Streusel-Topped Peach Mango Pie
A convenient Streusel-Topped Peach Mango Pie features frozen pie crust and peaches for a simple dessert.
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Instructions
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Preheat oven to 400 F and line a baking sheet with foil. Thaw frozen pie crust or transfer refrigerated dough to a pie plate.
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In a large bowl, combine peaches, mangoes, sugar, tapioca, cinnamon, cardamom, nutmeg, and lemon juice; stir to coat fruit evenly.
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For the streusel, combine flour, oats, brown sugar, and salt in another bowl. Cut in butter until crumbly, then fold in almonds.
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Spoon the peach-mango filling into the pie crust and top evenly with streusel.
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Bake on the prepared sheet for 30 minutes at 400 F. Reduce oven temperature to 350 F and bake for an additional 45 to 50 minutes, until fruit is tender and streusel is golden.
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Cool on a rack for at least 30 minutes before serving. Refrigerate leftovers, covered, for up to 2 days.