Streusel-Topped Peach Mango Pie

Peach Pie Recipes
Sally Crosswaite
Prep: 15 mins
Cook: 80 mins
Total: 95 mins
Servings: 8 servings
Nutrition Facts (per serving)
455 Calories
19g Fat
67g Carbs
6g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 455
% Daily Value*
Total Fat 19g 25%
Saturated Fat 7g 33%
Cholesterol 11mg 4%
Sodium 248mg 11%
Total Carbohydrate 67g 24%
Dietary Fiber 4g 15%
Total Sugars 23g
Protein 6g
Vitamin C 19mg 95%
Calcium 44mg 3%
Iron 2mg 12%
Potassium 291mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 1 refrigerated pie crust, refrigerated or frozen, unbaked

  • 1 (16-ounce) package frozen peaches

  • 2 cups mango, peeled, pitted and cut into 1/2-inch cubes (about 1 large mango)

  • 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 light brown sugar

  • 1/4 teaspoon salt

  • 3 tablespoons unsalted butter, chilled and cut into small cubes

  • 1/2 cup sliced almonds

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. 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.

  4. 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.

  5. Spoon the peach-mango filling into the pie crust. Sprinkle the filling with the streusel topping, distributing evenly.

  6. 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.)

  7. 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.

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