Peach-Mascarpone Custard Pie Recipe

To learn more about this recipe, click here to read the related story, "Just Peachy," in TastingTable's Los Angeles edition. 

Recipe adapted from Evan Kleiman, host of KCRW's Good Food, Los Angeles

Peach-Mascarpone Custard Pie With Amaretti Cookie Crumble
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Peach-Mascarpone Custard Pie with Amaretti Cookie Crumble from Evan Kleiman, host of KCRW's Good Food, Los Angeles
  • Dough
  • 1 recipe pie dough
  • 1 cup dried beans or pie weights
  • Filling
  • 4 large freestone peaches
  • ½ cup mascarpone cheese
  • ½ cup half-and-half
  • 2 large eggs
  • 1 large egg yolk
  • ¼ cup granulated sugar
  • ⅛ teaspoon almond extract
  • Topping
  • ½ cup all-purpose flour
  • ½ cup smashed amaretti cookies
  • ½ cup light brown sugar
  • 4 tablespoons unsalted butter
  1. Blind-bake the pie dough: Preheat the oven to 375°. Following the recipe instructions, roll out the pie dough and fit it into the pie plate. Trim and crimp the edges. Line the pie shell with a large piece of parchment paper (it should slightly hang over the edges of the crust), add the dried beans (or pie weights) and bake until the bottom of the crust doesn't look raw any longer, about 15 to 20 minutes. Remove the piecrust from the oven and set aside to cool for 10 minutes before removing the parchment paper and dried beans.
  2. Make the filling: Fill a medium bowl with ice and water and set next to the stovetop. Slice a small "x" into the bottom of each peach. In a medium saucepan filled with water and set over high heat, bring water to a boil. Add the peaches and cook just until the skin at the "x" starts to peel, about 10 seconds (longer for less ripe peaches). Use a slotted spoon to transfer the peaches to the bowl of ice water. Once cool, peel off the skin and halve, pit and thinly slice the peaches. Arrange the peaches in an even layer in the pie shell and set aside.
  3. In a medium bowl, beat together the mascarpone, half-and-half, eggs, egg yolk, sugar and almond extract. Pour the mixture over the fruit and bake until the custard sets but still jiggles when tapped, 25 to 30 minutes.
  4. Meanwhile, make the topping: In a medium bowl, stir together the flour, cookie crumbs and brown sugar. Add the butter and use your fingers to rub the butter into the flour mixture until there are pieces no larger than a small pea.
  5. Remove the pie from the oven and sprinkle the cookie topping over the custard. Return the pie to the oven and cook until the crumble is golden, about 20 minutes. Tent the pie loosely with a sheet of aluminum foil and continue to bake until the center of the pie barely jiggles when tapped, about 10 minutes longer. Remove from the oven and cool completely before serving.
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