Description
A delightful dessert combining the sweetness of ripe peaches with a rich and creamy filling, perfect for summer gatherings.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 rounded tbsp granulated sugar
- 1/4 rounded tsp kosher salt
- 5 oz unsalted butter, cold & cubed
- 3 tbsp cold water
- Extra flour for rolling
- 8 oz mascarpone cheese, room temperature
- 1 cup heavy whipping cream, cold
- 1/3 cup granulated sugar
- 1/2 tsp pure almond extract
- 1/2 tsp pure vanilla extract
- 3 lbs fresh peaches (or nectarines)
- 1/4 cup granulated sugar (adjust to taste)
- 1/2 tsp almond extract
- 1 tbsp fresh-squeezed lemon juice
- A pinch of kosher salt
Instructions
- Prepare the Fruit Filling: Peel and slice the peaches into thin wedges or bite-sized cubes. Toss the peaches with sugar, salt, lemon juice, and almond extract in a large bowl. Cover and refrigerate until needed.
- Make the Dough: In a small bowl, whisk together flour, sugar, and salt. Transfer this mixture to a food processor, add the cold cubed butter, and pulse until the butter is pea-sized. Drizzle in cold water until the dough starts to come together. Form into a disk, wrap in plastic, and refrigerate for 1 hour.
- Prepare and Bake the Crust: Preheat oven to 425°F. Roll out the dough to fit a 9-inch pie dish. Trim and flute the edges. Freeze for 10-15 minutes, then prick with a fork, line with parchment, and add pie weights. Bake for 20 minutes, then remove the weights and bake for another 10-13 minutes until golden. Cool completely.
- Prepare the Cream Filling: In a stand mixer, whip heavy cream with half the sugar, almond extract, and vanilla extract until stiff peaks form. In a separate bowl, whisk mascarpone and remaining sugar until smooth, then fold into whipped cream. Refrigerate until needed.
- Assemble the Pie: Spoon half of the mascarpone whipped cream into the cooled crust. Layer one-third of the macerated peaches, add the remaining cream, and top with the remaining peaches. Drizzle with reserved peach juice.
- Serve: Keep refrigerated until ready to serve. Drizzle peach juice over each slice when serving.
Notes
To keep the pie fresh, store covered in the refrigerator. Best enjoyed within 2-3 days. For variations, try using different fruits or spices.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: peach pie, summer dessert, fruits