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A flaky lattice pie featuring a juicy, firm filling of fresh peaches and ripe mangoes, balanced with warm spices and a tender, buttery crust. Perfectly sweet and bright, this summer fruit pie is light and vibrant with a classic homemade appearance.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup cold unsalted butter, cubed
  • 6–8 tablespoons ice water
  • 3 cups sliced fresh peaches
  • 2 cups diced ripe mango
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • Pinch of salt
  • 1 egg
  • 1 tablespoon milk
  • Optional coarse sugar for topping

Instructions

  1. Whisk together the flour, sugar, and salt in a large mixing bowl.
  2. Add cold cubed butter and cut into the flour with a pastry cutter or fingertips until coarse crumbs with pea-sized butter pieces remain.
  3. Slowly drizzle in ice water, 1 tablespoon at a time, mixing gently until the dough just starts to come together.
  4. Divide the dough into two equal discs, wrap tightly, and refrigerate for at least 30 minutes.
  5. Peel peaches (blanch and shock if desired) and peel mangoes, then slice peaches and dice mango.
  6. In a large bowl, toss the sliced peaches and diced mango with granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and a pinch of salt until evenly coated.
  7. Let the fruit mixture rest for 10 minutes so it releases juices and the cornstarch begins to thicken.
  8. Preheat the oven to 400°F (205°C).
  9. On a lightly floured surface, roll out one chilled dough disc into a circle to fit a 9-inch pie pan, transfer to the pan, and trim any excess dough.
  10. Pour the fruit filling into the prepared crust and spread into an even layer.
  11. If the dough becomes sticky while working, chill it briefly in the refrigerator.
  12. Roll out the second dough disc, cut into strips, and weave the strips over the filling to form a lattice; trim and crimp the edges to seal.
  13. Whisk the egg and milk to make an egg wash, brush over the top crust, and sprinkle coarse sugar if using.
  14. Place the pie on the lower oven rack or on a preheated baking sheet underneath, bake at 400°F for 20 minutes.
  15. Reduce the oven temperature to 375°F (190°C) and continue baking 30–35 minutes until the crust is deep golden and the filling is bubbling; loosely cover the edges with foil if they brown too quickly.
  16. Remove the pie from the oven and cool on a wire rack for at least 2 hours before slicing.

Notes

Use ripe but firm peaches and mangoes for the best texture., Chilling the pie dough helps create a flaky crust., Serve with vanilla ice cream or whipped cream for extra richness.

Nutrition

Find it online: https://margorecipes.com/peach-mango-pie-recipe-flaky-lattice-pie-with-juicy-fruit-filling/