Prepare the Filling

• Combine mangoes, peaches, sugar, cornstarch, lemon juice, salt, and cinnamon in a medium saucepan.
• Cook over medium-high heat, stirring occasionally, until the mixture boils. Lower the heat and simmer for about 5 minutes until thickened.
• Remove from heat and let cool slightly before adding the vanilla extract.

Preheat and Prep

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

Roll Out and Cut Crusts

• Dust your work surface with flour and roll out the pie crusts.
• Use a cookie cutter to cut out rounds, aiming for about 16 from two 9-inch pie crusts.

Fill and Assemble Pies

• Scoop a tablespoon of the filling into the center of 8 rounds.
• Whisk together heavy cream and egg for the egg wash. Brush the edges of each filled round.
• Top with another pie crust round and press the edges to seal. Cut vent slits on top and brush with more egg wash.

Bake to Perfection

• Place pies on the baking sheet and bake for 25 minutes or until golden brown.
• Let cool on the baking sheet for 15 minutes before transferring to a cooling rack.