Pie does not often come to mind when it comes to Filipino sweets. The U.S. colonized the Philippines in the early 1900s, integrating pie into the Filipino menu. Peach mango pie is served in Jollibee, a popular fast-food chain from the Philippines. This recipe makes a peach mango pie that is less sweet than that from Jollibee, and it is perfect for anyone looking for a simple, homemade recipe! This recipe creates both a bundle of hand-held pies and a larger, normal pie.
- 1 lb mangos (frozen or fresh)
- 1 lb peaches (frozen or fresh)
- ¼ cup corn starch
- ½ cup sugar (coconut sugar makes a more “islandy” flavor)
- Pinch of salt
- ½ tsp cinnamon
- 1 tbsp apple cider vinegar or lemon
- Pre-made pie crusts
- 1 egg
- Preheat your oven to 425 ºF.
- Chop up the mangos into bite-size chunks (if you have the frozen, pre-chopped version, chop the mango cubes into quarters!). Set aside. Repeat and chop the peaches into bite-size pieces, and set aside into a separate bowl.
- Take a large bowl and combine the corn starch, sugar, salt, and cinnamon. Mix these ingredients very well and break down any lumps.
- Dump both the peaches and the mangos into the dry mixture in the large bowl. Add in the apple cider vinegar or lemon (this will brighten up and add tanginess to the flavor). Mix everything well until the dry and wet ingredients are fully combined.
- Lightly flour your work surface to keep the dough from sticking to it. Bring out the pie crusts and roll them out gently, especially if they are store-bought (When they crack open at the edges, just pinch the dough closed.). Next, take a round cutter — one that is about the size of your palm; you can use glass or anything circular that will do the job — and cut out circles.
- To make this step faster, place two pie crust doughs on top of each other and cut out the circles in pairs (since each pie will require two dough circles). If you cut them out in pairs, separate them as soon as you can to prevent them from sticking! This step is meant for the hand-held pies.
- To make the larger, normal-size pie, leave just enough dough scraps to the side to make a pie crust large enough to fit your desired pie container.
- Now, we will start filling the pies! Start by putting some filling on one dough circle. As you fill each pie, don’t try to overfill the crusts, or else the juices will leak out! After filling a pie, cover it by placing another dough circle on top of the filling, and seal the dough circles together by pressing them with the pointed edges of a fork.
- For your bigger pie, take your leftover dough scraps from earlier and combine them. Roll out the combined dough into a shape that will fit your desired container. Tuck this dough into your container and then pour out the rest of the peach-mango filling into the dough.
- After finishing up the pies, stick them all in the fridge and chill for ~15 minutes.
- After chilling, beat an egg to brush the tops of the pies. This will give them a beautiful, brown finish after they’re done baking.
- Put all the pies into the pre-heated oven. Bake the small pies for 35 minutes, and bake the big pie for 45 minutes. Halfway through baking, flip the pies to allow both sides to bake evenly.
- Once the pies are done baking, allow them to cool first for just 5 minutes before digging in to allow the crusts to crisp up nicely.
- Enjoy these pies, especially when they are fresh and hot straight out of the oven! 🙂
If you plan on keeping the pies for a longer time, make sure you keep them chilled so that the crusts remain crispy!