Peach and Mango Pie

Ingredients

Turbinado sugar

2 tablespoons (for topping)

Egg

1, beaten (for egg wash)

Vanilla extract

1 teaspoon

Cinnamon

1/2 teaspoon

Lemon juice

1 tablespoon

Cornstarch

2 tablespoons

Granulated sugar

1/2 cup

Ripe mangoes

2, peeled and diced

Ripe peaches

4, peeled and sliced

Pie crust

1 (9-inch) store-bought or homemade

Instructions

1. Preheat your oven to 375°F (190°C).
2. Roll out the pie crust and carefully place it into a 9-inch pie dish, ensuring it fits snugly against the sides.
3. In a large mixing bowl, combine the sliced peaches, diced mangoes, granulated sugar, cornstarch, lemon juice, cinnamon, and vanilla extract. Gently toss the mixture until the fruit is evenly coated.
4. Pour the fruit filling into the prepared pie crust, spreading it out evenly.
5. Fold the edges of the pie crust over the fruit, creating a rustic, free-form crust. It doesn't have to be perfect—embrace the charm of a homemade pie!
6. Brush the beaten egg over the crust to give it a beautiful golden finish.
7. Sprinkle the turbinado sugar generously over the crust for added sweetness and crunch.
8. Bake the pie in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling with delicious juices.
9. Once baked, remove the pie from the oven and allow it to cool for at least 1 hour before serving to let the filling set.
10. For an indulgent touch, serve the pie warm with a scoop of vanilla ice cream on top.