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Peach and mango filling. In a medium-sized saucepan on medium heat, stir 1 cup peaches, 1 cup mangoes, 2 tbsp peach syrup (from the can), 2 tbsp brown sugar, ¼ tsp cinnamon and a pinch of salt. Taste and see if you're okay with the level of sweetness. If not, adjust and add more syrup and/or sugar.
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Place the assembled pies on a baking sheet lined with parchment paper and freeze for 1 hour to chill. Heat a heavy-bottomed pot of neutral oil to 200C/390F. Carefully lower the pies into the oil, be careful as they will splatter. Fry three at a time, for 2-3 mins, turning halfway, until golden brown.
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Constructing and Baking. Brush the egg wash on the bottom and sides of the pie dough. Pour the cooled peach mango filling into the pie dough. Top the filling with the frozen crumble topping and lightly pat it down. Freeze your constructed pie for 30 minutes. Preheat oven to 400 °F and center the oven rack.
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Prepare the filling. In a sauce-pot or pan, combine together the mangoes, peaches, sugar, cinnamon, and nutmeg. Heat this mixture over medium heat for about 5-10 minutes, stirring occasionally, until the sugar dissolves and the juices from the mangoes and peaches begin to release.
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Make the crumble topping. In a mixing bowl, mix together flour, sugar, cinnamon, and salt. ⅔ cup granulated sugar, 1 cup plain flour, pinch of salt, 1 teaspoon ground cinnamon. Rub the butter into the flour mixture until crumbs are formed; keep it in the fridge until needed. ½ cup butter.
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Pour the filling into an airtight, freezer-safe container and freeze for up to 3 months. Unbaked Pie. Fill and assemble the mango and peach pie, then wrap the pie pan well with plastic wrap and place it in a ziplock freezer bag. Freeze the pie for up to 2 months. Bake right from frozen in a 180ºC / 350ºF oven.
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Flour both crusts. Place one crust in the pie pan. In a large bowl, combine your 16 ounces peaches, 16 ounces mango, 3/4 cup sugar, 1/4 cup brown sugar, 1/2 tablespoon cinnamon, 1 teaspoon nutmeg, 2 tablespoons cornstarch, 1 tablespoon lemon juice, and 2 teaspoons vanilla extract until well mixed. Combine filling ingredients.
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Here's a visual step-by-step photo guide to help you make the most delicious peach-mango pie recipe. Start by making the peach mango pie filling. Once the filling as thickened, allow it to cool slightly. Meanwhile, preheat the oven to 350°F. Line two baking sheets with parchment paper. 3. Dust a clean flat surface such as your countertop or a.
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Step 3: Into a medium pot, add in the mango and peaches, sugar and cornstarch mixture, lemon juice and zest and stir to combine.Place the pot on the stovetop and bring to a boil for a few minutes over medium heat. Reduce heat to low, cover and cook for 10 minutes, stirring half way through.
Peach mango pie The Bake School
Pour the envelopes of gelatin into a microwave safe bowl and add 1/2 cup of water. Let it sit for about 3 minutes until the gelatin is absorbed into the water. Then microwave for 30-45 seconds. Remove from the microwave and allow it to cool down. Now begin peeling your fresh peach and mango.
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Roll out one disk to about ⅛ inch in thickness and press into a pie plate. Cut the edges to about 1 ½ inches overhang and fold over and flute the edges. Brush the inside with some egg wash. Make the filling and add to the pie dish. Take the 2nd pie dough and roll to about 12 inches in diameter and ⅙ inch thick.
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Bake the pie. To keep the edges of the crust from getting too brown, cover them with strips of foil. Bake the peach mango pie at 375ºF for 35 to 40 minutes, or until the fruit is bubbling up through the vents and the crust is golden brown. Serve. Let the pie rest for 15 minutes so the juices can thicken a bit.
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Instructions. In a medium saucepan, combine mango, peaches, granulated sugar, cornstarch, cinnamon, lemon juice, and salt. Heat over medium-high heat, stirring often. Bring to a boil and lower heat to simmer for about 5 minutes until thickened and slightly reduced.
Peach mango pie The Bake School
Preheat oven to 425°F (218°C) and put a baking sheet lined with foil on the middle rack. Drain the fruit, saving ¼ cup of the fruit liquid. In a large bowl, combine the fruit, ¼ cup liquid, cornstarch, lemon juice, cinnamon, and salt. Toss until well combined.
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Fill the pie crust with the peach-mango mixture, smoothing the filling to create a level surface. 5. Roll out the second disk of dough to a 1/4-inch thickness. Cut the dough into 1-inch strips. 6. Arrange half of the dough strips horizontally across the top of the pie, with the longest strip in the center. 7.
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Bake the Peach Mango pie, rotating halfway through baking, for 55 - 65 minutes or until crust is golden brown (even on the pie's bottom) and filling is bubbling. If needed, use a pie shield or tin foil around the pie's edges to prevent burning during the bake.
