Peel and chop the mangoes and peaches.

In a medium heat saucepan, combine your chopped mangoes and peaches. Add lemon juice, both sugars, and a pinch of salt. Stir in the vanilla and let it simmer until the fruits release their juices.

Add the cornstarch, mix and cook until the mixture thickens. Let cool to room temperature in separate containers.

On a lightly floured surface, use a rolling pin and roll your pie pastry a little thinner than usual. Butter a pie pan and roll one layer of pie dough. Use a second pie pastry and slice into one inch strips.

Add a spoonful of the mango peach filling to the center of the pie pan and spread evenly.

Roll out the top portion of your pie dough on a lightly floured surface until it’s about ⅛ inch thick and roughly 12 inches in diameter.

Using a knife, pizza cutter, or pastry wheel, cut the dough into even strips, about ½ to ¾ inch wide (or wider if you prefer a bold lattice).

You’ll need about 8 strips for a standard 9-inch pie.

Lay half of the strips vertically across the top of the pie, evenly spaced.

Gently fold back every other vertical strip halfway (so they’re resting on themselves).

Lay one of the remaining dough strips horizontally across the pie, perpendicular to the vertical strips and just under the folded-back parts.

Unfold the vertical strips back over the horizontal strip.

Alternate and Repeat

Once your lattice is complete, trim the overhanging edges of the strips and press them into the edge of the bottom crust to seal.

Brush the top crust with your egg wash and sprinkle with sugar. Bake at 350° degrees for about 25-30 minutes or until golden brown on the top crust.