Peach-mascarpone Cream Pie

Total Time: 2 hrs 3 mins Preparation Time: 1 hr Cook Time: 1 hr 3 mins

Ingredients

• Servings: 8
• 1 basic flaky unbaked 9-inch deep dish pie pastry, single crust (in a 9 1/2-inch deep dish pie plate)
• 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

Recipe

• 1 chill uncooked pie crust (in pie pan) in the freezer for 15 minutes.
• 2 combine the peaches, 2 tablespoons sugar and flour in a mixing bowl; mix well then set aside.
• 3 combine the egg yolks and 2/3 cups sugar in the top of a double boiler set over, barely simmering water.
• 4 whisk the yolks until they are thick and lemon-colored (about 7-8 minutes).
• 5 remove from heat and whisk in the cream and vanilla.
• 6 set aside for 10 minutes to cool.
• 7 preaheat oven to 375°.
• 8 put the mascarpone and 1/2 cup of the custard in a large bowl; blend briefly using an electric mixer.
• 9 blend in the remaining custard, 1/2 cup at a time, until all the custard is added.
• 10 transfer the peaches to the chilled pie shell, smoothing the fruit with a spoon.
• 11 slowly pour the mascarpone custard over the peaches.
• 12 using a fork, move the peaches around slightly so that the custard flows under and around them.
• 13 place the pie on the center oven rack and bake for 10 minutes.
• 14 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.
• 15 rotate the pie 180 degrees about 15 minutes before it is finished baking.
• 16 to check for doneness, give the pie a little nudge; the filling shouldn't seem soupy at the center.
• 17 transfer the pie to a wire rack and let cool.
• 18 serve barely warm or at room temperature; or cover the pie with foil and refrigerate and serve cold.