Peach and Mango Pie

Ingredients

• Turbinado sugar (1 tablespoon)
• Egg (1, beaten)
• Vanilla extract (1 teaspoon)
• Cinnamon (1/2 teaspoon)
• Lemon juice (1 tablespoon)
• Cornstarch (1/4 cup)
• Granulated sugar (1/2 cup)
• Ripe mangoes (2 cups, diced)
• Ripe peaches (4 cups, sliced)
• Pie crust (1)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust and place it in a 9-inch pie dish.
3. In a large bowl, combine the sliced peaches, diced mangoes, granulated sugar, cornstarch, lemon juice, cinnamon, and vanilla extract. Mix well to coat the fruit.
4. Pour the fruit mixture into the prepared pie crust.
5. Fold the edges of the pie crust over the fruit, creating a rustic crust.
6. Brush the beaten egg over the crust for a golden finish.
7. Sprinkle the turbinado sugar over the crust.
8. Bake the pie for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
9. Remove from the oven and let the pie cool for at least 1 hour before serving.
10. Serve the peach and mango pie with a scoop of vanilla ice cream, if desired.