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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