Mascarpone Apple Pie Recipes

OLD FASHIONED APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl combine apples, sugar, flour, cinnamon, nutmeg and salt. Place mixture in a pastry-lined 9 inch pie plate. Dot with butter and adjust top crust that has been vented.
• Place in oven and bake at 425 degrees F (220 degrees C) for 10 minutes. Turn oven temperature down to 275-300 degrees F (135-150 degrees C) and bake 40-50 minutes or until crust is golden brown and apples are tender. Let cool and serve.

MACAROON APPLE PIE

Steps:

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. , Roll out pastry to fit a 9-in. pie plate; flute edges. Toss apples with sugar and cinnamon; pour into crust. Bake at 375° for 20 minutes. , Meanwhile, in a small bowl, combine the first four topping ingredients. Stir in the egg, butter and vanilla until smooth. Add coconut. Spoon over hot apples, carefully spreading to cover. Bake 30 minutes longer or until apples are tender.

CANADIAN APPLE PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a pie dish with 1 crust.
• Whisk together cornstarch, sugar, cinnamon, nutmeg, and salt in a large bowl. Stir apples, maple syrup and whole egg into cornstarch mixture.
• Pour apple mixture into the prepared crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Whisk together egg yolk and water in a small bowl; brush over the pie. Cover pie loosely with aluminum foil and place on a baking sheet.
• Bake in the preheated oven for 35 minutes. Remove foil; continue baking until crust is golden brown, about 15 minutes. Cool on a wire rack.

MASCARPONE APPLE PIE

Steps:

• Combine all crust ingredients and press on bottom and sides of greased 9-inch pie plate.
• Bake crust 10 minutes at 350 degrees, and cool on rack.
• For filling, melt 2 T butter over medium heat in large skillet; stir in brown sugar, lemon juice, and cinnamon.
• Stir in apples and cook uncovered over medium heat for 25 minutes (or until apples are very tender), stirring occasionally.
• When finished cooking apple mixture, cool 15 minutes.
• Meanwhile, beat cheese, sugar, and amaretto with electric mixer on medium speed for 30 seconds, until light and fluffy.
• In separate bowl beat whipping cream until soft peaks form, and beat into cheese mixture on low speed until combined.
• Alternate layers of apple and cheese mixtures in crust, making four layers and ending with the cheese mixture.
• Cover loosely and chill at least 4 hours/up to 24 hours.

ITALIAN APPLE-MASCARPONE PIE WITH ALMOND TOPPING

Steps:

• CRUST:.
• In a large bowl, combine the flour, sugar, and salt. Using a pastry cutter, cut in the butter and shortening. Drizzle the water and vinegar into the flour mixture and combine with hands until a dough is formed. Divide dough in half and shape into a flat disc. Refrigerate for 2-3 hours.
• Preheat oven to 450 degrees. 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. Reduce oven temperature to 375 and bake for about 10 minutes. Remove from oven and let cool.
• APPLE-MASCARPONE FILLING:.
• Peel, core, and slice apples. Place apples in large bowl and drizzle lemon juice over apples. In a large saucepan, over medium heat, stir the apples, sugar, cornstarch, salt, and cinnamon. 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 mascarpone. Mix until smooth and well combined. Set aside.
• ALMOND TOPPING:.
• In a medium bowl, combine the marzipan, flour, and butter. Add almonds; combine until topping is crumbly. Set aside.
• TO BAKE PIE:.
• Preheat oven to 375 degrees.
• Spoon apples into partially baked pie crust- lined pie plate. Pour mascarpone cream filling over apples. Tent loosely and bake for 25-30 minutes until filling is almost set. Remove from oven and sprinkle marzipan topping. Return to oven and bake for an additional 10-12 minutes, until topping is lightly browned. Let sit for 3-4 hours before slicing.