Mango Peach Pies

Mango peach pie or pies with a traditional buttery shortcrust and only six ingredients are perfect for summer. They’re quick, simple, and vegan!

These mango peach pies would be the perfect dessert to embody Summer in an effortless elegance. We really didn’t want to share them with anyone because they were so tasty.

Ingredients

For the pie crust

1 ½ cups all-purpose flour
½ cup (1 stick) unsalted butter, chilled and cut into small cubes
1 tablespoon granulated sugar
¼ teaspoon salt
4-5 tablespoons ice-cold water

For the filling

2 cups fresh mangoes, peeled and diced
2 cups fresh peaches, peeled and diced
¼ cup granulated sugar (adjust according to sweetness preference and fruit ripeness)
2 tablespoons cornstarch
1 tablespoon lemon juice
½ teaspoon vanilla extract
1 teaspoon ground cinnamon (optional)
Pinch of salt

Instructions

Pie Crust

In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
Add the chilled and cubed unsalted butter to the flour mixture. Using a pastry cutter or your hands, work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add ice-cold water, 1 tablespoon at a time, while mixing the dough until it comes together. Be careful not to overmix.
Gather the dough into a ball, flatten it into a disk shape, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Filling

In a medium-sized mixing bowl, combine the diced mangoes and peaches.
Add granulated sugar, cornstarch, lemon juice, vanilla extract, ground cinnamon (if using), and a pinch of salt to the fruits. Mix well until the fruits are coated with the mixture.

Assembling the Pies

Preheat your oven to 375°F (190°C).
On a floured surface, roll out the chilled pie crust dough to about 1/8 inch thickness.
Using a round cookie cutter or a bowl, cut circles from the dough that are slightly larger than the size of your pie tins.
Gently press each dough circle into individual pie tins, trimming any excess dough from the edges.
Fill each pie crust with the mango-peach filling mixture.
Roll out any remaining dough and cut strips to create a lattice pattern on top of each pie.
Brush the top of the pies with a little plant-based milk or melted vegan butter for a golden finish.
Place the pies on a baking sheet and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pies to cool for a few minutes before serving.