Mango Peach Pies
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!
Servings: 4
Ingredients
Pastry
- 2 ½ cups (310g) all-purpose plain flour, whole wheat or spelt flour, plus extra for rolling
- ⅔ cup (150g) vegan butter or solid coconut oil
- 2 tablespoons (30g) chilled water
- 2 tablespoons (25g) granulated sugar, or coconut sugar
Filling
- 1 ½ cups (150g) mango and peaches, cubed
- ½ cup (160g) mango or peach jam, or 2 tbsp cornflour and 2 tbsp sugar
Instructions
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.
Notes
* Whole wheat and spelt flour are a little more absorbent than all-purpose flour so you may need to add in a little more butter or water to get a workable dough
** Roll excess dough into rounds and bake them as cookies!
Nutrition
Serving: 1 pie | Calories: 631kcal | Carbohydrates: 80g | Protein: 8g | Fat: 31g | Sodium: 247mg | Potassium: 153mg | Fiber: 3g | Sugar: 20g | Vitamin A: 406IU | Vitamin C: 14mg | Calcium: 17mg | Iron: 4mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!