Italian Cherry and Mascarpone Pie
Baking and Desserts | Italian cuisine
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
8
Description
The pie is definitely better eaten cold rather than just chilled — this way the cream cheese will become denser and richer. It's best to add the baking powder just before baking so that it starts to activate immediately upon contact with the hot air. I believe mascarpone should be mixed with powdered sugar before being added to the dough because it has a pronounced salty taste and a lumpy texture that can ruin your pie. I had that happen once((
Ingredients
- Wheat Flour - 7.1 oz
- Butter - 2.5 oz
- Sugar - 1.8 oz
- Water - 3 fl oz
- Frozen Cherries - 7.1 oz
- Vanilla Sugar - to taste
- Ground Cinnamon - to taste
- Baking Powder - 2 teaspoons
- Mascarpone Cheese - 7.1 oz
- Powdered Sugar - 3.5 oz
- 10% cream - 0 fl oz
Step by Step guide
Step 1
Take the butter out of the refrigerator in advance, do not thaw the cherries!
Step 2
Cream the softened butter with granulated sugar, add the flour, and mix. Preheat the oven to 200°C.
Step 3
Pour in warm water, stir until the lumps of flour dissolve, and add vanilla sugar and cinnamon. The consistency of the dough should resemble thick sour cream.
Step 4
In a separate bowl, place the package of mascarpone, add 20 ml of cream of any fat content or 10 ml of milk (add more if needed), and mash with a spoon until it becomes somewhat liquid. Add the powdered sugar and mix well. It’s better to do this with a blender using a whisk attachment. Add the resulting mixture to the dough and gently mix.
Step 5
After that, add 1 teaspoon of baking powder for every 100 g of flour and mix. If the dough is very thick, add a little more milk or water to make it more liquid. Pour half of the dough (the smaller portion) into a baking pan lined with parchment paper, layer the cherries on top, even if they are still frozen, then pour the second (larger) half of the dough on top. Bake in the preheated oven at 200°C for 30 minutes.
Step 6
Check for doneness with a toothpick or knife by inserting it into the center of the pie — it should come out dry. However, due to the mascarpone, the stick may remain moist. If this bothers you, leave it for another 10 minutes, but the pie should not become dry; it’s better if it remains slightly moist, making it juicier.
Step 7
Remove the pie, let it cool completely, and serve dusted with powdered sugar.
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