Jollibee is the McDonalds of the Philippines. The owner started with a Magnolia Ice Cream parlor in Quezon City (where my grandparents live) and switched to hot dogs after they found a bigger market. Of course now they added their famous Chicken Joy, Sweet Filipino Spaghetti, Palabok, and Halo Halo, to their products, but most importantly, they have Peach Mango Pie.
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Did I ever mention I am a pie girl? Any day, everyday, I'd choose pie over cake.
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And they opened up chains in my own town! I have recently discovered we have a new little Filipino hub not far from my apartment - I have several Filipino restaurants, fast food joints, and bakeries all within 15 minutes.
Jollibee was the first to open, and it made big news in the Filipino community. My uncle even drove his family 5 hours to visit Jollibee, er I mean, me!
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Mangoes and peaches are two of my favorite fruits, so of course I had to learn how to make this baby. It'd be simpler to make a normal pie, but I wanted the rectangle-shaped hand pie, just like from Jollibee. I happen to be a masochist in the kitchen.
I found a new type of pie crust pastry recipe containing cream cheese, which I thought was an odd ingredient. I adapted two recipes - one from The Pie and Pastry Bible (Epicurious) and one from Allrecipes for my version.
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I made a few hand pies, but it was tough since I only had a knife and my unsteady hands; it's way better to use a uniform sized cutter. Also I found the dough very soft and hard to handle. I gave up halfway and made the rest into normal mini pies.
Although this dough is a little more effort than the traditional pastry, it's really worth it because the flaky texture is amazing!
The hand pie version hold less fruit (I over ambitiously filled some, causing a few combustion casualties) but is a handy on-the-go snack. Either way, they tasted heavenly - just like Jollibee's. Mmmnnnn, those Filipinos know how to make killer pies.
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Ingredients
CREAM CHEESE PIE CRUST:
1/2 cup cream cheese, cold
1/2 unsalted butter, cold
1 1/2 cups all-purpose flour
1/2 teaspoon salt
optional: 2 tablespoons sugar, 1/4 teaspoon baking powder, and 1/2 teaspoon lemon juice
optional: milk, for brushing
PEACH MANGO FILLING:
1 cup cubed mangoes *
1 cup cubed peaches *
3 tablespoons sugar
1 teaspoon cinnamon
2 tablespoons cornstarch
1 tablespoon lemon juice
Directions
CREAM CHEESE PIE CRUST: Cut cream cheese and butter into pieces. Add flour and combine. Add salt, sugar, baking powder, and lemon juice. Your dough should form coarse crumbs. Wrap into a ball and cover with plastic wrap; chill for at least an hour in the refrigerator.
PEACH MANGO PIE
Preheat oven to 375F. Line tray with parchment paper.
In a mixing bowl combine fruit, sugar, cinnamon, cornstarch, and lemon juice. Let fruit sit over a strainer to drain excess liquid. Microwave your fruit for about 1-2 minutes and then restrain liquids again, to thicken.
To assemble, roll out your crust thinly into a sheet and cut into rectangles with a knife. Spoon fruit filling on one rectangle, then cover with another rectangle of crust to make your hand pie. Press down the edges with a fork to seal. Poke vent holes on top to let steam out. Brush top with milk if desired for golden color when baking.
Bake for 30 minutes or until crust turns golden brown.
* if making an open face normal sized pie instead of hand pies, increase the fruit to 2 cups each.
Jollibee was the first to open, and it made big news in the Filipino community. My uncle even drove his family 5 hours to visit Jollibee, er I mean, me!
I found a new type of pie crust pastry recipe containing cream cheese, which I thought was an odd ingredient. I adapted two recipes - one from The Pie and Pastry Bible (Epicurious) and one from Allrecipes for my version.
Although this dough is a little more effort than the traditional pastry, it's really worth it because the flaky texture is amazing!
The hand pie version hold less fruit (I over ambitiously filled some, causing a few combustion casualties) but is a handy on-the-go snack. Either way, they tasted heavenly - just like Jollibee's. Mmmnnnn, those Filipinos know how to make killer pies.
CREAM CHEESE PIE CRUST:
1/2 cup cream cheese, cold
1/2 unsalted butter, cold
1 1/2 cups all-purpose flour
1/2 teaspoon salt
optional: 2 tablespoons sugar, 1/4 teaspoon baking powder, and 1/2 teaspoon lemon juice
optional: milk, for brushing
PEACH MANGO FILLING:
1 cup cubed mangoes *
1 cup cubed peaches *
3 tablespoons sugar
1 teaspoon cinnamon
2 tablespoons cornstarch
1 tablespoon lemon juice
Directions
CREAM CHEESE PIE CRUST: Cut cream cheese and butter into pieces. Add flour and combine. Add salt, sugar, baking powder, and lemon juice. Your dough should form coarse crumbs. Wrap into a ball and cover with plastic wrap; chill for at least an hour in the refrigerator.
PEACH MANGO PIE
Preheat oven to 375F. Line tray with parchment paper.
In a mixing bowl combine fruit, sugar, cinnamon, cornstarch, and lemon juice. Let fruit sit over a strainer to drain excess liquid. Microwave your fruit for about 1-2 minutes and then restrain liquids again, to thicken.
To assemble, roll out your crust thinly into a sheet and cut into rectangles with a knife. Spoon fruit filling on one rectangle, then cover with another rectangle of crust to make your hand pie. Press down the edges with a fork to seal. Poke vent holes on top to let steam out. Brush top with milk if desired for golden color when baking.
Bake for 30 minutes or until crust turns golden brown.
* if making an open face normal sized pie instead of hand pies, increase the fruit to 2 cups each.
