Summery mango peach pie or pies with a classic buttery shortcrust and made with only 6 ingredients. Quick, easy and they happen to be vegan!
If I could capture Summer in an easy elegant dessert, it'd be these mango peach pies! They were so delicious that I honestly didn't want to share them with anyone.
This recipe is great for using those those end of Summer fruits (or I also have a fab recipe for an easy vegan peach crisp which is oil free). And you can also these smaller pies into one larger mango peach pie!
6 basic ingredients to make these mango peach pies
To make these fruit pies, you will need:
- Plain, wholemeal or spelt flour
- Cane, raw, brown or coconut sugar
- Vegan butter or oil
- Fresh or canned mango
- Fresh or canned peach
- Tropical jam of choice (I used Bonne Maman's Peach Mango Conserve). A marmalade would work well too!
How to make vegan shortcrust pastry for these peach pies
I prefer making shortcrust pastry in a food processor because it's easier, quicker and the ingredients combine really well without much effort.
Pop your flour, vegan butter, sugar and a few spoons of water in a food processor and pulse til combined. The mixture may look crumbly but will stick together when you press the mixture between two fingers. If it's too crumbly, add more butter or water then pulse. If it's too wet, add more flour and pulse until combined.
I like using Miyoko's vegan butter or Naturli's spreadable butter in my pastry (better if you can find the block butter). If you're on a budget, Nuttelex Buttery and Flora vegan margarine will work as well. They make the pastry EASY to work with and a perfectly crumbly and flaky pastry.
Then you're one step closer to peach pie perfection!
Do I have to use vegan butter?
You can substitute vegan butter with solidified coconut oil if you don't mind the taste of coconut. Use refined coconut oil for a minimal coconut taste!
Alternatively, you can sub the butter with a smaller amount of liquid oil. However, this will make the pastry more fiddly and difficult to work with. The oil doesn't 100% emulsify with the other ingredients so your pastry will not be as smooth.
Is it necessary to blind bake pastry?
Blind baking pastry is where you put some weights onto a pie or tart base, bake it for 10 minutes, remove the weights then bake it again.
Honestly, I really don't enjoy blind baking pastry and don't think it's 100% necessary. I find it cumbersome and I often manage to burn myself or spill the pastry weights everywhere!
It's 100% possible to blind bake and usually get away with it. The pastry base doesn't puff up that much (and if it really really does you can flatten it with the back of a spoon).
How to make the mango peach filling for these pies
I made these pies when mango and peaches were not in season so used the canned variety. Even though the fruit was super soft, they worked really well!
For convenience and taste, I mixed the fruit with a quality French conserve. The conserve adds intensity of flavour, moisture and a gelatinous texture to the filling!
Alternatively, you could combine your mango and peach chunks with cornflour/ cornstarch and a little sugar! This will create a more solid filling which will still be delicious :).
How to get a shiny and glossy pastry without eggs
A super simple and delicious way to get a beautiful shine on your pastry is to brush it with jam or conserve!
Traditionally, many bakers brush their breads or pastry with a sugar syrup. Since there's already jam in the filling, it makes sense to also use it for the top. Plus it's one less ingredient/step rather than making a sugar syrup :).
Check out my other vegan peach dessert recipes
Or vegan mango dessert recipes
Mango Peach Pies
- 2 ½ cups (310g) plain, wholemeal or spelt flour*, plus extra for rolling
- ⅔ cup (150g) vegan butter or solid coconut oil
- 2 tbsp (30g) chilled water
- 2 tbsp (25g) cane sugar, or coconut sugar
- 1 ½ cups (150g) mango and peach, cubed
- ½ cup (160g) mango or peach jam, or 2 tbsp cornflour and 2 tbsp sugar
To make the pastry:
- Add all ingredients to a bowl or food processor and mix until evenly combined and it forms a dough. The dough should be soft but pliable and can be pinched between two fingers without breaking. Add a little more butter and water if the pastry is dry or a little more flour if the pastry is sticky. If the dough is very soft, pop it in an airtight container and chill it for at least 30 minutes.
To make the filling:
- Add all ingredients to a bowl and toss until combined.
Assembling the pies:
- Preheat the oven to 180°C (350°F). Grease 4 small pie tins. I used tins that were 10 cm wide, 2 cm deep (4 x 1 inch).
- Dust a clean surface with flour. Divide the dough into two portions (one about 300g and the other about 200g). Set aside the smaller portion in an airtight container in the fridge.
- Divide the larger portion of dough into 4 smaller pieces. Roll out each piece into a rough circle about ½ cm (¼ inch) thick. Carefully transfer each dough circle to the pie tins (use a rolling pin to transfer them if it's easier). Press the dough against the bottom and sides of the tins to form a crust and cut off the excess.
- Bake the pie crusts for 10 minutes or until the surface is slightly golden brown. Set aside to cool.
- Remove the chilled pastry from the fridge. Divide it into 4 portions and roll out each on a floured surface. Use cookie cutters and knives to create decorative patterns if desired.
- Divide the mango peach mixtures in the par-baked crusts. Top the fillings with the remaining pastry cutting off the excess.**
- Bake the pies in the oven for about 15 minutes or until the tops are golden brown. When the pies are still hot, brush the surface with jam, if desired
- Enjoy the pies immediately with ice cream or yoghurt. Alternatively, store them in an airtight container in the fridge for up to 3 days.
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help other readers and Rainbow Nourishments.