Easy Peach Mango Pie

5 from 46 votes

This easy peach mango pie combines a tender cinnamon-spiced fruit filling in pre-made flaky pie crust for a bright, delicious summery crowd-pleasing treat. Plus, use fresh or frozen peaches and mango to enjoy it year round!

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: to 8

Calories: 594kcal

Author: Toni Okamoto

Equipment

Ingredients

2 store-bought pie doughs
½ to 1 cup of brown sugar
½ cup of vegan butter, melted
3 tablespoons of all-purpose flour
¼ teaspoon of ground cinnamon
¼ teaspoon of salt
2 pounds of fresh or frozen sliced peaches, thawed
20 ounces of fresh or frozen cubed mango, thawed

Instructions

Preheat oven to 375 degrees F. and prepare the pie dough according to package instructions.
In a large bowl, combine sugar, vegan butter, flour, cinnamon, and salt. Mix well and add fruit. Toss to combine all ingredients.
Add the fruit mixture to the prepared pie crust. Add the second pie dough on top of the fruit and seal the edges. Make a couple of small cuts on top to allow the steam to come out.
Bake for 50 minutes. If crust edges are browning quickly, cover crust edges with foil the last 20 to 25 minutes of baking.
Allow to cool for 30 minutes on a baking rack before serving.

Video

Notes

This is delicious served with vegan vanilla ice cream.

Make sure to ventilate the pie: Otherwise, the steam can't escape making a potentially soggy pie or leading to it bursting while it bakes.

For easier clean-up: Bake the pie over a foil-lined baking tray in case any filling bubbles up and over the edges.

Allow it to rest after baking: Not only is the filling lava-hot straight out of the oven, but allowing it to rest allows it to thicken, so it's easier to slice/eat.

Nutrition