Prepare the Filling: In a mixing bowl, combine the chopped peaches, diced mango, sugar, cornstarch, vanilla extract, and a pinch of salt. Toss until the fruit is evenly coated and set aside to marinate for 10 minutes.
2 cups fresh peaches, chopped, 1 cup mango, diced, 1/2 cup granulated sugar, 2 tablespoons cornstarch, 1 teaspoon vanilla extract, 1 pinch salt
Cook the Filling: Transfer the fruit mixture to a saucepan and cook over medium heat. Stir constantly, allowing the mixture to come to a gentle boil. Continue cooking until the filling thickens and bubbles actively, about 5-7 minutes. Remove from heat and let cool slightly.
2 cups fresh peaches, chopped, 1 cup mango, diced, 1/2 cup granulated sugar, 2 tablespoons cornstarch
Prepare the Pie Crust: Roll out half of the pie dough on a lightly floured surface to fit your baking dish. Transfer the rolled pastry to a parchment-lined baking sheet or pie dish.
1 batch store-bought or homemade pie crust
Fill and Cover the Pie: Pour the slightly cooled fruit filling into the prepared crust, spreading it evenly. Roll out the second crust and lay it over the filling, trimming excess dough. Crimp or pinch the edges to seal.
Apply Egg Wash and Bake: Brush the top crust with the beaten egg for a shiny finish. Cut a few small vents in the crust. Bake in a preheated oven at 400°F (200°C) for 35-40 minutes, or until golden brown and bubbling at the edges.
1 egg beaten
Cool and Serve: Remove the pie from the oven and allow it to cool for at least 15 minutes. Slice and serve warm or at room temperature, revealing a flaky crust with a juicy, thick fruit filling.