Peach Pie with Mascarpone – Juicy & Creamy Summer Dessert

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Finished peach pie with mascarpone, golden and ready to serve

Peach Pie with Mascarpone is the kind of dessert you make when you want to treat your loved ones to something truly special. Juicy peaches, soft mascarpone cream, and a tender homemade crust come together in a pie that looks as good as it tastes. It’s not the quickest recipe, but it’s straightforward and so worth the time. A lovely weekend bake for when you feel like making something beautiful from scratch.

Why You’ll Love This Recipe

  • Perfect for peach season – a lovely way to use fresh, juicy peaches.
  • Creamy and fresh – mascarpone brings a soft richness that works so well with the fruit.
  • Not too sweet – light and balanced, for those who don’t like heavy desserts.
  • Looks beautiful – feels a bit special without being complicated.
  • A cozy baking moment – slow, calming to make, and so satisfying to serve.

Ingredients You’ll Need
Ingredients for peach pie with mascarpone laid out on the table

  • All-purpose flour
  • Butter
  • Sour cream
  • Mascarpone cheese
  • Egg yolks
  • Sugar
  • Vanilla extract
  • Fresh peaches
  • Cornstarch
  • Lemon juice
  • Milk
  • Salt

How to Make Peach Pie with Mascarpone

Step 1: Prepare the dough
Cold butter mixed with flour and sour cream for the pie dough
In a bowl, combine flour, a pinch of salt, sugar, and cold butter. Rub the butter into the flour until the mixture resembles crumbs. Add sour cream and quickly bring the dough together. Wrap it in cling film and chill in the fridge for 30 minutes.
Ball of pie dough ready to rest in the fridge

Step 2: Make the mascarpone cream
In a bowl, mix mascarpone with an egg yolk, sugar, and vanilla until smooth. Set aside.
Mascarpone cream mixture prepared in a bowl

Step 3: Cut the peaches
Fresh peaches peeled and seed removed
Peel the peaches (you can pour boiling water over them to help loosen the skins), then cut them into small cubes. Toss them with lemon juice, sugar, and cornstarch.
Diced peaches tossed with lemon juice for the filling

Step 4: Assemble the pie
Evenly rolled dough forming the base of the peach pie
Take the chilled dough and roll out most of it to fit your pie dish. Keep a small piece for the top. Spread the mascarpone cream over the base, then add the chopped peaches. Roll out the leftover dough and cut some strips for a lattice. You can also cut out small stars or other shapes and place them in between or on top for a pretty finish.
Assembling the peach pie with mascarpone, peach slices, and star decorations

Step 5: Brush and bake
Brush the lattice and crust edges with a mixture of egg yolk and milk. Bake at 180°C (350°F) for about 45–50 minutes, or until golden and set.
Peach pie assembled and ready to go into the oven

Step 6: Cool and serve
Let the pie cool completely before slicing — this helps the filling set. Enjoy as is or with a spoonful of thick yogurt or whipped cream.

Tips

  • Use ripe but firm peaches so they hold their shape while baking.
  • Make sure the dough stays cold — it’s easier to work with and bakes flakier.
  • Let the pie cool fully before slicing to avoid a runny filling.
  • You can refrigerate leftovers for up to 2 days. The pie tastes even better the next day.

FAQ

What can I do with leftover dough?
Don’t throw it away! You can make simple cookies with the extra dough. Just roll it out, sprinkle with sugar and cinnamon, cut into fun shapes, and bake at 180°C (350°F) for about 15–20 minutes until golden.
Star-shaped cookies made from leftover dough with cinnamon sugar

Can I use canned peaches?
Fresh peaches are best for texture and flavor, but if you’re in a pinch, drained canned peaches will work. Just reduce the added sugar slightly.

Can I make it ahead of time?
Yes, you can make it a day in advance. It holds its shape better after chilling and tastes even more flavorful.

What if I don’t have mascarpone?
You can try using cream cheese, but mascarpone is smoother and less tangy. The flavor and texture won’t be quite the same.

Peach Pie with Mascarpone

A light, creamy peach pie made with a tender sour cream pastry, smooth mascarpone filling, and juicy fruit. Finished with a rustic lattice or star top, this is the kind of pie that looks as good as it tastes — perfect for summer gatherings or a cozy weekend treat.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Chill time 30 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine European
Servings 6

Ingredients
  

For the dough:

  • 240 g 1 ¾ cups all-purpose flour / plain flour
  • 125 g ½ cup + 1 tbsp cold unsalted butter, cubed
  • 1 ½ tablespoons sugar
  • 130 g about ½ cup sour cream
  • A pinch of salt

For the mascarpone filling:

  • 250 g about 1 cup mascarpone cheese
  • 1 egg yolk
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract

For the fruit:

  • 2 –3 ripe peaches pitted and cut into small cubes
  • A squeeze of lemon juice
  • 1 teaspoon cornflour / cornstarch
  • For brushing:
  • 1 egg yolk
  • A splash of milk

Instructions
 

  • Prepare the dough
    In a bowl, mix the flour, salt, and sugar. Add cold butter and rub it into the flour with your fingertips until crumbly. Add sour cream and quickly bring the dough together. Wrap in cling film and refrigerate for 30 minutes.
  • Make the mascarpone cream
    In a separate bowl, mix mascarpone with the egg yolk, sugar, and vanilla until smooth. Set aside.
  • Prepare the peaches
    Peel the peaches (you can pour boiling water over them to loosen the skins), then cut into small cubes. Toss with lemon juice and cornflour.
  • Assemble the pie
    Roll out most of the dough to fit your pie dish. Spread the mascarpone cream over the base, then top with the peaches. Roll out the remaining dough and cut into strips for a lattice, or use cutters to create stars or other shapes to place on top.
  • Brush and bake
    Mix the egg yolk with a splash of milk and brush over the crust and decorations. Bake in a preheated oven at 180°C (350°F) for 45–50 minutes, or until golden and set.
  • Cool and serve
    Let the pie cool completely before slicing — this allows the filling to set. Serve on its own or with a spoonful of whipped cream or thick yogurt.

Notes

Leftover dough? Don’t waste it! Roll it out, sprinkle with sugar and cinnamon, and bake at 180°C (350°F) for 15–20 minutes to make quick cookies.
If your peaches are very juicy, blot them lightly with paper towel before adding to the filling.
You can use nectarines instead of peaches, no peeling required.
Keyword homemade pie crust, peach dessert recipe, peach pie, peach tart, peaches and cream pie, summer pie recipe

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