Peach mascarpone pie
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Fruit pie meets peaches and cream in this decadent dessert that celebrates summer.
Ingredients
  • Pie crust:
  • 1 c. + 1 T. flour (171 g)
  • ½ t. salt
  • ½ c. butter (1 stick, 114 g), cold and cut into pieces
  • 5 T. ice-cold water (57 g)
  • Filling:
  • 2-2½ lb. ripe peaches, peeled and thinly sliced
  • ½ c. sugar
  • 2 t. cinnamon
  • 1 t. lemon juice
  • 8 oz. mascarpone cheese
  • 2 T. butter, room temperature
  • 2 T. whipping cream
  • ¼ c. honey
  • 2 eggs
  • Pinch salt
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Using a pastry blender or two knives, cut the butter into the flour and salt until you have bean-sized pieces. Add the water gradually, continuing to cut the dough until it mostly comes together. Refrigerate the dough while you make the filling.
  3. Toss the peach slices with the sugar, cinnamon, and lemon juice.
  4. Using an electric mixer, combine the mascarpone cheese and butter. Add the whipping cream, honey, eggs, and salt and beat until the mixture forms soft peaks.
  5. Roll the dough to ⅛" thick, transfer to the pie plate, and crimp the edges. Line the crust with foil, fill with pie weights or dried beans, and bake for 20-25 minutes, until it just barely begins to brown. Remove the weights and foil.
  6. Spread a layer of the mascarpone mixture, then peaches, then more mascarpone, continuing to layer until the pie is filled. The top layer should be peaches.
  7. Bake for 25-30 minutes, until the mascarpone browns and the pie crust turns golden. Let cool at room temperature for 2 hours, then chill fully in the fridge.
Recipe by f-chem 101 at http://www.fchem101.myerspdx.net/2014/09/peach-mascarpone-pie/