The Happy Home Cook: Peach-Mango Pie

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 Fresh peaches and mangoes in a Peach-Mango Pie  (Photo by Elizabeth Ann Quirino)

Fresh peaches and mangoes in a Peach-Mango Pie  (Photo by Elizabeth Ann Quirino)

The combination of peach and mango flavors is a big favorite among Filipinos. In fact, a popular Philippine fast food chain offers individual hand pies with this filling, and last I heard, they were selling briskly. Instead of waiting in the always-too-long line at the restaurant, I thought of making my own pie at home using a double pie crust to create one large peach-mango pie for the whole family to enjoy. This is a recipe from the “How to Cook Philippine Desserts, Cakes and Snacks” by Elizabeth Ann Besa-Quirino. Serves 6 to 8.

Ingredients

For the double pie crust:

2 cups all-purpose flour
1 teaspoon salt
½ cup + ¼ cup chilled Crisco shortening
1 egg, chilled
6 Tablespoons ice cold water
1 Tablespoon granulated sugar, to sprinkle top

For pie filling:

2 cups cubed mangoes, fresh or frozen
2 cups cubed peaches, fresh, frozen or canned (drained)
½ cup granulated sugar
2 Tablespoons cornstarch
1 Tablespoon calamansi or lemon juice

Procedure

  • To make the pie crust, combine the flour and salt in a large bowl. Add the shortening and mix into the flour with a pastry blender, or use knives in a crisscross, scissor-like motion. The flour should have a coarse consistency that looks like peas. Slowly mix in the chilled egg and blend well. Gradually add the cold water, a tablespoon at a time, while continuing to blend the pastry dough. Mix well until dough is smooth, solid and shiny I appearance. Shape the dough into 2 disks and wrap each one tightly with plastic wrap. Refrigerate for 1 hour or more.

  • Preheat the oven to 400 F. Grease a 9-inch pie plate with baking spray and set aside. On a flat, dry surface, lay out a sheet of wax paper and sprinkle with flour. Place one dough disk on the floured sheet and put another piece of wax paper on top. Roll out the dough with a rolling pin until it is large enough to fit the pie plate. Carefully drape the crust over the pie plate. Using a fork, prick the pie crust in 2 to 4 places around the plate. Bake this bottom crust at 400 F for 20 minutes until browned. Remove the crust from the oven and cool on the counter.

  • To prepare the pie filling: combine all the filling ingredients in a large bowl. Mix gently so that the fruits are not mashed. Spoon the mixture into the pre-baked pie crust and spread evenly.

  • Roll out the second dough dish between two lightly floured sheets of wax paper. When the dough is flat and smooth, crumble it using a fork and knife. Scatter the crumbled dough over the filling, and then sprinkle with granulated sugar. Place the pie plate on a large baking tray in case the pie bubbles over while baking.

  • Bake at 375 F for 45 to 50 minutes. Serve warm.

 Peach-Mango Pie with a crumbled pie topping (Photo by Elizabeth Ann Quirino)

Peach-Mango Pie with a crumbled pie topping (Photo by Elizabeth Ann Quirino)

 "How to Cook Philippine Desserts, Cakes and Snacks" By Elizabeth Ann Quirino

"How to Cook Philippine Desserts, Cakes and Snacks" By Elizabeth Ann Quirino


 Elizabeth Ann Quirino

Elizabeth Ann Quirino

Elizabeth Ann Quirino, based in New Jersey is a journalist and author of the “How to Cook Philippine Desserts: Cakes and Snacks” Cookbook. She is a member of the International Association of Culinary Professionals and blogs about Filipino home cooking on her site AsianInAmericaMag.com.


More articles by Elizabeth Ann Quirino