The combination of the fruit filling is bright and fresh in these peach mango pies. The juiciness is a perfect contrast to the tender crisp pastry that encloses them. They are portable, easy to consume packets of dessert filled with comfort and warmth in every bite.
We are having a mild weather this week here in our city, and it is so nice to have a short break from the extreme cold that has set in since December.
The days are getting longer too which, to me, signals the coming of my favorite season, spring.
Not just yet though. January and February, they are winter season peaks. They are known to be the coldest months of the year. But to see the brightness in the sky, to experience mild weather once in a while are enough for me.
Peach mango pies are pretty much like every weather in small packets of dessert. The fruit filling is warm and comforting, which is a bite that I need during cold season; Yet the peach and mango are so bright and tropical that make me think of summer.
I love these peach mango hand pies because I am so addicted to the way the crust and the fruit filling blends together in my mouth. I love the crust to filling ratio in hand pies, more than in open-faced pies.
I love to have more pastry in every bite and with a little filling to complement it. And peach and mango? Killer combination.
What inspired me to bake these peach mango pies is the recent opening of the Philippines’ largest fast food chain here in Canada, Jollibee. It is like Philippines’ national fast food. A heritage. A culture.
One of their signature desserts is Peach mango pie which are basically hand pies filled with peach and mango filling with a deep fried pastry crust. Yes, deep fried.
To say that I can eat five of those in one sitting is a lie. I can eat those all day! I would like to hoard them, to be honest. But that would not be so nice so I just decided to make them at home instead.
My version is not fried. They are baked. The pastry is flaky and tender crisp and they keep wonderfully at room temperature for up to two days. They are nice little, “to go” desserts to have at home, for me especially, because I don’t usually have time to sit at a table and luxuriously savor a dessert. I eat them while moving around.
The crust is not as crispy as that of the Jollibee’s because they are baked. These peach mango pies are more on the buttery and rich side while theirs have a sweet and crispy crust.
I would not say that my peach mango pies are better, but I can say they are second best 🙂 The thing with these restaurants, you just never know what is in their recipe. They always keep secrets. That’s not so nice of them.
With that said, I think I might come down still and hoard those pies one of these days. But since the Jollibee hype here in our city has not subsided yet, I will be munching on these homemade goodies for now.
And I hope you will too!
Peach Mango Pies
FOR THE PIE CRUST
- 1 cup all purpose flour
- 1/4 tsp salt
- 1/4 cup or 64 grams cream cheese cut into cubes and chilled
- 6 tbsp. or 85 grams unsalted butter cut into cubes and chilled
- 1 and 1/2 tbsp heavy cream
- 1 and 1/2 tsp cider vinegar
FOR THE FILLING
- 1 cup sliced peaches drained from the can
- 1 cup sliced mangoes drained from the can
- 1/4 cup sugar
- 3 tsp. cornstarch
- 2 tsp. fresh lemon juice
- 1 tbsp. milk beat with 1 large egg ( egg wash)
- sugar for sprinkling the top of the pies
MAKE THE CRUST
Whisk together flour and salt in a large bowl. Add in the chilled cream cheese cubes and cut them into the flour by pressing them with your fingers and smashing them with your palm. Work quickly until the mixture resembles a coarse meal. Add the cubed cold butter and incorporate it into the flour by pressing with your fingers but leaving the butter pieces just flattened and still visible. The mixture should look crumbly with big pieces of crumbs from the addition of butter.
Add the cream and apple cider vinegar and combine until dough is almost coming together. Gather it into a ball, flatten into a disc and wrap with plastic. Refrigerate dough for about 4 hours or overnight . After the chilling time, Make the filling.
MAKE THE FILLING
Cut the drained peaches and mango slices into small cubes and add them to a bowl. Add in sugar, cornstarch and lemon juice and let stand for about half an hour. Transfer the mixture into a colander and let the juice from the mixture leach out into a small pot. You will collect about 6 tbsp of liquid. Over medium heat, reduce the liquid to about 2 tbsp. It will become thick and almost like jam, but still a bit runny. Add this liquid back to the mixture and let cool in the fridge while you cut the dough.
On a floured surface, roll the dough into rough rectangle, about 1/8 inch thick . Using a pizza cutter or a sharp knife, cut about 7-8 pieces of almost equal sized rectangles. Spoon about a tablespoon or more of the filling into the bottom part of rectangle, leaving about half an inch border. Fold the upper part of the dough over the filling, pinch the edges to seal and decorate using the tines of a fork. Place each pie onto a large baking sheet lined with parchment paper. Once all the dough has been filled, refrigerate the baking sheet together with all the pies for about an hour. Place the baking rack in the lowest position inside the oven. Pre-heat oven to 400F. Brush the surface with egg wash, sprinkle some sugar on top and snip a couple of slits on the surface using a scissor. Bake the pies for 25-30 minutes or until surface is nicely golden. Serve warm and keep at room temperature for up to to 2 days.
Pie Crust from The Pie and Pastry Bible by Rose Levy Berenbaum
Here are more Filipino desserts from the blog:
- Ube Cheesecake
- Cheese Cupcakes
- Ube Cupcakes
- Ube Vanilla Chiffon Cake
- Ube Chiffon Cake
- Mango Cake Roll
- Mocha Cake Roll
Looking for more hand pies? Check out my Chicken Emapanada recipe.
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