I'm not going to start claiming that this homemade peach mango recipe is a "copycat recipe" or is "better than Jollibee," but I'lll 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?! 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.
227g(1 cup) very cold unsalted butter, cut into 1⁄2-inch pieces
120ml(1 1/2 cup) cold water
110g(1 1/2 cup) ice cubes
15ml(1 tbsp) apple cider vinegar or white vinegar
Egg Wash
1large 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.