach Mango Pie
User Reviews
5
Easy Peach Mango Pie
Description
This Easy Peach Mango Pie uses sliced peaches and cubed mangoes tossed with brown sugar, all-purpose flour, cinnamon, and salt, bound by melted vegan butter. The mixture is assembled into a standard pie crust, topped with a second crust sealed around the edges with vent cuts to let steam escape during baking. The pie is baked at 375°F for approximately 50 minutes until the crust is golden and the filling bubbly.
The filling combines the natural sweetness and juiciness of ripe peaches and mangoes with a subtle cinnamon warmth. The vegan butter contributes richness to the filling and helps thicken it when combined with flour. The crust provides a flaky, slightly crisp texture that contrasts the tender cooked fruit inside.
For serving, allowing the pie to cool for at least 30 minutes helps the filling set, making it easier to slice. The pie is enjoyable on its own or served with vegan vanilla ice cream to complement the fruit flavors and add creaminess. Baking it over a foil-lined tray catches any overflow for easier cleanup.
Ventilation of the top crust is crucial to prevent steam buildup that can sog or burst the pie. Adjusting the sugar amount lets you control sweetness based on fruit ripeness. Using thawed frozen fruit works well when fresh fruit is out of season.
Ingredients
- 2 pie dough store-bought
- ½ to 1 cup brown sugar
- ½ cup vegan butter melted
- 3 tablespoons all-purpose flour
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 pounds peaches thawed, fresh or frozen, sliced
- 20 ounces Mango thawed, fresh or frozen, cubed
Instructions
- Preheat oven to 375 degrees F. and prepare the pie dough according to package instructions.
- In a large bowl, combine sugar, vegan butter, flour, cinnamon, and salt. Mix well and add fruit. Toss to combine all ingredients.
- Add the fruit mixture to the prepared pie crust. Add the second pie dough on top of the fruit and seal the edges. Make a couple of small cuts on top to allow the steam to come out.
- Bake for 50 minutes. If crust edges are browning quickly, cover crust edges with foil the last 20 to 25 minutes of baking.
- Allow to cool for 30 minutes on a baking rack before serving.
Notes
- Vent the top crust with small cuts to allow steam to escape and avoid sogginess or bursting.
- Use a foil-lined baking tray under the pie to catch any filling overflow for easy clean-up.
- Allow the pie to rest for 30 minutes after baking to let the filling thicken before slicing.
- This pie pairs well with vegan vanilla ice cream for a creamy contrast.
- Peaches and mangoes can be fresh, frozen, or thawed; adjust sugar to taste based on fruit sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 8
Amount Per Serving
Calories 594 kcal
% Daily Value*
| Calories | 594kcal | 30% |
| Carbohydrates | 79g | 26% |
| Protein | 6g | 12% |
| Fat | 30g | 46% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 3g | 150% |
| Sodium | 474mg | 20% |
| Potassium | 431mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 43g | 86% |
| Vitamin A | 1516IU | 30% |
| Vitamin C | 41mg | 46% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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