Vegan Peach Mango Pie Recipe (updated version)
 
 
Ingredients
  • FOR THE PIE DOUGH:
  • 2½ cups of all-purpose flour
  • ½ teaspoon sea slat
  • 2 tablespoons natural sugar
  • a cup of vegan hard butter, cut into cubes
  • ¾ cup ice water
  • FOR THE FILLING:
  • 3 yellow mangoes, peeled and chopped
  • 1 (15 ounces) yellow peaches in can
  • ¼ cup natural sugar
  • ¼ cup brown sugar
  • pinch of sea salt
  • dash of cinnamon
  • dash of vanilla extract
  • one tablespoon cornstarch mixed in one tablespoon water
Instructions
PREPARE THE PIE DOUGH:
  1. In a food processor, add the flour, sugar, and salt and pulse for a few seconds.
  2. Mix in the hard butter
  3. Turn on the processor to low and while running, on a gentle stream, pour the cold water until the dough becomes tiny crumbles but when you squeeze, they stick together. If they don't stick, add one tablespoon of ice water at a time while you pulse. Do not overwork.
  4. Transfer dough to a counter and squeeze and compress into one mass.
  5. Using a rolling pin, flatten to a disk.
  6. Wrap using a plastic wrap or put in a silicone bag. Refrigerate for at least an hour.
TO COOK THE FILLING:
  1. Without turning on the stove, combine the peaches, mangoes, sugar, brown sugar, salt, cinnamon, vanilla extract, and the cornstarch mixture.
  2. Turn on the stove and cook over low heat until the filling becomes thick like a paste.
  3. Remove from heat and let it cool down to room temperature.
TO ASSEMBLE:
  1. Remove the dough from the fridge and cut into 8-10 pieces.
  2. Dust your counter and rolling pin lightly with flour.
  3. Using your rolling pin, flatten each dough into a ½-inch thin rectangles.
  4. Scoop two tablespoons of the filling and place just right below the center of the dough.
  5. Fold over and press down the edges. If needed, cut out excess edges so you'll have a perfect rectangle. You can use the excess dough to assemble more pies.
  6. Further seal the edges by pressing down with a fork.
  7. Repeat with the remaining dough and filling, storing the finished ones in the freezer while you work to keep them cold.
TO FRY:
  1. Heat about two inches of cooking oil in a heavy pot over medium heat.
  2. You can test if the oil is ready by frying a small piece of dough. If it bubbles right away, the oil is ready for frying.
  3. Fry in batches to not overcrowd the pot and fry until all sides are golden brown.
  4. Transfer to a strainer to remove excess oil and serve hot.
TO BAKE:
  1. Preheat oven to 350F and bake for 30 minutes or until golden brown.
Notes
Tips:

- Refrigerate the flour before using.

- Use hard vegan butter instead of the easily spreadable one. If you can't find hard butter, use vegan shortening.

- You can add more sugar to your filling to adjust to your liking. You can also use preferred sweetener like maple syrup, coconut nectar, and more.

-You can add other seasoning to the filling like ground nutmeg and ground ginger.

- If you're having a hard time sealing the edges of the pie, wet the edges with some water.

- If you have a hot or warm kitchen, refrigerate or even freeze your hand pies right before frying.

-You can serve hand pies with vanilla ice cream.
Recipe by ASTIG Vegan at https://www.astigvegan.com/vegan-peach-mango-pie-recipe-updated-version/