Peach Mascarpone Cream Pie Food

PEACHES AND CREAM PIE

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• Trim some of the excess dough if necessary to create an even edge, but leave enough to fold under and flute the edge.
• Cover the prepared pie dough with plastic wrap and freeze for 10 - 15 minutes.
• Preheat the oven to 425°F.
• Take the frozen pie crust out of the freezer and poke holes with a fork on the bottom and side.
• Line the frozen pie crust with parchment paper, large enough to cover the crust completely, including the edges.
• Add pie weights or dry bean on top of the parchment paper, enough to fill to the top.
• Bake pie crust for 20 minutes.
• Remove pie weights or bean, and bake for another 10 - 13 minutes until golden brown.
• Remove from the oven and let cool completely on a wire rack, about 2 hours.
• In the stand mixer bowl, beat the heavy whipping cream with half of the sugar, and the extracts to stiff peak.
• In a small bowl, beat the softened mascarpone cheese with the remaining sugar until smooth with a hand whisk.
• 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.
• 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.
• Drizzle the juice over the top or reserve the juice to drizzle over pie when served.
• Keep refrigerated.

OLD-FASHIONED PEACH CREAM PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk together the 3/4 cup sugar, the 2 tablespoons flour, and salt. Beat in the sour cream, egg, and vanilla. Stir in the sliced peaches. Pour the mixture into the pie crust.
• Bake in the preheated oven for 12 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C), and continue baking until the filling is set, about 30 minutes. Remove from oven.
• Raise oven temperature to 400 degrees F (200 degrees C).
• Whisk together the 1/3 cup flour, 1/3 cup sugar, and cinnamon in a small bowl. Mix in the butter with a fork until mixture resembles coarse crumbs. Sprinkle the crumb topping evenly over the pie.
• Return the pie to the preheated oven and bake until topping is golden, about 10 minutes. Let pie cool slightly before slicing.

EASY PEACH CREAM PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Arrange peaches in crust. In a small bowl, whisk eggs, sugar, flour and salt. Whisk in cream and vanilla until blended; pour over peaches. , Bake until center is almost set, 40-50 minutes. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Serve warm; or, for firmer pie, chill before serving. Refrigerate leftovers.

PEACH-MASCARPONE CREAM PIE

Steps:

• Chill uncooked pie crust (in pie pan) in the freezer for 15 minutes.
• Combine the peaches, 2 tablespoons sugar and flour in a mixing bowl; mix well then set aside.
• Combine the egg yolks and 2/3 cups sugar in the top of a double boiler set over, barely simmering water.
• Whisk the yolks until they are thick and lemon-colored (about 7-8 minutes).
• Remove from heat and whisk in the cream and vanilla.
• Set aside for 10 minutes to cool.
• Preaheat oven to 375°.
• Put the mascarpone and 1/2 cup of the custard in a large bowl; blend briefly using an electric mixer.
• Blend in the remaining custard, 1/2 cup at a time, until all the custard is added.
• Transfer the peaches to the chilled pie shell, smoothing the fruit with a spoon.
• Slowly pour the mascarpone custard over the peaches.
• Using a fork, move the peaches around slightly so that the custard flows under and around them.
• Place the pie on the center oven rack and bake for 10 minutes.
• 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.
• Rotate the pie 180 degrees about 15 minutes before it is finished baking.
• To check for doneness, give the pie a little nudge; the filling shouldn't seem soupy at the center.
• Transfer the pie to a wire rack and let cool.
• Serve barely warm or at room temperature; or cover the pie with foil and refrigerate and serve cold.

AWARD WINNING PEACHES AND CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
• In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
• In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
• Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.

HONEY-GLAZED PEACH TART WITH MASCARPONE CREAM

Steps:

• For crust:
• Blend flour, sugar, and salt in processor. Using on/off turns, cut in butter until pea-size pieces form. With machine running, add enough ice water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour.
• Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1 inch. Fold overhang in and press to form double-thick sides. Press inside edge of crust to push it 1/8 to 1/4 inch above top edge of pan. Pierce bottom of crust with fork. Refrigerate 1 hour.
• Preheat oven to 400°F. Bake tart crust until golden, piercing with fork if bubbles form, about 25 minutes. (Can be made 1 day ahead. Cool; wrap in plastic and store at room temperature.)
• For filling:
• Mix sugar, flour, and lemon peel in large bowl to blend. Add peaches and toss to coat. Pour into baked crust. Drizzle honey over peach mixture; dot with butter and sprinkle with almonds. Bake until peaches are tender and almonds are toasted, about 35 minutes. Brush fruit and almonds with peach preserves. Cool 15 minutes before serving. (Can be made 6 hours ahead. Store tart at room temperature.)
• For mascarpone cream:
• Using electric mixer, beat cream, mascarpone, sugar, and vanilla in large bowl until peaks form. Slice tart into 6 wedges and serve with dollops of mascarpone cream.
• *Italian cream cheese available at Italian markets and many supermarkets.

CHOCOLATE MASCARPONE PIE

Steps:

• For the crust, heat oven to 350 degrees F. You'll need a 9 inch pie plate.
• Pulse cookies in food processor until fine crumbs; add butter and process until blended. Press mixture evenly into bottom and sides of pie plate. Bake 12 minutes; cool on wire rack. Spread marmalade over the cooled cookie crust.
• For the filling, microwave chocolate in glass bowl in short bursts, 15 seconds at a time, stirring until melted.
• Gently mix mascarpone, sugar, liqueur and salt in large bowl just until blended (do not stir too much or mixture will curdle). Fold in melted chocolate until no white streaks remain.
• If desired, put ½ cup chocolate mixture in a small zip top freezer bag and snip off a tiny corner; reserve for garnish. Spread remaining chocolate mixture in cookie crust. Chill at least 2 hours until firm. To garnish, squeeze zip top bag (like a pastry bag) to produce small chocolate peaks around perimeter.

CARAMELISED PEACHES WITH FROZEN RASPBERRIES & MASCARPONE

Steps:

• Scatter the sugar over a plate, then dip the cut sides of the peach halves into the sugar. Heat a frying pan over a medium-high heat and cook the sugared peach halves, cut-side down, until caramelised. Transfer the peach halves to a plate and carefully add the schnapps to the pan, if using, or a splash of water. Cook the liquid until reduced and syrupy, then return the peach halves to the pan and baste in the syrup. Remove the pan from the heat and leave to cool.
• Beat the mascarpone and icing sugar together, then fold in the thyme leaves and double cream.
• Divide the crumbled biscuits between two plates, then put one peach half on top of each bed of crumbs. Spoon the mascarpone cream onto the plates alongside the peach halves, then scatter over the frozen raspberries. Serve immediately while the raspberries are still frozen.

PEACHES & CREAM PIE

Steps:

• Preheat oven to 350F degrees.
• Place 3 cups fresh peaches into pie pastry.
• In a medium bowl, mix 1 cup sugar, 1/3 cup flour, and salt.
• Add eggs and sour cream.
• Blend well.
• Spoon mixture over peaches.
• In a separate bowl, combine 1/2 cup sugar, 1/2 cup flour, and 1/4 cup butter until mixture resembles coarse meal.
• A pastry blender works well, but two forks or two knives will also work.
• Sprinkle meal mixture evenly over pie.
• Bake 60 minutes or until golden.
• Garnish with fresh peach slices, if desired.
• Refrigerate leftovers.