This post may contains affiliate links. Please see my Disclosure Policy for the details.
Homemade Peach Mango Sangria Skillet Pie.
Peaches, mangoes, strawberries, and pineapple all lovingly surrounded by the flakiest piecrust ever.
I thought I would share it with you! Just taking it out of the oven. 🙂
Pull up a chair and I’ll cut you a slice! A little-whipped cream with that?
So you’ve probably heard about peach mango pie, right? Peaches and mangoes are a great combination. The sweetness of the peaches combines delightfully with the tartness of the mangoes.
So originally that was my plan. A peach and mango pie recipe.
But when I started looking for a how to make either a skillet peach pie or a simple mango pie recipe and began looking up the ingredients, I was pretty sure that frozen fruit would be the way to go.
I love using my cast iron skillets for baking. The heat distribution is very even and it’s perfect for flaky pie crust. You can check out some of my other recipes using a CI Skillet. Did you know that there’s a Facebook group called Cast Iron Crazy? Seriously they do, and I’m a member. You should check it out, they are awesome folks. But I digress. 🙂
All those yummy peaches, mangoes, strawberries, and pineapple are so colorful and sweet, they reminded me of summertime sangria. Sangria is very popular these days and I know it’s a great summertime drink.
Fruits like strawberries and peaches add a juicy sweetness to mangoes. Have you experienced a strawberry mango sangria recipe? So that’s how I came up with this recipe! Homemade peach mango sangria skillet pie.
I’ve been doing lots of baking recently, but mostly chocolate recipes, like my amazing Chocolate Mayonnaise Cake, or the Chocolate Mayan Bundt Cake.
This delicious Homemade Peach Mango Sangria Skillet Pie was just the ticket to bring some juicy fruit goodness into our lives!
For this recipe, I used my easy flaky pie crust recipe and you can see it here. Homemade pie crust is the very best, and this recipe makes enough for 4 deep dish pies – so there are lots to freeze for the next time you want to bake a pie!
So because I live in Canada, fresh frozen fruits are what we often use when baking fruit pies due to our limited growing season. I must admit this was the first time using fresh frozen and it’s so easy and saves a lot of time because there is no need to peel and prepare the fruit. Just thaw it out at room temperature and make sure you let the excess moisture drain away.
TIP: I lay out the frozen fruit on a cookie sheet and it seems to thaw pretty evenly.
Now, these delicious sangria fruits are sweet enough on their own, so I really reduced the amount of sugar and only used a 1/2 cup. You can adjust this for your own taste of course, but I found this measure to be just right.
Place the pastry in your skillet – or pie plate if you prefer and if you wish to decorate with lattice and leaves like I did, leave the pie filling in the bowl until the last minute. Cutting lattice and leaf cutouts take a little time, and it’s best not to put the liquid in too soon – otherwise, the pie will get very soggy, and you will have a mess.
So enjoy the recipe, please be sure to give me your comments and especially if you make this deliciously sunny Homemade Peach Mango Pie.
- 1 Piecrust for one deep dish pie dish or 9" cast iron skillet
- 2 pkgs mixed fruit pkgs fresh frozen ,600g or 14 oz each thawed and drained
- 1/2 cup sugar
- 1/3 cup cornstarch
- 2 tsp lemon juice
- 1 tbsp lemon zest
- 1 egg white for brushing the crust before it bakes
- Preheat the oven to 425F
- Prepare your pie crust and place it in the cast iron pan, crimp the edges.
- Keep enough dough aside to make the lattice and leaf cutouts
- In a large bowl mix the fruit, sugar, cornstarch, lemon juice and lemon zest and set aside.
- Roll out the pastry dough and cut your lattice strips with a pastry cutter, and make as many leaf cutouts as you think you will need.
- Put the fruit mixture in the skillet once you have all the lattice ready.
- Weave the lattice over the top and have fun placing the different leaf cutouts.
- Brush the top of the pie with egg white
- Place the pie in the oven and bake for 15 minutes.
- Reduce the heat to 375 and bake for another 35 - 45 minutes depending on your oven.
- Remove and let cool before serving.
Enjoy this delicious and easy to make peach mango pie. Your friends and family will love it!
Join our community!
So happy you are here!
What's your biggest baking challenge?