This streusel-topped peach mango pie recipe makes a sunny treat in midwinter when fresh peaches are just a dream. Frozen pie crust and peaches cut down on preparation time, so you can enjoy this peach mango pie even on busy weeknights. The oat and almond streusel gives this easy-to-make pie a delicious homemade touch.
- 1 refrigerated or frozen pie crust, unbaked
- 1 16-oz package frozen, unsweetened sliced peaches, thawed slightly
- 1 large mango, peeled, pitted and cut into 1/2-inch cubes (about 2 cups)
- 1/4 cup plus 2 tablespoons sugar
- 1 1/2 tablespoons quick-cooking tapioca
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cardamom
- 1/8 teaspoon nutmeg
- 1 teaspoon fresh lemon juice
- 1/4 cup plus 1 tablespoon all-purpose flour
- 1/4 cup old-fashioned rolled oats
- 3 tablespoons packed golden brown sugar
- 1/4 teaspoon salt
- 3 tablespoons chilled unsalted butter, cut into small cubes
- 1/2 cup sliced almonds
Gather the ingredients.
Preheat the oven to 400 F. Line a baking sheet with aluminum foil and set aside. If using a frozen pie crust, set it out at room temperature to thaw. If using a refrigerated pie crust, transfer the dough to a pie plate and set aside.
In a large bowl, combine the peach slices and mangoes. Sprinkle with the sugar, tapioca, cinnamon, cardamom, nutmeg and lemon juice, and stir gently until the fruit is evenly coated with sugar and spices. Set aside.
In another bowl, mix together the flour, oats, brown sugar, and salt. Add the butter. Using clean hands, rub the butter into the flour mixture until the butter is evenly distributed and the mixture holds together in small clumps. Fold in the almonds.
Spoon the peach-mango filling into the pie crust. Sprinkle the filling with the streusel topping, distributing evenly.
Place the pie on the foil-lined baking sheet, and bake in the preheated oven for 30 minutes. Lower the heat to 350 F, and continue baking for 45 to 50 minutes, until the fruit is tender, the juices thicken, and the streusel is golden. (Tip: If the crust edges seem to be browning too quickly, cover them with foil while the pie finishes baking.)
Cool the pie on a rack for at least 30 minutes before serving. Enjoy warm or at room temperature. Leftover pie can be refrigerated, covered with foil, for up to 2 days.