I have been hearing stories about people waiting hours and hours in line at Toronto/Scarborough’s new location of Jollibee (a popular Filipino fast-food restaurant chain), and I’ve also been hearing about the addiction to Jollibee’s peach mango pies. When I finally went to try it out, I was quite surprised to find that the pie was a deep-fried dough, full of peach mango jam. I was definitely expecting a typical, tender, flaky pie dough, and more pieces of actual fruit in the jam. I pictured McDonald’s apple pie with a swap of peach and mango where the apple should be. Since that’s what I had my heart set on, I decided I would create my own, and the result are these delicious homemade hand pies.
I also have been obsessed with Lauren Ko’s (@lokokitchen on instagram) geometric pies and tarts lately, so I did some research and I found a pattern that I really wanted to try and master — the herringbone lattice.
I’m going to be honest, I was completely confused and it took me a long time to figure it out when I was learning how to do it. However, once you get the hang of it, it’s gets better (I hope).
Feel free to watch my video tutorial on how to do a herringbone lattice as well as the details on how to make the mini pies. Also, if you’re not into mini pies, the recipe works perfectly for two large pies as well. Lastly, if you hate making lattices for pie, I get ya, full top mini pies are always an option. Enjoy!!
Edit: If you don’t possess a stand mixer or a food processor, cutting the butter into the flour using a dough cutter like this one works as well. If all else fails, cutting the butter into the flour by rubbing the butter into the flour with your hands works as long as you work fast, so that the butter doesn’t warm up.
Peach Mango Pie
This recipe makes about 2 double crusted 9″ pies or 24 mini pies.
966g (7-1/2 cups) flour
50g (1/4 cup) sugar
20g (1 tbsp + 1 tsp) salt
676g (3 cups) cold unsalted butter
290mL (1-1/8 cup) ice water
Peach Mango Filling
300g (1/2 lb) peaches, fresh or frozen
300g (1/2 lb) mangoes, fresh or frozen
100g (1/2 cup) sugar
30g (1/4 cup) flour
1 tsp cinnamon
- Using a paddle attachment in a stand mixer, or a food processor, mix or pulse to cut the butter and flour on low-speed until it is crumbly, and there are no chunks of butter bigger than a kernel of corn. If some large pieces of butter remain, break it up with you hands.
- Pour in about 3/4 of your water and mix your dough until it just starts to come together. If it seems too dry, add the rest of your water, and mix until it starts to come together.
- Remove from your stand mixer or food processor and knead it on a clean workspace until it goes from a big shaggy mess to a dough.
- Separate into 3 equal pieces, wrap it in plastic wrap, and pre-shape into rough rectangles.
- Refrigerate for 2hrs to overnight with overnight being preferred. I used mine after chilling for 4 hours.
- Combine all the ingredients in a large saucepan on medium heat, stirring occasionally until the fruit has cooked down and the flour has thickened the mixture so that it doesn’t freely run off a wooden spoon when dangled over the pot, about 10 min.
- Optional: use a hand blender or potato masher to break down the fruit pieces a little more (this makes it easier to spoon into the mini pies).
- Leave to cool completely before placing into pie shells.
- Preheat your oven to 204C/400F.
- If making mini pies, roll 1/3 of your dough into a 12″x20″ rectangle, with each mini pie being 4″x2.5″. Spoon a heaping tablespoon of pie filling into the center of each rectangle.
- Brush a light layer of egg wash (a beaten egg + a teaspoon of water, strained) on the edge of the pie before adding the lattice or full pie tops. Brush egg wash on the tops of the pies as well.
- Bake for 20-30 min or until golden brown.