Jollibee Peach Mango Pie Recipe
User Reviews
0.0
Jollibee Peach Mango Pie Recipe
A Filipino-American fusion dessert that transforms Jollibee's iconic peach mango pie into a homemade delicacy. This baked hand pie features a golden-brown, flaky crust encasing a vibrant filling of fresh mangoes and peaches, simmered with vanilla and a hint of cinnamon. Each bite delivers a perfect balance of sweet tropical mango and juicy peach, bound together in a creamy filling that's reminiscent of the fast-food favorite but elevated with fresh ingredients and careful preparation. The recipe yields 8 individual pies, each sporting a crisp turbinado sugar topping and a buttery, tender crust that shatters delicately with each bite. Unlike the original deep-fried version, this baked interpretation offers a lighter yet equally satisfying take on the beloved Filipino treat, making it an ideal choice for both special occasions and casual snacking.
Ingredients
For the Filling (Palaman):
- 2 ripe mangoes mangga, diced (about ¾ cup) or frozen mango chunks
- 2 ripe peaches milokoton, peeled and diced (about ¾ cup) or frozen peaches
- ½ cup granulated sugar asukal
- 2 tablespoons cornstarch
- ¼ teaspoon ground cinnamon kanela - optional
- 1 tablespoon lemon juice katas ng limon
- ⅛ teaspoon salt asin
- ½ teaspoon pure vanilla extract
For the Crust:
- 2 pie crusts store-bought or homemade
- All-purpose flour for dusting harina
For the Egg Wash:
- 1 large egg itlog
- 1 tablespoon heavy cream
- Turbinado sugar for topping asukal na pula
Instructions
- Start by preheating your oven to 350°F (180°C) and lining a baking sheet with parchment paper.
- In a medium saucepan, combine ¾ cup chopped mangoes, ¾ cup chopped peaches, ½ cup sugar, 2 tablespoons cornstarch, ¼ teaspoon cinnamon, 1 tablespoon lemon juice, and ⅛ teaspoon salt.
- Heat this mixture over medium-high heat, stirring often. Once it starts boiling, reduce the heat and let it simmer for 5 minutes until it thickens. Remove from heat, stir in ½ teaspoon vanilla extract, and let it cool completely.
- While the filling cools, dust your counter with flour and roll out your first pie crust. Using a 3½-inch round cookie cutter, cut out 8 circles. Repeat with the second pie crust for a total of 16 circles.
- Mix one beaten egg with 1 tablespoon of heavy cream to make your egg wash.
- Place 1 tablespoon of the cooled peach-mango filling in the center of 8 pie circles. Leave a ½-inch border around the edges.
- Brush egg wash around the edge of each filled circle, then cover with the remaining circles. Press the edges together with your fingers, then seal by crimping with a fork.
- Cut two small vent holes in the top of each pie. Brush the tops with egg wash and sprinkle with turbinado sugar.
- Place the pies on your prepared baking sheet and bake for 25 minutes, or until the crust is golden brown and you can see the filling bubbling through the vent holes.
- Let the pies cool on the baking sheet for 15 minutes before moving. They can be served warm or at room temperature.
- Store any leftover pies in an airtight container at room temperature for 2 days, or freeze for up to 3 months.
Notes
- Use slightly underripe mangoes for better texture
- Chill dough between steps to maintain flakiness
- Don't overfill pies to prevent leakage
- Create adequate vent holes to prevent filling explosion
- Let filling cool completely before assembling
- Work quickly to keep dough cold
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pieces
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 2mg | 1% |
| Sodium | 180mg | 8% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 28IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
0.0
You'll Also Love
