Peach Mango Pie

Crust

• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1 1/2 cups cold unsalted butter (3 sticks; keep in the fridge until the last second)
• 6 tablespoons ice water, plus a little more if needed
• 1 tablespoon vinegar

Filling

• 3 ripe mangoes, sliced (about 2 cups)
• 2 cups sliced peaches (fresh, or canned and drained)
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon cinnamon
• 1 tablespoon lemon juice
• Pinch of salt

To Finish

• 1 egg, beaten (egg wash)
• Sugar, for sprinkling

Directions

• Make the crust: whisk the flour, salt, and sugar. Cut in the cold butter until the pieces are pea-sized. Add the vinegar and ice water a little at a time, just until the dough comes together. Divide in two, wrap, and chill.
• Make the filling: toss the mango and peach slices with the sugar, cornstarch, cinnamon, lemon juice, and salt until glossy and coated.
• Roll out one disc of dough and line a 9-inch pie plate. Spoon in the fruit filling.
• Roll the second disc and cut into strips; lay them over the filling in a lattice and crimp the edges.
• Brush the top with the egg wash and sprinkle generously with sugar.
• Bake at 375 F until the crust is deeply golden and the filling is bubbling, about 45-55 minutes (tent with foil if it browns too fast).
• Let it cool before slicing so the filling sets.

Inspired by Jollibee's peach mango pie. The crust is from Food Agenda w/ Mrs. Dee Penda on Instagram; the caption listed only the crust, so the filling quantities and method follow the classic Jollibee-style peach mango pie shown in her video.