Raspberry and Peach Pie with White Chocolate Mascarpone Recipe
Few desserts embody summer’s pure joy quite like a Raspberry and Peach Pie with White Chocolate Mascarpone. Imagine juicy peaches and tart raspberries bubbling beneath a golden, intricately braided crust, served with heaps of luscious white chocolate mascarpone cream. This show-stopper is not just as gorgeous to look at as it is irresistible, but each bite blends buttery flakiness, sun-ripened fruit, gentle spice, and the lush decadence of a sweet, creamy topping. Whether you’re celebrating with friends or simply indulging in a cozy afternoon, this recipe proves that pie-making can be both approachable and absolutely spectacular.
Ingredients You’ll Need
You’ll be amazed at how such straightforward ingredients create a symphony of flavors and textures in this pie. Each plays a vital role—some bring tenderness, others a punch of fruitiness, creaminess, or subtle spice to make every forkful unforgettable.
- Flour: All-purpose, forms the sturdy yet tender foundation of your crust.
- Light brown sugar: Adds a mellow caramel undertone to the pastry.
- Salt: Brings balance and highlights all the sweet and spiced notes.
- Cinnamon: Weaves warmth through both crust and filling for extra depth.
- Nutmeg: Infuses a gentle nutty aroma in the crust that’s pure comfort.
- Unsalted butter (frozen): Causes steam pockets in the oven, making a beautifully flaky crust.
- Ice water: Keeps the dough cool so the butter doesn’t melt before baking.
- Mascarpone: Italian cream cheese that’s the base for our ultra-silky white chocolate topping.
- White chocolate chips: Melts into the mascarpone, bringing sweetness and a velvety texture.
- Golden syrup: Lends a honeyed, glossy finish to the fruit filling.
- Additional flour: Helps thicken the juicy peach-raspberry filling.
- Granulated sugar: Boosts natural fruit sweetness in the filling.
- Cloves: A whisper of spice for warmth and intrigue in the filling.
- Fresh peaches: Juicy, floral, and the soul of this pie—use perfectly ripe for best results.
- Raspberries: Their tanginess lifts the pie and keeps every bite bright and balanced.
- Unsalted butter: A final enriching touch for the spiced fruit filling.
How to Make Raspberry and Peach Pie with White Chocolate Mascarpone
Step 1: Prepare the Flaky Pie Crust
Start with the dry ingredients in a large bowl, then grate in your frozen butter using the largest holes of a box grater. Pause every few minutes to mix the butter shards into the flour; this simple trick keeps the pieces from clumping. Gradually add the ice water, stirring as you go, until the dough just comes together when squeezed. You don’t want it sticky, just cohesive. Split the dough into two balls, wrap tightly, and pop them in the fridge to relax—the chill will reward you with the flakiest crust imaginable.
Step 2: Make the White Chocolate Mascarpone
In a small saucepan over low heat, gently melt the mascarpone until it’s warm and smooth, but never bubbling. Meanwhile, in the top of a double boiler, stir the white chocolate chips until just melted and luscious. Working swiftly, drizzle the chocolate into the hot mascarpone while whisking steadily—this encourages an ultra-smooth, glossy mixture. Keep whisking for a few minutes so it cools and thickens slightly. Set aside to reach room temperature while you move on to assembling your Raspberry and Peach Pie with White Chocolate Mascarpone.
Step 3: Assemble the Fruit Filling
Whisk golden syrup, flour, sugar, cinnamon, cloves, and salt in a large bowl. This blend becomes a thick layer that will bind the fruit and coax out their natural juices. Add sliced peaches and raspberries, tossing gently so every piece is evenly coated. The spices will bloom later in the oven, perfuming the pie with cozy notes.
Step 4: Roll, Shape and Fill the Pie Shell
On a floured work surface, roll out one dough ball into a round about 1/8 inch thick. Carefully lift it into your pie dish, pressing into the edges and letting a generous overhang remain—this helps seal the lattice later. Pour in the glistening fruit mixture, spreading evenly. By now, the colors are dazzling and the promise of flavor is unmistakable!
Step 5: Braid the Lattice Top
Roll out the second dough ball, then cut it into 30 long strips. Braid three at a time, forming ten pastry braids. This extra step yields a stunning, bakery-style finish that’s totally worth it. Lay five braids vertically and five horizontally, weaving gently for that classic lattice look—no one will believe this came from your own kitchen! Trim any overhanging edges for a neat pie.
Step 6: Bake and Cool
Bake your Raspberry and Peach Pie with White Chocolate Mascarpone in a 375 degree Fahrenheit oven for about an hour. When the crust is deeply golden and the filling is bubbling and fragrant, it’s ready. Let the pie cool for at least 30 minutes so everything sets just enough that slicing is a dream instead of a gooey mess.
How to Serve Raspberry and Peach Pie with White Chocolate Mascarpone
Garnishes
Pile generous clouds of the white chocolate mascarpone on each slice, then sprinkle with shards of white chocolate, a pinch of cinnamon, or even a few fresh raspberries and peach slices. The garnishes enhance the flavors and make every plate look extra inviting.
Side Dishes
This pie shines on its own, but if you want to build a special occasion menu, consider a crisp salad with lemon vinaigrette to contrast the sweetness, or a scoop of tangy raspberry sorbet for a cool temperature play. Iced tea or a sparkling glass of prosecco makes for a brilliant pairing, balancing the creamy, fruit-forward qualities of the Raspberry and Peach Pie with White Chocolate Mascarpone.
Creative Ways to Present
Serve this pie family-style for a rustic feast, or cut it into petite slices for a dessert buffet. Want a festive twist? Use mini tart pans for individual pies, or shape pastry letters to spell a celebratory message on top. However you present it, the vibrant fruit and glossy mascarpone topping guarantee everyone will reach for seconds!
Make Ahead and Storage
Storing Leftovers
Store any leftover Raspberry and Peach Pie with White Chocolate Mascarpone in an airtight container in the refrigerator. The crispness of the crust will hold for a day or two, and the mascarpone topping can be served cold or allowed to come to room temperature for a silkier texture.
Freezing
If you want to prepare in advance, the baked, cooled pie (without mascarpone) freezes beautifully. Wrap tightly in plastic and foil, then freeze for up to two months. Thaw overnight in the fridge and refresh in a moderate oven for twenty minutes before serving, finishing with fresh white chocolate mascarpone.
Reheating
To bring back the lovely warmth and flakiness, reheat individual slices in a 325 degree Fahrenheit oven for about ten minutes. Avoid microwaving, as this can soften the crust too much. Always add the mascarpone topping after reheating for the best creaminess.
FAQs
Can I use frozen peaches or raspberries instead of fresh?
Absolutely! If using frozen fruit, thaw and drain thoroughly before adding to the filling. This prevents excess liquid, so your Raspberry and Peach Pie with White Chocolate Mascarpone remains perfectly set and not soggy.
What can I use if I don’t have golden syrup?
Honey or light corn syrup are great substitutes for golden syrup in this recipe. Either offers similar sweetness and shine, though honey lends a slightly floral, pronounced flavor.
Do I have to braid the lattice top?
While braiding creates a stunning effect, it’s completely optional. Classic crisscross strips look lovely, or try using cookie cutters for decorative pastry shapes if you’re short on time.
How long does the mascarpone topping stay fresh?
The white chocolate mascarpone keeps well in the fridge for three days. Cover tightly to prevent it from picking up other flavors, and bring to room temperature and re-whip lightly if needed before serving.
Can I make the dough or white chocolate mascarpone ahead of time?
Yes, both the pie dough and the mascarpone topping can be prepared up to two days in advance. Keep the dough chilled and the mascarpone cold but let them both sit at room temperature briefly to soften and become more workable when you’re ready to bake and serve.
Final Thoughts
If you’re searching for a dessert that brings smiles, smells like summer, and tastes even better than it looks, you can’t go wrong with Raspberry and Peach Pie with White Chocolate Mascarpone. Give it a try, share a slice, and let this pie create new favorite memories in your kitchen!
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Raspberry and Peach Pie with White Chocolate Mascarpone Recipe
- Total Time: 1 hour 30 minutes
- Yield: 1 pie (8 servings)
- Diet: Vegetarian
Description
Indulge in the perfect blend of sweet and tangy flavors with this Raspberry and Peach Pie topped with a luxurious White Chocolate Mascarpone. A delightful dessert that’s sure to impress your guests!
Ingredients
Crust:
4 cups flour
3 teaspoons light brown sugar
1 1/4 teaspoons salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/3 cups unsalted butter (frozen)
2/3 cup ice water
White Chocolate Mascarpone:
8 ounces mascarpone
1 cup white chocolate chips
1/3 cup golden syrup
3 tablespoons flour
1 tablespoon granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon salt
Filling:
1 1/4 pounds peaches
12 ounces raspberries
3 tablespoons unsalted butter
Instructions
- Crust
To prepare the crust, mix together the dry ingredients. Grate the frozen butter over the bowl, add water gradually, knead the dough, and refrigerate in two balls wrapped in plastic.
- White Chocolate Mascarpone
Heat mascarpone until liquid, melt white chocolate, combine the two, whisk until smooth, cool to room temperature.
- Filling
Whisk together golden syrup, flour, sugar, spices, add fruit, and coat. Roll out dough, place in pie dish, add filling. Create lattice top with remaining dough strips. Bake at 375°F until golden and filling is soft, about 1 hour. Cool before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 25g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Raspberry, Peach, Pie, White Chocolate, Mascarpone, Dessert
