This decadent pie is fairly minimal, consisting of fresh, juicy peaches and a mascarpone cream filling in a pie crust. Use peaches at the peak of the summer season for optimal flavour!
Mascarpone Peach Pie
~ recipe by Tina Lau
2 lbs peaches (approx 8 medium peaches), ripe and cut into 1/4 inch slices
1/3 cup (67g) sugar
1 recipe for Sifted Spelt Pastry Dough
2 tbsp honey
6 egg yolks
1 cup (200g) sugar
1 1/4 cup (16oz) mascarpone cheese
2 cups (500ml) heavy cream
3 tbsp honey
Pre-Bake Pie Dough
Remove pie dough from the fridge. Lightly flour a rolling pin and roll one disc into a circle about 13 inches wide and approximately 1⁄8-1/4" thick. Gently ease the dough into a 9-inch pie pan, lightly pressing it into the contours of the pan and making sure there is about 1/2 inch over hang all around. If any part tears or comes away, simply press the dough back together. Fold the edges over and crimp into a decorative pattern with your fingers or a fork. Place in freezer until frozen solid, about 30 minutes.
Preheat oven to 400°F and place a baking sheet in the oven to heat up.
Remove pie shell from the freezer and line it tightly with two pieces of aluminum foil (shiny side down, one piece going horizontally and the second vertically). Press the foil tightly into the bottom and edges of the pie pan. Pour pie weights (dry beans, rice or sugar also work well) onto the aluminum foil and fill until close to the top. Place pie pan on the pre-heated baking sheet (don't forget the pan will be very hot!) and bake for approximately 30-45 minutes, until the pastry dough is set and almost dry to the touch. If the dough looks soft or gooey, continue baking for 5 more minutes before checking again.
Remove the foil and pie weights and return crust to the oven to bake for an additional 5-10 minutes. If the bottom of the crust has puffed, prick with the tines of a fork to allow stems to escape. Set aside to cool for a few minutes. Turn oven down to 350°F and make the egg wash.
To make an egg wash, lightly whip up the egg white with 15ml water with a fork. Using a pastry brush, brush the bottom and sides of the pie dough with egg wash, this helps to protect the dough from becoming soggy. Place crust in the oven and bake for 5 minutes to set the seal. Set pre-baked pie shell on a cooling rack while the filling is being prepared.
Mascarpone Cream Filling
Before starting, you'll need a small pot and a metal mixing bowl that will fit on top of the pot without touching the bottom. Place an inch of water in a small pot and bring to a boil. Take out the mascarpone cream from the refrigerator and leave on the counter to warm up.
Place egg yolks and sugar in metal mixing bowl and place on top of the pot, ensuring that the bottom of the bowl doesn't touch the water. Reduce heat to a simmer. With a whisk, constantly mix ingredients together for 10 minutes. The mixture should increase in volume as it thickens and becomes no longer be grainy. Remove from heat and continue whisking until egg yolks have cooled and the mixture is thick and yellow.
Add mascarpone cheese to the egg yolks and mix until just combined.
In a separate bowl, whip heavy cream and honey together until stiff peaks. With a spatula, gently fold the whipped cream into the mascarpone mixture until just incorporated. Do not overmix.
In a large mixing bowl, carefully toss peach slices together with sugar. Lay slices in a single layer in the bottom of a pre-baked pie dough. Layer on the mascarpone cream filling and spread evenly with an offset spatula. Place remaining peach slices evenly on top and drizzle with honey.
Chill for at least 3 hours before slicing and serving.