Peaches and Blood orange mascarpone cream pie

original blog post: https://greedygirlcooks.blogspot.com/2018/06/peaches-and-blood-orange-mascarpone.html

Ingredients

1 pie crust

6 to 8 peaches

½ cup sugar

1 tablespoon blood orange zest

½ cup blood orange Juice

3 tablespoon cornstarch

Sweet Mascarpone cream

8 oz mascarpone cream cheese

½ cup powdered sugar

½ cup heavy whipping cream

1 tablespoon blood orange zest

1 teaspoon vanilla or ¼ teaspoon almond extract

Instructions

For the pie filling

• Place the pie crust in the dish, crimp the edges and place in the refrigerator
• Peel and remove the pits form all the peaches
• Slice each peach into about 5-6 pieces
• Place in a bowl and add sugar, blood orange juice and zest, let it sit for 30 to 45 minutes
• Preheat the oven to 375 degrees
• Pour off the liquid into a sauce pan dissolve cornstarch into the liquid over medium heat and allow it to thicken
• Once its thick toss back in the soaked peaches
• Make sure the mixture is room temperature or cold
• Pour into the prepared pie dish and bake for 45 minutes to an hour
• Allow this to completely cool

For the mascarpone cream

• Whip the heavy cream in a mixer until thick
• Add the mascarpone cheese and continue mixing until you have stiff peaks
• add powdered sugar, vanilla extract, blood orange zest , mix to incorporate
• Place the mascarpone cream on top of the cooled pie and put in the refrigerator to set for at least 45 minutes
• Serve as a cold pie