PEACH MANGO PIE
- 1 sheet of puff pastry
- 2 fresh Pearson Farm peaches
- 1 large mango
- 2 teaspoons turbinado sugar
- 1 teaspoon crystal sugar
- 1 teaspoon almond milk
Thaw the frozen puff pastry in fridge overnight, or out on the counter under a towel. On parchment roll out the puff pastry to make it just a little thinner.
Cut mango down either side of the pit. Using a sharp edge container, like a cocktail shaker, peel the mango. Slice mango into slices, and set aside.
Now it is time to assemble the peach mango pie! In 2 rows, layer the peaches and mangos. I like to have flat side down on one side and flat side upon the other to create a design. You can also just create a circle design as well. Once you have filled the crust with fruit, leaving about an inch or a bit less around the edge, start to fold over and crimp the crust. At this point you can set on a baking sheet pan, or into a shallow baking dish.
Sprinkle the turbinado sugar over the fruit. Now brush the almond milk over the crust. Sprinkle the crust with crystal sugar. You can add a little extra to the fruit. Place the pastry into the freezer for about 15-20 minutes. This is important, or your pastry will not puff up!
Thank you to The Perks of Being Us for this wonderful recipe. Check invite you to check them out.