These Peach Mango Pies are so crispy, warm and freshly cooked. You can imagine the nice peach mango filling oozing out of the crispy shell as you bite it! It’s a great dessert to cap any meal. But heck, I so love these for breakfast too!
PEACH AND MANGO PIE (JOLLIBEE)
INGREDIENTS:
For Filling:
1 cup peaches, cubed (1 can peaches in syrup)
1 cup ripe mangoes, cubed
3 tbsp sugar
salt
½ tsp cinnamon powder
2 tsp cornstarch (diluted in 1 tbsp water)
For Crust:
2 cups All purpose flour
3 tbsp sugar
¼ cup butter
1 cup warm milk (fresh milk or any milk)
1 egg yolk
For Glaze:
2 tsp cornstarch (diluted in 1 tbsp water)
INSTRUCTIONS:
For the Fillings: Add the peaches and mango in a saucepan over medium heat. Let it sit for 3 minutes then add the sugar, salt, and cinnamon powder. Mix well. Add 2 tbsp peaches syrup. Bring to boil then add the cornstarch diluted in water. Stir it until thickens. Put it in a bowl and set it aside.
For the Crust: Combine flour and sugar well. Add the butter (cut it in cubes). Mix well using your fingertips until it looks breadcrumbs. Mix warm milk and egg yolk, combine it in the flour mixture. Knead well until you make a dough. Wrap it in the plastic and put it in the fridge for 30 minutes. It is much better to place it in the fridge overnight, so your crust will be very crispy when you fry it.
Take out the dough from the fridge and flatten it with a rolling pin. Slice it or shape it into square. Before adding the fillings brush the flattened dough with egg whites (it will helps the fillings not to come outside).
Add the fillings in the center and sealed the edge by press it with fork. Repeat it for the rest of the dough. Brush the whole pie with the glaze – cornstarch diluted in water.
Then fry it until golden brown on both sides. Transfer into a plate lined with paper towels.
You may also cook it using an oven toaster or traditional oven if you prefer. Happy cooking and enjoy!
