Description
This Peaches and Cream Pie features a flaky homemade pie crust filled with luscious mascarpone whipped cream and sweet, macerated fresh peaches. The pie combines the freshness of juicy fruit with the rich, creamy texture of mascarpone whipped cream, perfect for a delightful summer dessert. The crust is pre-baked for a crisp base, making the pie easy to assemble and enjoy chilled.
Ingredients
Units
Scale
Pie Dough
- 1 1/2 cups all-purpose flour (198 g)
- 2 rounded tablespoons granulated sugar (35 g)
- 1/4 rounded teaspoon kosher salt (3 g)
- 5 oz unsalted butter (141 g), cold & cubed
- 3 tablespoons cold water (44 g)
- Extra flour for rolling
Mascarpone Whipped Cream Filling
- 8 oz mascarpone cheese (226 g), room temperature
- 1 cup heavy whipping cream (240 g), cold
- 1/3 cup granulated sugar (61 g)
- 1/2 teaspoon pure almond extract (3 g)
- 1/2 teaspoon pure vanilla extract (3 g)
Macerated Peaches
- 3 lbs fresh peaches or nectarines
- 1/4 cup granulated sugar (44 g), more if peaches are not sweet enough
- 1/2 teaspoon almond extract (3 g)
- 1 tablespoon fresh squeezed lemon juice (14 g)
- A pinch of kosher salt
Instructions
- Prepare the fruit filling: Peel and slice peaches into thin wedges or bite-sized cubes. Toss peaches with sugar, salt, lemon juice, and almond extract in a large bowl. Cover and refrigerate until needed to allow the flavors to meld.
- Make the dough: In a small bowl, whisk together flour, sugar, and salt. Transfer the mixture to a food processor fitted with the dough blade. Add the cold cubed butter and pulse several times until butter pieces are pea to bean size. With the processor running, drizzle cold water through the feed tube until the dough starts to come together. Turn off processor; use a spatula to incorporate any flour at the bottom if needed.
- Chill the dough: Turn the dough onto a clean surface and shape it into a disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
- Prepare and bake crust: Preheat oven to 425°F (218°C). Roll chilled dough into a circle about 2 inches larger than your pie dish, using extra flour to prevent sticking. Drape dough over the pie dish, pressing gently into the bottom and sides. Trim excess dough, leaving enough to fold under and flute the edges. Cover with plastic wrap and freeze for 10-15 minutes.
- Blind bake crust: Remove crust from freezer, prick bottom and sides with a fork. Line crust with parchment paper and fill with pie weights or dry beans. Bake 20 minutes, then remove weights and parchment and bake an additional 10-13 minutes until golden brown. Cool completely on a wire rack (about 2 hours).
- Prepare cream filling: Using a stand mixer, beat heavy whipping cream with half the sugar, almond and vanilla extracts to stiff peaks. In a separate bowl, whisk mascarpone cheese with remaining sugar until smooth. Fold mascarpone mixture gently into whipped cream until combined. Cover and refrigerate until ready to assemble.
- Assemble the pie: Spoon half of the mascarpone whipped cream into the cooled crust and smooth the surface. Using a slotted spoon, layer about one-third of the macerated peaches over the cream. Add the remaining cream on top, then the rest of the peaches. Drizzle reserved peach juice over the top or serve it on the side. Refrigerate the pie until serving.
Notes
- If your peaches are not sweet enough, increase the amount of sugar used in maceration to taste.
- Peeling the peaches is optional but results in a smoother, more uniform appearance.
- Dicing peaches into bite-sized cubes makes the pie easier to eat and layer.
- Best assembled the day you plan to serve, but pie crust, mascarpone cream, and macerated peaches can be prepared ahead of time separately.
- Premade pie dough can be used; bake according to package instructions for convenience.
Nutrition
- Serving Size: 237 g
- Calories: 443 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 31 g
- Saturated Fat: 19 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 95 mg
