Prepare the fruit filling by combining sliced peaches, diced mango, granulated sugar, cornstarch, ground cinnamon, and lemon juice in a large mixing bowl. Toss gently to coat evenly and set aside to macerate for 10 minutes, allowing the juices to release and the mixture to thicken slightly.
2 cups fresh peaches, sliced, 1 cup fresh mango, diced, 1/2 cup granulated sugar, 2 tbsp cornstarch, 1 tsp ground cinnamon, 1 tbsp lemon juice
Preheat the oven to 375°F (190°C). Roll out the pie crust dough on a lightly floured surface into a circle about 12 inches in diameter. Carefully transfer the crust to a 9-inch pie dish, pressing it gently into the corners and trimming excess edges.
1 package pie crust dough
Pour the fruit filling into the prepared pie crust, spreading it evenly with a spatula. Dot the filling with small pieces of butter if desired for added richness.
Cover the filling with the top pie crust or create a lattice pattern. Seal the edges by pinching or crimping. Cut a few small slits on the top crust to allow steam to escape.
Bake the pie in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling visibly through the slits. Remove from oven and let cool slightly before serving to allow the filling to set.
