Peach mascarpone pie
I’m not sure if we’ve been over this before, but you should know: I’m dating a mathematician. He’s decided he wants to go by JS on here because his favorite math blog refers to people by their initials. Yes, he has a favorite math blog. Just go with it.
Anyway, dinner conversation tonight revolved primarily around this pretty sweet way to calculate the digits of pi, which involved him pulling out paper and pen at the table and going through the whole trigonometry of the process. There were graphs and there were words like tangent (remember high school geometry and how much fun that was?) and some of us can no longer calculate the derivative of inverse trig functions in our heads (embarrassing, I know). The end result is really cool, even for a non-mathematician like me, but that’s not really the point.
The point is that although I do, in fact, have a pie plate with the digits of pi running around the outside, I am quite normal by the standards of my friends.
But enough about pi, let’s talk about pie. This pie, to be specific. This pie that combines the classic peaches and cream with the tang of mascarpone and wraps all of it up in a buttery crust. We layer everything nicely before it goes in the oven, but the juicy peaches and the rich cheese melt together in the oven and then run all over your plate and your face. Go with it. It’s messy, it’s creamy, it’s fruity, it’s delicious. I’m afraid that summer’s almost over, so my strategy is to eat all of the summer fruit I can until it goes away for good.
If you need to know why the crust is all butter, I can tell you why with science.
- Pie crust:
- 1 c. + 1 T. flour (171 g)
- ½ t. salt
- ½ c. butter (1 stick, 114 g), cold and cut into pieces
- 5 T. ice-cold water (57 g)
- 2-2½ lb. ripe peaches, peeled and thinly sliced
- ½ c. sugar
- 2 t. cinnamon
- 1 t. lemon juice
- 8 oz. mascarpone cheese
- 2 T. butter, room temperature
- 2 T. whipping cream
- ¼ c. honey
- 2 eggs
- Pinch salt
- Preheat the oven to 350 degrees F.
- Using a pastry blender or two knives, cut the butter into the flour and salt until you have bean-sized pieces. Add the water gradually, continuing to cut the dough until it mostly comes together. Refrigerate the dough while you make the filling.
- Toss the peach slices with the sugar, cinnamon, and lemon juice.
- Using an electric mixer, combine the mascarpone cheese and butter. Add the whipping cream, honey, eggs, and salt and beat until the mixture forms soft peaks.
- Roll the dough to ⅛" thick, transfer to the pie plate, and crimp the edges. Line the crust with foil, fill with pie weights or dried beans, and bake for 20-25 minutes, until it just barely begins to brown. Remove the weights and foil.
- Spread a layer of the mascarpone mixture, then peaches, then more mascarpone, continuing to layer until the pie is filled. The top layer should be peaches.
- Bake for 25-30 minutes, until the mascarpone browns and the pie crust turns golden. Let cool at room temperature for 2 hours, then chill fully in the fridge.
Peach filling adapted from How to Cook Everything by Mark Bittman.