Apple Mascarpone Pie


Add some extra dimension with the velvety smooth taste of mascarpone.

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    Almond Topping
    1/2 cupFlour
    3 tbspButter
    1/2 cupAlmonds, sliced
    4 ozSALERNO - Marscapone
    1 cup250 mLWhipping Cream
    1 1 Egg
    1 tspVanilla Extract
    1/8 tspCinnamon
    1 pinchSalt
    2 tbspCornstarch
    1/2 cupBrown Sugar
    2 tbspFresh Lemon Juice
    1/2 cupDried Cranberries
    6 cupsApples
    Apple Mascarpone Filing
    2 tspWhite Wine Vinegar
    1/3 cup75 mLIce Water
    1/2 cup150 mLShortening
    1/2 cup150 mLButter
    1/4 tspSalt
    1 tbspSugar
    2 1/2 cupsFlour
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    1. In a large bowl, combine the flour, sugar, and salt. Using a pastry cutter, cut in the butter and shortening.
    2. Drizzle the water and vinegar into the flour mixture and combine with hands until a dough is formed.
    3. Divide dough in half and shape into a flat disc. Refrigerate for 2-3 hours.
    4. Preheat oven to 450јF (230јC). When ready to bake, roll out one dough and line 9” pie plate. For this particular pie, line with foil and add pie weights. Bake for 15 minutes. Remove from oven; remove foil and weights.
    Apple-Mascarpone filling
    1. Peel, core, and slice apples. Place apples in large bowl and drizzle lemon juice over apples. In a large saucepan, over medium heat, stir in the apples, sugar, cornstarch, salt, and cinnamon.
    2. Cook until apples are just slightly soft and juices have thickened. Remove from heat and stir in vanilla extract and almond extract. Set aside. In a large bowl, whisk the egg, cream, and Salerno Mascarpone Cheese.
    3. Mix until smooth and well combined. Set aside.
    Almond topping
    1. In a medium bowl, combine the marzipan, flour, and butter.
    2. Add almonds; combine until topping is crumbly. Set aside.
    To bake pie
    1. Preheat oven to 375 °F (190 °C). Spoon apples into partially baked pie crust-lined pie plate. Pour Salerno Mascarpone Cheese filling over apples.
    2. Tent loosely and bake for 25-30 minutes until filling is almost set. Remove from oven and sprinkle almond topping on top.
    3. Return to oven and bake for an additional 10-12 minutes, until topping is lightly browned.
    4. Let sit for 3-4 hours before slicing. Serve immediately.


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