Description
These Peach Mango Pies feature a tender, flaky homemade crust filled with a sweet and tangy mixture of fresh peaches and mangoes. The mini pies are fried to golden perfection and dusted with powdered sugar for a delightful treat that’s perfect for any occasion.
Ingredients
For the Crust
- 3 cups all purpose flour
- 1 tsp salt
- 2 tbsp sugar
- 1/2 cup unsalted butter, cut into cubes and chilled
- 1/2 cup vegetable shortening, chilled
- 1 tsp apple cider vinegar
- 6-7 tbsp ice water
For the Filling
- 2 cups cubed mangoes (about 4 mangoes)
- 2 cups cubed peaches (about 3 peaches)
- 1/2 cup sugar
- 2 tbsp cornstarch
For Frying & Finishing
- 1 to 1 and 1/2 cups vegetable shortening (for frying the pies)
- Powdered sugar (for sprinkling on top of the pies)
Instructions
- Make the Crust: Whisk together the flour, sugar, and salt in a large bowl. Add the chilled butter cubes and vegetable shortening. Use a pastry blender to cut the fats into the flour mixture until it resembles coarse meal.
- Combine Liquids: Stir in the apple cider vinegar and ice water until the dough almost comes together. It should cling when pressed together with your fingers.
- Form and Chill Dough: Turn the dough onto a floured surface and knead lightly just until it forms a ball. Flatten into a disc, wrap in plastic wrap, and refrigerate for about 2 hours or overnight.
- Prepare Filling: In a medium saucepan, combine cubed mangoes, peaches, sugar, and cornstarch. Cook over medium heat, stirring frequently, and bring to a boil. Continue cooking until the fruit is soft with a thick gel-like consistency. Remove from heat and let cool.
- Roll Out Dough and Cut Circles: Let the chilled dough sit at room temperature for 5 minutes. On a floured surface, roll it out to 1/4 inch thickness. Use a 3.5-inch diameter cookie cutter to cut out circles.
- Fill and Seal Pies: Lightly roll one circle with a rolling pin to elongate the shape slightly. Spoon about a tablespoon of filling onto the center. Fold the dough over to cover the filling completely. Seal the edges and press with a fork to decorate and secure. Repeat with remaining circles. Place assembled pies on a parchment-lined baking sheet and chill in the refrigerator while heating oil.
- Heat Oil for Frying: Fill a heavy-bottomed saucepan with shortening, about 3-4 inches deep. Heat over medium heat until the temperature reaches 365°F (185°C). Add more shortening if necessary to maintain depth.
- Fry the Pies: Gently place 3-4 pies into the hot oil. Fry until light golden, approximately 2-3 minutes, turning as needed. Remove and drain on paper towels. Monitor oil temperature carefully; reduce heat if pies brown too quickly. Repeat with remaining pies.
- Serve and Store: Dust the warm pies with powdered sugar and serve immediately. Leftover pies can be stored at room temperature in paper boxes or bakery paper bags for up to 2 days.
Notes
- Ensure the butter and shortening for the dough are well chilled for a flaky crust.
- Roll dough gently to avoid toughening it up; overworking will make pies less tender.
- Maintain oil temperature at 365°F to achieve golden, non-greasy pies.
- Use fresh, ripe mangoes and peaches for the best flavor in the filling.
- Do not store fried pies in airtight containers as they may become soggy; paper bags are best.
- These pies are best enjoyed warm but can be reheated briefly in a skillet or oven.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
