Peaches and Cream Pie with Mascarpone 

This Peaches and Cream Pie is a delightful summer dessert that combines a flaky, buttery pie crust with a rich mascarpone whipped cream filling and sweet, macerated fresh peaches. The almond-flavored cream complements the juicy peaches, creating a harmonious blend of flavors and textures. Whether you're hosting a gathering or enjoying a quiet evening, this pie is sure to impress with its elegant presentation and delectable taste. It's best served the day it's assembled to maintain the crispness of the crust.

Ingredients

For the Pie Dough:

• 1½ cups all-purpose flour (198 g)
  
  

• 2 rounded tablespoons granulated sugar (35 g)
  
  

• ¼ rounded teaspoon kosher salt (3 g)
  
  

• 5 oz unsalted butter (141 g), cold & cubed
  
  

• 3 tablespoons cold water (44 g)
  
  

• Extra flour for rolling
  
  

For the Mascarpone Whipped Cream Filling:

• 8 oz mascarpone cheese (226 g), room temperature
  
  

• 1 cup heavy whipping cream (240 g), cold
  
  

• ⅓ cup granulated sugar (61 g)
  
  

• ½ teaspoon pure almond extract (3 g)
  
  

• ½ teaspoon pure vanilla extract (3 g)

For the Macerated Peaches:

• 3 lbs fresh peaches (or nectarines)
  
  

• ¼ cup granulated sugar (44 g), more if peaches are not sweet enough
  
  

• ½ teaspoon almond extract (3 g)
  
  

• 1 tablespoon fresh squeezed lemon juice (14 g)
  
  

• A pinch of kosher salt
  
  

Directions

1. Prepare the Fruit Filling: Peel and slice the peaches into thin wedges or cut into bite-sized cubes. Toss peaches with sugar, salt, lemon juice, and almond extract in a large bowl. Cover and refrigerate until needed.
   
   

2. Make the Dough: In a small bowl, whisk together flour, sugar, and salt. Transfer to a food processor fitted with the dough blade. Add cubed cold butter and pulse until the mixture resembles coarse crumbs with pea-sized pieces. With the processor running, drizzle in cold water until the dough begins to come together. Turn out onto a surface, shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.
   
   

3. Prepare and Bake the Crust: Preheat the oven to 375°F (190°C). Roll out the dough on a lightly floured surface to about 2 inches larger than your pie dish. Place it into the dish, trim excess dough, and flute the edges. Line with parchment paper, fill with pie weights or dried beans, and bake for 20 minutes. Remove the weights and parchment, then bake for an additional 10–15 minutes until golden brown. Allow to cool completely.
   
   

4. Assemble the Pie: Once the crust has cooled, spread half of the mascarpone whipped cream filling into the crust. Arrange a layer of macerated peaches over the cream. Add the remaining cream filling on top, smoothing the surface. Arrange the remaining peaches over the cream. Drizzle any reserved peach juice over the top.
   
   

5. Serve: Refrigerate the assembled pie for at least 3 hours before serving to allow the flavors to meld and the filling to set.
   
   

Nutritional Information (per serving, approximately 237 g):

• Calories: 443 kcal
  
  

• Fat: 25 g
  
  

• Carbohydrates: 52 g
  
  

• Protein: 5 g