Description
A luscious Peaches and Cream Pie featuring a flaky homemade pie crust, creamy mascarpone whipped cream filling, and sweet macerated fresh peaches. This elegant dessert balances the natural sweetness of peaches with a smooth, rich cream, perfect for summer gatherings or special occasions.
Ingredients
Units
Scale
Pie Dough
- 1 1/2 cup 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 the peaches into thin wedges or bite-sized cubes. Toss them in a large bowl with sugar, salt, lemon juice, and almond extract. Cover and refrigerate until ready to use 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 a dough blade. Add the cold cubed butter and pulse until the butter pieces are about the size of peas or beans. With the processor running, drizzle in the cold water until the dough pulls together. You may need to stop and scrape down the sides. Turn the dough onto a surface, shape into a disk, wrap in plastic, and refrigerate for 1 hour.
- Prepare and bake crust: Remove dough from fridge and roll into a circle about 2 inches larger than your pie dish, using extra flour to prevent sticking. Carefully place dough over the pie dish, press gently into the bottom and sides, and let excess dough hang over the edges. Trim to create an even edge, then fold under and flute the edges. Cover with plastic wrap and freeze for 10–15 minutes. Preheat oven to 425°F (218°C). Remove plastic, prick holes in the dough with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake for 20 minutes. Remove weights and parchment, bake an additional 10–13 minutes until golden. Let cool completely on a wire rack (~2 hours).
- Prepare the cream filling: In a stand mixer bowl, beat heavy whipping cream with half the sugar and extracts to stiff peaks. In a separate bowl, whisk mascarpone cheese with the remaining sugar until smooth. Fold mascarpone mixture into whipped cream gently, either with the mixer on low speed or by hand. Cover and refrigerate until needed.
- Assemble the pie: Spoon half the mascarpone cream into the cooled pie crust and smooth the surface. Using a slotted spoon, spread about one-third of the macerated peaches over the cream. Add the remaining cream on top, then the remaining peaches. Drizzle juice from the peach mixture on top or reserve it to drizzle when serving. Refrigerate the assembled pie.
Notes
- If peaches are not sweet enough, increase added sugar in the macerated peaches to taste.
- Peeling peaches is optional but yields a more uniform appearance.
- Dicing peaches into bite-sized cubes is recommended for easier eating and uniform layering.
- For best results, assemble the pie on the day of serving; however, the pie shell, cream filling, and macerated peaches can be prepared in advance.
- Premade pie dough can be used; follow package instructions for crust preparation.
Nutrition
- Serving Size: 237g
- Calories: 443 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 31 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg
