I’ve never had fried chicken from Jollibee (I haven’t had chicken in almost five years!) and it wasn’t until a few months ago that I had my first fried peach and mango pie (don’t roll your eyes at me!). Vancouver got it’s first Jollibee location a year ago but I wasn’t ready to brave the crazy long lines just for the pie. The line eventually died down so I’m here to report back that I’ve finally had the pie and we’re going to recreate it today so you can have peach mango pie at home whenever the craving hits. I’m not going to start claiming that this homemade recipe is a “copycat recipe” or is “better than Jollibee,” but I will say that we’re making the filling from fresh fruit, our own all-butter pastry, and then deep frying it. I might prefer deep fried pie dough more than baked pie dough now?!
To make these peach mango pies, we’re first going to make the filling. The filling is exactly what the name suggests — diced fresh peaches and mangoes are cooked down with sugar, cinnamon, a bit of lemon juice, and a pinch of salt until it becomes jammy. Unlike making a traditional baked fruit pie, we want to cook the fruit before filling the pie. The deep frying process for the assembled hand pies is a quick one, so the filling has to be cooked first. We fill homemade all-butter pie dough with the cooked fruit filling, seal the edges, and then they’re ready to be fried. You could bake the pies (like how I made these brown sugar hand pies) but deep frying it makes the outer layer of the pie pastry extra crispy and more similar to the original Jollibee pie. Deep frying can be intimidating but when you fry the pies one at a time, it’s quite easy to control the temperature and prevent any splatters of hot oil.
Peach Mango Pies
Ingredients
Peach Mango Filling
- 200 g (1 cup) peaches, diced
- 200 g (1 cup) mangoes , diced
- 65 g (5 tbsp) granulated sugar, *see instructions below
- 8 g (1 tbsp) cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
All-Butter Pie Dough
- 300 g (2 1/2 cup) all-purpose flour
- 13 g (1 tbsp) granulated sugar
- 1 tsp salt
- 227 g (1 cup) very cold unsalted butter, cut into 1⁄2-inch pieces
- 120 ml (1 1/2 cup) cold water
- 110 g (1 1/2 cup) ice cubes
- 15 ml (1 tbsp) apple cider vinegar or white vinegar
Egg Wash
- 1 large egg
Instructions
Peach Mango Filling
- In a medium saucepan over medium heart, combine peaches, mangoes, granulated sugar, cornstarch, lemon juice, cinnamon, and salt. I like to start with 3 tablespoons of sugar and add more if needed. If the fruit you're using is very ripe, you might only need 3 tablespoons but I found 5 tablespoons to be the perfect amount. Cook until filling becomes jammy, while stirring often, about 10 minutes.
- Once mixture has thickened, remove saucepan from the heat. Transfer fruit filling to a small baking sheet or bowl to cool. Allow filling to cool while you make the pie dough.
All-Butter Pie Dough
- In a large bowl, stir together the flour, granulated sugar, and salt. Add the butter. With a pastry cutter or a fork, quickly cut the butter into the flour mixture until mostly pea-size pieces of butter remain (a few larger pieces are okay).
- In a large measuring cup or a small bowl, combine the water, ice, and vinegar. Sprinkle 2 tablespoons (15 ml) of the ice-water mixture over the flour mixture and mix with a spatula until the water is fully incorporated. Add more of the ice-water mixture, 1 to 2 tablespoons (15 to 30 ml) at a time.
- Using the spatula or your hands, mix until the dough comes together in a ball with some dry, shaggy bits remaining. Squeeze and pinch the dough with your fingertips to bring all the dough together, sprinkling dry bits with 1 to 2 tablespoons (15 to 30 ml) of the ice-water mixture, if necessary, to combine.
- Divide the dough into 2 portions. Shape each portion of dough into a flat disk, wrap each disk in plastic, and refrigerate the dough for at least 1 hour, to give the dough time to rest.
Assembly
- Once pie dough has had a chance to rest, remove from fridge. Roll out the pie dough to 1/8-inch in thickness. Cut sheet of pie dough into 8 equal rectangles. Repeat with second sheet of pie dough.
- Fill half of the pie dough rectangles with the cooled fruit filling, leaving 1/4-inch on each side to seal the pie.
- Brush on a thin layer of egg wash to each of the four sides. Top with another rectangle of pie dough and use a fork to crimp and seal the edges. Repeat with remaining pies.
- Place the assembled pies on a baking sheet lined with parchment paper and place in freezer as you heat up frying oil.
- Heat a heavy-bottomed pot of neutral oil to 375F.
- Carefully lower chilled pie into the hot oil.
- Fry one or two pies at a time, turning halfway, until golden brown, about 3 – 5 minutes.
- Once ready, remove pies from oil and place on a wire rack or paper towel to drain for 10 minutes. Enjoy hot.
![day two: sparkly matcha neapolitan shortbread cookies ✨
the instructions might seem confusing, but if you watch the video to see how the different flavour layers are stacked, it will make much more sense! these slice and bake cookies freeze extremely well so you can make the dough now and bake them off when you want to gift them. (makes 40-44)
vanilla dough:
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g (6 tbsp) powdered sugar
2 tsp vanilla
90g (3/4 cup) all-purpose flour
1/4 tsp salt
matcha dough:
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g (6 tbsp) powdered sugar
90g (3/4 cup) all-purpose flour
2 tsp culinary matcha powder
1/4 tsp salt
strawberry dough
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g 6 tbsp) powdered sugar
90g (3/4 cup) all-purpose flour
2 tbsp freeze-dried strawberry powder
1/4 tsp salt
1 egg white
coarse sanding sugar
for the vanilla dough, combine butter and powdered sugar in a bowl. mix until smooth. add vanilla. add flour and salt and mix until no dry streaks remain. do the same for the matcha and strawberry doughs in separate bowls
place one portion of the dough between two pieces of parchment paper and roll into a 5 x 9-inch rectangle that is about 1/4-inch thick. slide rolled out dough onto a baking sheet and freeze for 10 min until firm. repeat this step with the other portions of dough
remove the top piece of parchment from each slab and stack the strawberry, vanilla, and matcha dough layers. cut the slab down the middle the long way to form two 2.5 x 9-inch rectangles. with one half, carefully swap the order of the layers (example: if the first half of the dough is stacked svm, swap the second half so it’s msv. this will ensure that same flavour squares don’t stack on each other). stack the halves. press the layers gently to adhere them. return the stacked dough to the freezer for another 10min
[recipe cont’d in comments]
#christmasbaking #christmascookies #holidaybaking #holidaycookies #cookiedecorating](https://constellationinspiration.com/wp-content/plugins/instagram-feed/img/placeholder.png)
Sabrina says
what a fun pie to make, haven’t ever seen this before, thank you for sharing it and for the detailed walkthrough, very helpful!
Nicole says
Can you please share what you use to cut the dough? Your cuts are absolutely perfect!