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.
