Caramelized Peach Pie

Indulge in this luxurious Caramelized Peach Pie featuring a rich, buttery crust and topped with a velvety whipped tahini mascarpone. The combination of sweet caramelized peaches and the nutty creaminess of tahini mascarpone creates a unique and delectable dessert. This pie is perfect for any occasion and pairs wonderfully with fresh raspberries.

Servings: 8

Preparation Time: 30 minutes

Cooking Time: 50 minutes

Grade of Difficulty: Moderate

Ingredients:

For the Pie Crust

1 ¼ cups all-purpose flour

½ teaspoon salt

1 tablespoon sugar

½ cup unsalted butter, chilled and cut into small cubes

3-4 tablespoons ice water

For the Caramelized Peaches

4 ripe peaches, peeled, pitted, and sliced

¼ cup unsalted butter

½ cup brown sugar

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

For the Tahini Mascarpone

8 ounces mascarpone cheese, at room temperature

2 tablespoons tahini

¼ cup powdered sugar

½ cup heavy cream

1 teaspoon vanilla extract

Instructions:

Preheat your oven to 375°F

Make the Pie Crust

In a large bowl, whisk together the flour, salt, and sugar.

Add the chilled butter cubes to the flour mixture.

Using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.

Gradually add ice water, 1 tablespoon at a time, mixing until the dough begins to come together.

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Meanwhile, prepare the Caramelized Peaches

In a large skillet, melt the butter over medium heat.

Add the peach slices and brown sugar to the skillet. Cook, stirring occasionally, until the peaches are tender and caramelized, about 15 minutes.

Stir in the vanilla extract and ground cinnamon. Remove from heat and let cool slightly. 

For the Tahini Mascarpone

In a large bowl, beat together the mascarpone, tahini, and powdered sugar until smooth and well combined.

In a separate bowl, whip the heavy cream and vanilla extract until soft peaks form.

Gently fold the whipped cream into the mascarpone mixture until fully incorporated.

Assemble the Pie

On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Transfer the dough to the pie dish and trim any excess edges.

Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper. Bake for an additional 5 minutes or until the crust is golden brown. Let cool.

Spoon the caramelized peaches into the baked pie crust.

Refrigerate the pie for at least 1 hour to allow the flavors to meld.

Just before serving, spread the tahini mascarpone over the top of the caramelized peaches.

Fresh raspberries would complement this pie beautifully, adding a delightful burst of tartness and a lovely texture.

Wine pairing recommendation: Pair this pie with a dessert wine such as Sauternes or a light and fruity Moscato. These wines will enhance the sweetness of the caramelized peaches and the creaminess of the tahini mascarpone.

This Pie is perfect for a summer night or that special occasion when you want to impress someone.

Enjoy!