Gather the ingredients for your peach mango pie.

Add the chopped mangoes, peaches, sugar, cornstarch, lemon juice, salt, and cinnamon to a saucepan. Cook over medium-high heat, stirring occasionally to ensure everything is well combined.

Once the peach mango filling is boiling, lower the heat and simmer for about 5 minutes until it thickens. Remove from heat and set aside to cool for a bit before adding the vanilla extract.

Preheat the oven to 350°F. Line your baking sheet with parchment paper.

Lightly flour your surface and roll out the pie crust. Use a 3.5-inch cookie cutter to cut out circles. You should get about 16 rounds from 9-inch pie crusts.

Spoon a tablespoon of peach mango filling into the center of 8 pie crust rounds. You'll use the other 8 rounds to cover them.

Whisk together the heavy cream and egg to make the egg wash. Brush it around the filling on each pie crust round to help seal the crusts when you put them together.

Place the remaining pie crust rounds on top of the filled ones. Press around the edges to seal each peach mango pie tightly.

Cut small slits on top of each peach mango pie to let steam escape. Then brush the tops with more egg wash.

Arrange the hand pies on the lined baking sheet and bake for 25 minutes or until golden brown.

Let the peach mango pies cool on the baking sheet for 15 minutes, then transfer them to a wire rack to cool completely.