Peach, Rhubarb and Mascarpone Pie

  • Prep Time: 1 hour 30 minutes
  • Cook Time: 1 hour
  • Total Time: 2 hours 30 minutes
  • Yield: 1 x 9-inch pie plus 1 pie shell 1x


Pie dough:

  • 640 g (4 cups) all purpose flour
  • 226 g (1 cup) unsalted butter, cold, in cubes
  • 200 g (1 cup) vegetable shortening, cold, in cubes
  • 1 tsp salt
  • 242 (1 cup) ice water


  • 4 peaches
  • 2 stalks of rhubarb
  • 2 tsp fresh lemon juice
  • 1 tsp lemon zest
  • 100 g (1/2 cup) granulated (or light brown) sugar
  • 145 g (3/4 cup) firmly packed brown sugar
  • 25 g (2 Tbsp) cornstarch
  • 3/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup mascarpone cheese


  • 1 egg white
  • 1 Tbsp cream


  1. For the pie dough: Place the flour, butter, shortening and salt into a stand mixer bowl. Mix on low speed until the fats are in small chunks and the mixture looks a bit dry (about 10-15 seconds). Do not overmix it.
  2. Add the ice water all at once and mix on medium speed until the dough just comes together. Some small lumps of fat should remain in the dough.
  3. Shape the dough into 3 balls. Wrap each one in plastic wrap and refrigerate for at least 30 minutes. At this point you can freeze the ball/s of dough that you are not going to use (we froze one ball for a later use).
  4. For the Filling: While the dough is in the fridge, peel and slice the peaches, clean and chop the rhubarb and place in a cast iron skillet. Toss in lemon juice and zest, cinnamon, granulated sugar. Cook for about 10 minutes, stirring frequently until a nice caramelization occurs.
  5. Place the remaining dry ingredients in a bowl and mix well to combine.
  6. Toss the dry mixture with the peach and rhubarb mixture. Set aside.
  7. After the 30 minutes in the refrigerator, take the dough out, lightly flour a work surface and place the cold dough in the middle. Lightly flour the top of the dough and, using a rolling pin, roll the dough from the center outward.
  8. While rolling out your dough, keep rotating it, lightly flouring the surface under the dough, as well as the top as needed to prevent from sticking. Roll the dough to about 1/2 cm thick. (Repeat for the second ball of the dough that will be used for the top and set aside).
  9. Flip the pie plate you will be using upside down onto the dough. Using a sharp knife, trace a circle 1 to 2 inches out from the edge of the pie plate. Remove the plate.
  10. Fold the circle of dough in half and transfer it to the pie plate. Unfold the dough, then using your fingers, gently press it down to form the pie shell, leaving the extra dough hanging over the edge of the pie plate.
  11. For the Assembly: Fill the pie slighly heaping, dot with mascarpone cheese dollops and then cover with the second circle overtop.
  12. Working around the entire edge of the pie, snugly tuck the dough under itself, forming a thick rim. Make sure the edges are well pressed to keep the filling from bubbling out during baking.
  13. Using the thumb of one hand, press the dough between the thumb and forefinger of the other hand, forming a crimped peak. Continue around the entire edge.
  14. Brush the whole pie generously with egg wash. Using a sharp knife, create your own pattern of short and long slits. These will act as vents for the pie to release steam while baking.
  15. Sprinkle generously with sugar.
  16. Bake the pie for 60 – 65 minutes in the preheated oven, or until the top is golden brown and the filling is bubbling through the vents.
  17. Serve warm out of the oven.
  18. Dollop of ice cream on top, optional.


This pie will keep at room temperature for up to 3 days. It can be reheated in the oven before serving.

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