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A close up of a gluten-free peach mango pie with lattice top with dessert plates and forks in the background.
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Gluten-Free Peach Mango Pie

This gluten-free peach mango pie slices cleanly and holds its shape after cooling, with a thick peach and mango filling spiced with cinnamon, ginger, and nutmeg inside a flaky sour cream crust. Perfect for summer cookouts, holiday gatherings, or any occasion where you want an impressive homemade dessert.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 3 hours
Total Time 4 hours 30 minutes
Servings 8 servings

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.
    A glass mixing bowl with diced peaches and mango in it.
  • 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.
    A glass mixing bowl filled with diced peaches, diced mango, granulated sugar, cornstarch, cinnamon, vanilla, water, nutmeg, and ginger before mixing together.

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.
    Gluten-free pie dough that has been fit into a 9-inch pie plate with a bowl of peach mango pie filling off to the side.
  • Pour the peach mango filling into the crust and spread into an even layer.
    A gluten-free pie dough filled with peach mango pie filling before topping with a top crust and baking In the oven.
  • Roll out the second crust and cut it into 1-inch wide strips. Lay half the strips horizontally across the filling.
    Five strips of gluten-free pie dough on top of a peach mango pie filling to make a lattice pie crust top.
  • 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.
    A gluten-free lattice pie dough being weaved on top of a peach mango pie filling.
  • 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.
    An overhead view of an unbaked gluten-free peach mango pie with a lattice pie crust.
  • Whisk together 1 large egg and 1 tablespoon water. Brush the egg wash over the lattice and edges of the pie.
    An overhead view of an unbaked gluten-free peach mango pie with a lattice pie crust that has been brushed with egg wash before baking in the oven.

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.
    An overhead view of a gluten-free peach mango pie with a lattice crust and fresh peaches surrounding the pie.
  • Remove from the oven and let cool on a wire rack for at least 2 hours before slicing.
    A gluten-free peach mango pie with a lattice top in a glass pie plate with a slice missing from the whole pie.

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.

Nutrition

Calories: 508kcal | Carbohydrates: 61g | Protein: 6g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 171mg | Potassium: 244mg | Fiber: 6g | Sugar: 29g | Vitamin A: 1717IU | Vitamin C: 26mg | Calcium: 76mg | Iron: 2mg
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