This gluten-free peach mango pie has a flaky lattice crust and a thick, juicy filling made with fresh peaches and mangoes spiced with cinnamon, ginger, and nutmeg. The combination of peach and mango gives the filling a tropical sweetness that sets it apart from a standard peach pie, and the filling thickens beautifully in the oven without any stovetop cooking first.
The crust is my homemade gluten-free pie crust, which uses cold sour cream and a laminating technique for a flaky, buttery result. If a lattice top feels like too much, a full top crust or the streusel topping from my gluten-free peach crumble pie both work well here too.
Why You’ll Love This Recipe
Ingredient Notes
- Gluten-Free Pie Crust – I use my homemade gluten-free pie crust for the flakiest results. You’ll need a full batch since this pie uses a bottom crust and a lattice top. The recipe uses cold sour cream instead of water, which is what gives it that flaky, buttery texture.
- Peaches – Choose ripe but firm peaches for the best texture. You’ll need about 6 medium peaches to get 3 cups. Frozen peaches work too. Thaw and drain them thoroughly before using.
- Mangoes – Look for ripe mangoes that are slightly soft to the touch. You’ll need about 3 large mangoes to get 3 cups. Frozen mangoes work too. Thaw and drain them thoroughly before using.
- Cornstarch – Thickens the filling as it bakes so the pie holds together when sliced. Do not skip this.
- Ground Ginger – Adds a subtle warmth that complements both the peach and mango. Do not substitute fresh ginger as it will change the texture of the filling.
- Granulated Sugar – Sweetens the filling and helps draw out the natural juices from the fruit, which combine with the cornstarch to create the thick filling.
- Lemon Juice – Balances the sweetness of the fruit and brightens the filling.
Cut Peaches and Mangoes into Chunks
Cut your peaches and mangoes into 1-inch chunks rather than thin slices. Chunks hold their shape during baking so the filling stays textured instead of turning mushy, and they give you a cleaner slice when you cut into the pie.
Recipe FAQs
No. The cornstarch activates in the oven, so you can toss everything together in a bowl and go straight to assembly. No pre-cooking needed.
Use mangoes that are ripe but still firm. A mango that is too soft will turn mushy in the filling. It should give slightly when pressed but not feel squishy.
It looks impressive but the technique is straightforward. If any strips tear while weaving, just press them back together. The egg wash covers most imperfections and the finished pie will still look beautiful.
Expert Tips
Storage Instructions
Refrigerator Storage
Refrigerate the cooled peach mango pie for up to 5 days. Leave it out at room temperature for a bit before serving or warm a slice briefly in the microwave for 20-30 seconds.
Freezer Option
This pie freezes well once fully baked. I do not recommend freezing it unbaked since the peach and mango filling releases a lot of liquid during baking and tends to create a soggy bottom when baked from frozen.
Freezing a Baked Full Pie
Once the pie has cooled completely, place it on a baking sheet and freeze for 30 minutes to firm up. Wrap tightly in plastic wrap, transfer to a freezer-safe bag, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through.
Freezing Baked Pie Slices
Flash freeze individual slices on a baking sheet until solid, then wrap each one in plastic wrap and store in a freezer-safe bag for up to 2 months.
Freezing Pie Dough
Divide the dough into two disks, wrap each tightly in plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator before rolling out.
Serving Suggestions
This pie holds up well at room temperature for a few hours, making it a good option for summer gatherings. Serve it with a scoop of vanilla ice cream or whipped cream. For a full summer spread, pair it with gluten-free corn dogs and a watermelon salad with feta and basil before bringing out the pie for dessert.
Gluten-Free Peach Mango Pie
Ingredients
For the Crust:
- 1 batch homemade gluten-free pie crust - this recipe makes 2 crusts, one for the bottom crust and one for the lattice top
For the Peach Mango Pie Filling:
- 3 cups peaches - peeled and cut into 1-inch chunks (from about 6 medium peaches)
- 3 cups mangoes - peeled and cut into 1-inch chunks (from about 3 large mangoes)
- ½ cup granulated sugar
- ¼ cup cornstarch
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the Egg Wash:
- 1 large egg
- 1 tablespoon water
**Use the toggle button above to turn the instruction photos on and off!
Instructions
Make the Filling:
- Peel 3 cups peaches and 3 cups mangoes and cut them into 1-inch chunks. Place them in a large bowl.
- Add ½ cup granulated sugar, ¼ cup cornstarch, ½ teaspoon ground ginger, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract. Toss until the fruit is evenly coated. Set aside.
Assemble the Pie:
- Preheat the oven to 425°F. Prepare 1 batch homemade gluten-free pie crust.
- Roll out the bottom crust into a circle about 12 inches in diameter and ¼ inch thick. Place it into a 9-inch pie dish, leaving about 1.5 inches of overhang on all sides.
- Pour the peach mango filling into the crust and spread into an even layer.
- Roll out the second crust and cut it into 1-inch wide strips. Lay half the strips horizontally across the filling.
- Fold back every other strip halfway, lay one strip perpendicularly, then unfold the strips back over it. Repeat across the pie until the lattice is complete.
- Trim any excess dough from the strips and fold the overhanging bottom crust over the edges of the lattice. Crimp the edges with your fingers or a fork.
- Whisk together 1 large egg and 1 tablespoon water. Brush the egg wash over the lattice and edges of the pie.
Bake the Pie:
- Place the pie on a baking sheet and bake at 425°F for 15 minutes.
- Reduce the oven temperature to 375°F and continue baking for 45-60 minutes, until the crust is golden brown and the filling is bubbling. If the crust is browning too quickly, cover loosely with foil.
- Remove from the oven and let cool on a wire rack for at least 2 hours before slicing.
Notes
- Pie Crust: This recipe uses a full batch of my homemade gluten-free pie crust. You will need both crusts, one for the bottom and one for the lattice top. A store-bought gluten-free pie crust works if you are short on time, but you will need two.
- Lattice Alternative: If you prefer not to make a lattice top, a full top crust with a few slits cut in for venting works well. You can also use the streusel topping from my gluten-free peach crumble pie sprinkled over the filling before baking.
