Peaches and Cream Pie 🍑🍰

This delightful summer dessert combines a flaky, buttery pie crust with a rich almond-flavored mascarpone whipped cream and fresh, juicy macerated peaches. It's a light yet decadent pie that captures the essence of summer and is sure to be a crowd-pleaser!

Ingredients:

For the Pie Dough:

1 ½ cups all-purpose flour (198 g)

2 rounded tbsp granulated sugar (35 g)

¼ rounded tsp kosher salt (3 g)

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

3 tbsp 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 tsp pure almond extract (3 g)

½ tsp pure vanilla extract (3 g)

For the Macerated Peaches:

3 lbs fresh peaches (or nectarines)

¼ cup granulated sugar (44 g, adjust to taste)

½ tsp almond extract (3 g)

1 tbsp fresh-squeezed lemon juice (14 g)

A pinch of kosher salt

Instructions:

1. Prepare the Fruit Filling:

Peel and slice 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.

2. 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 cold cubed butter and pulse until the butter is pea-sized.

While the food processor is running, drizzle in cold water until the dough starts to come together.

Transfer the dough to a clean surface, form it into a disk, and wrap it in plastic wrap. Refrigerate for 1 hour.

3. Prepare and Bake the Crust:

Preheat your oven to 425°F (220°C).

Roll out the chilled dough on a floured surface into a circle about 2 inches larger than your pie dish.

Place the dough into a 9-inch pie dish, trimming and folding the edges as needed, and then flute the edges.

Freeze the pie crust for 10-15 minutes.

Prick the frozen crust with a fork. Line it with parchment paper and fill it with pie weights or dry beans.

Bake for 20 minutes, then remove the weights and parchment, and bake for another 10-13 minutes until golden brown.

Let the pie crust cool completely on a wire rack, about 2 hours.

4. Prepare the Cream Filling:

In a stand mixer, whip the heavy cream with half the sugar, almond extract, and vanilla extract until stiff peaks form.

In a separate bowl, whisk the mascarpone cheese and remaining sugar until smooth.

Gently fold the mascarpone mixture into the whipped cream until fully combined. Cover and refrigerate until needed.

5. Assemble the Pie:

Spoon half of the mascarpone whipped cream into the cooled pie crust and smooth it out.

Using a slotted spoon, add about one-third of the macerated peaches on top of the cream layer.

Add the remaining cream on top of the peaches and finish by layering the rest of the peaches on top.

Drizzle the reserved peach juice over the top, or save it for serving.

6. Serve:

Keep the pie refrigerated until ready to serve.

For extra indulgence, drizzle the peach juice over each slice when serving.

Enjoy the Peaches and Cream Pie, the perfect combination of flaky crust, luscious cream, and sweet peaches! 🍑🍰