Description

This Peaches and Cream Pie is a delightful dessert combining a crisp, buttery homemade pie crust with luscious layers of fresh peach filling and a creamy mascarpone whipped cream topping. The peaches are delicately spiced with almond extract and lemon juice, balanced with a tender, flaky crust, and complemented by a rich, smooth cream mixture. Perfect for summer gatherings or anytime you crave a fresh fruit dessert with a creamy twist.

Ingredients

For the Pie Dough

1 1/2 cup all-purpose flour (198 g)
2 rounded tablespoons granulated sugar (35 g)
1/4 rounded teaspoon kosher salt (3 g)
5 oz unsalted butter, cold & cubed (141 g)
3 tablespoons cold water (44 g)
Extra flour for rolling

For the Fruit Filling

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 fresh squeezed lemon juice (14 g)
A pinch of kosher salt

For the Cream Filling

8 oz mascarpone cheese, room temperature (226 g)
1 cup heavy whipping cream, cold (240 g)
1/3 cup granulated sugar (61 g), divided
1/2 teaspoon pure almond extract (3 g)
1/2 teaspoon pure vanilla extract (3 g)

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Instructions

Prepare the Fruit Filling: Peel and slice the peaches into thin wedges or bite-sized cubes. Combine the peaches with sugar, salt, lemon juice, and almond extract in a large bowl. Toss gently then cover and refrigerate until ready to use.
Make the Dough: In a small bowl, whisk together flour, sugar, and salt. Transfer to a food processor fitted with a dough blade. Add cubed cold butter to the flour mixture and pulse several times until butter pieces are about pea to bean-sized. Turn the processor on and drizzle cold water through the feed tube until the dough begins to pull together. Stop the processor as needed to scrape down the sides. Turn the dough out onto a surface, shape into a disk, wrap in plastic, and refrigerate for 1 hour.
Prepare and Bake the Crust: Roll chilled dough into a circle about 2 inches larger than your pie dish, using extra flour to prevent sticking. Transfer dough to the pie dish, pressing into bottom and sides and letting excess hang over edges. Trim and fold edges under, flute the crust, cover with plastic wrap and freeze for 10-15 minutes. Preheat oven to 425°F. Remove plastic wrap, prick bottom and sides with a fork. Line crust with parchment paper and fill with pie weights or dry beans. Bake for 20 minutes, remove weights and parchment, then bake another 10-13 minutes until golden brown. Cool completely on a wire rack for about 2 hours.
Prepare the Cream Filling: Using a stand mixer, beat the cold heavy whipping cream with half the sugar and both almond and vanilla extracts until stiff peaks form. In a separate bowl, whisk the room temperature mascarpone cheese with the remaining sugar until smooth. Gently fold the mascarpone mixture into the whipped cream until fully combined. Cover and chill until needed.
Assemble the Pie: Spoon half of the cream filling into the cooled crust and level it out. Add about one-third of the peach mixture using a slotted spoon, then layer the remaining cream on top, followed by the rest of the peaches. Drizzle the reserved peach juice over the top or serve it separately. Refrigerate the pie until serving.

Notes

Use ripe but firm peaches for the best texture and flavor.
If peaches are not sweet enough, adjust the sugar in the fruit filling accordingly.
Chilling the dough and freezing the crust before baking helps create a flaky pie crust.
Parchment paper and pie weights prevent the crust from bubbling and shrinking during blind baking.
Serve the pie chilled for the best texture and freshness.
Leftover pie can be refrigerated for up to 2 days but is best enjoyed fresh.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American