Ingredients
- 2 ripe peaches, peeled and diced
- 1 ripe mango, peeled and diced
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1 package of store-bought pie crust
- 1 egg, beaten (for egg wash)
Instructions
- In a bowl, mix the diced peaches, diced mango, granulated sugar, ground cinnamon, and cornstarch until well combined.
- Roll out the pie crust and cut it into smaller circles using a round cutter.
- Place a spoonful of the peach mango filling onto one half of each pie crust circle.
- Brush the edges of the crust with the beaten egg, then fold the other half of the crust over the filling to create a half-moon shape. Press the edges to seal.
- Brush the top of each pie with the beaten egg for a golden finish.
- Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the pies are golden brown.
- Let the pies cool for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 2g
- Fat
- 12g
Supplies
Bowl Baking sheet Parchment paper
Tools
Rolling pin Round cutter Basting brush
Serving suggestions
Serve the peach mango pies warm with a scoop of vanilla ice cream for a delightful dessert experience.
Tips & tricks
For a quicker version, you can use store-bought puff pastry instead of making the pie crust from scratch.
Cost
$10