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Peach-Mango Mini Pies

This recipe was adapted from Sally's Baking Addiction, Sarap Channel & How Sweet Eats.
Course Dessert
Cuisine Filipino
Keyword Dessert, Mango, Peach, Pies, Sweets
Prep Time 2 hours
Cook Time 35 minutes
Servings 24 mini pies

Ingredients

For the Crust:

  • 2 ½ cups all-purpose flour
  • 1 ¼ teaspoons kosher salt
  • 6 tablespoons unsalted butter, chilled and cubed
  • 3/4 cup vegetable shortening, chilled and cubed
  • 1/2 cup ice water, as needed I added 2 ice cubes and used all the water.

For the Filling:

  • 1 ¼ cups peaches, diced about 2 peaches
  • 1 ¼ cups mangoes, diced about 1 large mango
  • 2 tablespoons cornstarch + 2 tablespoons water, mixed until it forms a slurry
  • 3 tablespoons granulated sugar
  • 2 tablespoons lemon juice about 1/2 of a lemon's worth

For the Pie Assembly:

  • 1 recipe pie crust, above
  • 1 recipe filling, above
  • 1/4 cup coarse sugar I used Wilton's White Sparkling Sugar.
  • 2 egg yolks beaten with 1 tablespoon of water for egg wash

Instructions

For the Crust:

  • Mix the flour and the salt together in a large bowl. Add the butter and shortening.
  • Using a pastry cutter or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK).
  • Measure 1/2 cup of water in a cup. Add ice. Stir it around. Drizzle the cold water in 1 tablespoon at a time, and stir with a rubber spatula or wooden spoon after every addition of water. Stop adding water when the dough begins to form large clumps.
  • Form dough into a ball. Divide dough in half. Flatten each half into 1-inch thick disks.
  • Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (up to 5 days), preferably overnight.

For the Filling:

  • In a medium saucepan, combine cubes of mangoes and peaches.
  • Over medium heat, mix fruit for 2 minutes.
  • Add sugar and lemon juice, mix well.
  • Cook until a little bit mushy like a jam but you can still see visible chunks.
  • When it starts boiling, add in the cornstarch slurry dissolved in water.
  • Stir well until thick, 2-4 minutes. Remove from heat.
  • Transfer to a bowl and let it cool in the refrigerator.

For the Pie Assembly:

  • Preheat the oven to 375 degrees Fahrenheit. Line 2 baking sheets with parchment paper or silicone mats.
  • Using gentle force with a rolling pin, roll out the dough onto a well-floured surface until it's about 1/8 inch thick. Start from the center of the disk and work your way out in all directions, turning the dough with your hands as you go.
  • Use a 2.75 or 3-inch round biscuit cutter (or something else round, like a jar) to cut rounds out of the dough. 1 disk will yield 24 circles. If you need to re-roll the scraps to get to 24, that is perfectly fine.
  • Place the rounds on the baking sheet. Fill every other round with 1 tablespoon of the peach-mango mixture. Run finger around the edges of each round with the egg wash. Place an empty round on top of the peach filled round. Press the outsides down with a fork to seal the rounds together. Repeat with the remaining rounds.
  • Brush the egg wash on top of the sealed mini pies. Sprinkle tops with coarse sugar. Cut two small lines at the top with a paring knife.
  • Bake the pies for 30-35 minutes, or until golden brown. Remove from the oven and let them cool slightly. Repeat the process with remaining disk of dough.