Here’s a fresh take on a summer fruit pie. Start with a buttery, flaky crust, fill with a luscious mascarpone filling and top with sliced fresh figs, finished with a honey glaze. It comes together so easily and beautifully!

Fig and Mascarpone Pie

Prep Time: 40 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 30 minutes

Yield: 1 9-inch pie

Serving Size: 1 slice

Fig and Mascarpone Pie

Ingredients

    For crust:
  • 1 1/4 cups all-purpose flour
  • 2 teaspoon granulated sugar
  • 1/2 teaspoon table salt
  • 8 tablespoons cold unsalted butter, cut into 1/2-inch cubes
  • 3/4 teaspoon cinnamon
  • 3 to 4 tablespoons ice cold water
  • For glaze:
  • 1/4 cup honey
  • 1/4 cup water
  • 1/2 tablespoon cornstarch
  • 1/4 teaspoon vanilla bean paste
  • Pinch table salt
  • For filling:
  • 1 pound mascarpone cheese
  • 1 cup heavy whipping cream
  • 1 cup powdered sugar
  • 2 teaspoons vanilla bean paste
  • 1/4 teaspoon salt
  • 1 pound fresh figs, thinly sliced

Directions

To prepare crust, in medium bowl, whisk together flour, sugar and salt. Using pastry cutter, cut butter into flour mixture until it resembles small peas.

Sprinkle 2 tablespoons cold water over mixture and fluff with two forks. Continue adding water, 1 tablespoon at a time until up to 4 tablespoons have been added and dough looks like shaggy crumbs. Squeeze dough between two fingers; if it falls apart, add a bit more water, fluff, and test again.

When dough is ready, dump out onto pastry board or counter top. Turn dough onto work surface and knead gently 3 to 6 times until dough comes together. Cover with plastic wrap; refrigerate at least 30 minutes.

On floured surface, roll out dough to 12-inch circle about 1/8-inch thick. Transfer dough to 9-inch pie pan, trimming excess, and shaping edges to liking. Place pan in freezer and chill at least 20-30 minutes.

Preheat oven to 400°F. Place parchment paper inside dough and fill with pie weights, dried beans or rice. Place pan in lower third of oven; bake 30 minutes, or until edges are slightly brown.

Remove paper and pie weights; reduce oven temperature to 350°F; bake additional 5-10 minutes, or until shell is browned. Remove and cool.

To prepare glaze, combine all glaze ingredients in saucepan. Cook on medium low heat, simmering until contents become thick. Remove from heat and cool to room temperature; set aside.

To prepare filling, beat mascarpone cheese in bowl of electric mixer on low speed until softened. Sift in 1 cup powder sugar and beat until fully combined. Add in salt and vanilla bean paste; beat to combine. Slowly add in heavy cream and whip to medium soft peaks.

To assemble, fill pie crust with whipped filling and top with sliced figs. Coat figs with glaze using pastry brush. Chill pie 20 minutes before serving.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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