Categories: Dessert, Peaches, Pie
Ingredients
- 1 basic flaky unbaked 9-inch deep dish pie pastry, single crust (in a 9 1/2-inch deep dish pie plate)
- Filling:
- 3 cups peeled peeled pitted and sliced ripe peaches
- 2/3 cup sugar, plus
- 2 tablespoons sugar
- 3 tablespoons flour
- 5 large egg yolks
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- 8 ounces mascarpone cheese
Directions
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Chill uncooked pie crust (in pie pan) in the freezer for 15 minutes.
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Combine the peaches, 2 tablespoons sugar and flour in a mixing bowl; mix well then set aside.
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Combine the egg yolks and 2/3 cups sugar in the top of a double boiler set over, barely simmering water.
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Whisk the yolks until they are thick and lemon-colored (about 7-8 minutes).
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Remove from heat and whisk in the cream and vanilla.
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Set aside for 10 minutes to cool.
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Preaheat oven to 375°.
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Put the mascarpone and 1/2 cup of the custard in a large bowl; blend briefly using an electric mixer.
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Blend in the remaining custard, 1/2 cup at a time, until all the custard is added.
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Transfer the peaches to the chilled pie shell, smoothing the fruit with a spoon.
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Slowly pour the mascarpone custard over the peaches.
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Using a fork, move the peaches around slightly so that the custard flows under and around them.
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Place the pie on the center oven rack and bake for 10 minutes.
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Lower the oven temp to 350° and continue baking for about 35 minutes or until the custard is set and the top is golden brown, though perhaps not uniformly so.
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Rotate the pie 180 degrees about 15 minutes before it is finished baking.
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To check for doneness, give the pie a little nudge; the filling shouldn’t seem soupy at the center.
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Transfer the pie to a wire rack and let cool.
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Serve barely warm or at room temperature; or cover the pie with foil and refrigerate and serve cold.