In this video, I share my top 6 tips for creating the perfect peach mascarpone pie. From selecting the ripest peaches to mastering the flaky crust, each step is essential in achieving a delicious and visually stunning dessert. Whether you’re a beginner baker or a seasoned pro, these tips will help elevate your pie-making game to the next level.

One 9-in pie pan

Pie dough

300 g all-purpose flour

210 g shortening

90 ml cold water

6 g salt

Mascarpone pie filling

250 g Mascarpone cheese

125 g sugar

15 g corn starch

2 eggs

½ tsp vanilla extract

⅛ tsp nutmeg

500g fresh peeled and  sliced peaches

Streusel 

60 g butter

40 g sugar

30 g brown sugar

¼ tsp salt

¼ tsp pumpkin spice

120 g flour

Before starting anything wash, peel, and slice peaches.

Tip #1 Add a little lemon to keep the colour and cover with a wet towel. 

Sift the flour into a mixing bowl. Add the shortening.

Rub or cut the shortening into the flour until the fat is the size of peas. 

Tip #2 Dissolve salt in water.

Tip #3 Add half the water to the flour mixture. Mix very gently, just until the water is absorbed. Now add the second half if needed. It all depends on the type of flour. If you are using pastry flour you will need less water.

Do not overwork the dough.

Cover your dough with plastic film and place it in the fridge while prep filling and streusel.  

Mix mascarpone, sugar, cornstarch, eggs, vanilla, and nutmeg until smooth. Leave on the side.

For the streusel rub all ingredients together until the fat is thoroughly blended in and the mixture appears crumbly. 

Tip #4: I am using pumpkin spice in streusel, but it can go with any of your favourites. 

Tip #5 In the streusel you can add any type of nuts (30g) for extra flavour.

Dust the surface with flour and roll out the dough to a uniform 3 mm thickness (⅛ in). Lift the dough often to make sure it is not sticking.

Tip #6 Do not dust too much flour, it will make your dough tough.

Place the dough into the pan. Press the dough into the corners and trim the excess dough. Flute or crimp the edges. 

Carefully fold peaches into the mascarpone filling. Fill the unbaked pie shell. Top with streusel. Bake at 420 F for about 30 minutes until the filling is set.

Cool down at room temperature for at least one hour.

Bon appetite!