Peaches and Cream Pie

Ingredients

• 1 1/2 cup all-purpose flour (198 g)
• 2 rounded tablespoon granulated sugar (35 g)
• 1/4 rounded teaspoon kosher salt (3 g)
• 5 oz unsalted butter (141 g, cold & cubed)
• 3 tablespoon cold water (44 g)
• Extra flour for rolling
• 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)
• 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 of fresh squeezed lemon juice (14 g)
• A pinch of kosher salt

Instructions

1. 1

   --- Prepare the fruit filling ---

2. 2

   Peel and slice peaches into thin wedges or cut into bite size cubes. Toss peaches with sugar, salt, lemon juice and almond extract in a large bowl, cover and refrigerate until needed.

3. 3

   --- Make the dough ---

4. 4

   Add flour, sugar and salt in a small bowl and mix thoroughly with a whisk. Then transfer to a food processor fitted with the dough blade.

5. 5

   Cube the cold butter and add to the flour mixture. Pulse several times until butter is about pea and bean size, variation in size is okay, but no smaller than a pea.

6. 6

   Turn the food processor to “on” position and drizzle cold water over the dough mixture through the water hole, as soon as the dough starts to pull together turn the food processor off. You may need to stop the food processor in between and get a spatula to get the flour at the bottom to mix up.

7. 7

   Turn the dough out on the counter or cutting board and shape into a disk. Wrap in plastic and rest in the refrigerator for an hour.

8. 8

   --- Prepare and bake crust ---

9. 9

   Take pie dough out of the fridge and roll into a circle about 2” larger than your pie dish. Use extra flour to keep the dough from sticking to the counter and roller.

10. 10

    Carefully place the dough over the pie dish, lightly press the dough into the bottom and side of the pie dish, let the excess dough hang over the side.

11. 11

    Trim some of the excess dough if necessary to create an even edge, but leave enough to fold under and flute the edge.

12. 12

    Cover the prepared pie dough with plastic wrap and freeze for 10 - 15 minutes.

13. 13

    Preheat the oven to 425°F.

14. 14

    Take the frozen pie crust out of the freezer and poke holes with a fork on the bottom and side.

15. 15

    Line the frozen pie crust with parchment paper, large enough to cover the crust completely, including the edges.

16. 16

    Add pie weights or dry bean on top of the parchment paper, enough to fill to the top.

17. 17

    Bake pie crust for 20 minutes.

18. 18

    Remove pie weights or bean, and bake for another 10 - 13 minutes until golden brown.

19. 19

    Remove from the oven and let cool completely on a wire rack, about 2 hours.

20. 20

    --- Prepare the cream filling ---

21. 21

    In the stand mixer bowl, beat the heavy whipping cream with half of the sugar, and the extracts to stiff peak.

22. 22

    In a small bowl, beat the softened mascarpone cheese with the remaining sugar until smooth with a hand whisk.

23. 23

    Add cheese mixture into the whipped cream, and set the mixer on “stir” or fold by hand using a spatula until thoroughly mixed. Cover and refrigerate until needed.

24. 24

    --- Assemble the pie ---

25. 25

    Spoon half of the cream mixture into the cooled crust; level out the top. Then spoon about a third of the peaches on top of the cream using a slotted spoon. Add the rest of the cream on top of the peach layer and add the rest of the peaches on top.

26. 26

    Drizzle the juice over the top or reserve the juice to drizzle over pie when served.

27. 27

    Keep refrigerated.