Peach Mango Pie

0 Prepare the fruit by dicing the mango and peaches into small, even pieces and set aside.[wprm-ingredient text="3 cups Mango<wprm-ingredient uid="2" removed="0">" uid="1"] [wprm-ingredient text="3  cups Peaches" uid="2"]
1 In a large bowl, combine the diced peaches, mango, sugar, corns[wprm-ingredient text="<wprm-ingredient uid="5" removed="0"><wprm-ingredient uid="12" removed="0">" uid="12"]tarch, cinnamon, nutmeg, lemon juice, and orange zest. Stir well to coat the fruit. Cover and refrigerate for 30 minutes to allow the fruit to release its juices. [wprm-ingredient text="2/3 cups Sugar<wprm-ingredient uid="6" removed="0"> " uid="3"] [wprm-ingredient text="2 tbsp Cornstarch" uid="6"] [wprm-ingredient text="1  tbsp Lemon Juice<wprm-ingredient uid="8" removed="0">" uid="7"] [wprm-ingredient text="1/2 tbsp Orange Zest" uid="8"]  [wprm-ingredient text="1 tsp Cinnamon<wprm-ingredient uid="5" removed="0"> <wprm-ingredient uid="5" removed="0">" uid="4"] [wprm-ingredient text="1/4 tsp Nutmeg" uid="5"]
2 In a bowl, mix the flour, brown sugar, and cinnamon. Add the room temperature butter and rub the mixture together with your fingers until large crumbs form. Cover and place in the freezer until ready to use.  [wprm-ingredient text="1 cup Flour<wprm-ingredient uid="11" removed="0">" uid="13"] [wprm-ingredient text="1/3 cup Brown Sugar" uid="11"] [wprm-ingredient text="1/2 tsp Cinnamon" uid="12"] [wprm-ingredient text="1/2  cup Butter" uid="10"]
3 Strain the fruit mixture, collecting the juices in a saucepan and setting the fruit aside. Heat the juices over medium-high heat for about 5 minutes, or until the liquid thickens. Remove from heat, stir the fruit back in, and refrigerate the mixture for 30 minutes until cooled to room temperature. 
4 If using a store-bought pie crust, allow it to come to room temperature according to package instructions so it unrolls without cracking. Fit the crust into a 9-inch pie dish and gently press it into the bottom and sides.  Using a fork, lightly prick the bottom and sides of the crust to help prevent air bubbles while baking.  [wprm-ingredient text="1 Pie Crusts" uid="0"]
5 To assemble the pie, brush egg wash on the sides and bottom of the pie crust.  Pour the cooled peach mango filling into the prepared crust.  Sprinkle the frozen topping evenly over the pie and gently pat it down.  Chill the assembled pie in the freezer for 30 minutes.  This will help the pie hold its shape while baking.
6 Preheat the oven to 400°F during this time.  Bake the pie for 30 minutes at 400°F, then reduce the temperature to 350°F and continue baking for 45 minutes, or until the crust is golden and the filling is bubbling. 
7  For best results, allow the pie to cool for at least 2 hours before slicing so the filling can fully set. Enjoy!!