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Holy smokes Batman! This is out-of-this-world good! I scored the peaches at the Saturday Farmers’ Market, and was inspired by one of my favorite bakers: Joy.

Peach Mascarpone Pie

Crust:

Pie crust recipe

Preheat oven to 350 degrees F. Take out the dough from the fridge and let sit on the counter for 7-10 minutes before working it. Use a rolling pin to roll out the dough on a lightly floured surface. You want to create a circle that, when gently placed into your pie pan, will slightly overlap the edges. Press it gently (it’s the key word!) into the form of the pan. If the dough breaks into chunks while you’re rolling it, don’t worry! Simply place the dough into your pie pan and work it gently with your fingers until it evenly covers the bottom, walls, and rim of the pan.

Next, use a fork to jab tiny holes in the bottom and sides of the pie. (This is so that it doesn’t bubble.) Finally, using the index and thumb of one hand, and the index finger of the other, crimp the edges of the dough to form a uniform scalloped edge.

  

Before you place it into the preheated oven, cut a piece of parchment paper or aluminum foil so that it covers the dough. Then, pour pie weights or dried beans into it. This will ensure that the dough maintains the form of the pan while you bake it. Bake at 350 for about 22-25 minutes. You should see a light golden color on the edges. At this time, remove the crust from the oven, and take out the weights/beans and the parchment/foil. Return the crust to the oven for 5-7 minutes more to let the bottom set. You want the crust to be golden in color. Remove from oven and set aside to cool. Let cool completely!

Filling: 

1 c. mascarpone cheese

3/4 cup sour cream

1/3 cup honey

1 teaspoon pure vanilla extract (DIY for next time here!)

6 fresh peaches, sliced

extra honey for drizzling (optional)

Combine the mascarpone and sour cream in a medium bowl and beat on low until smooth. Add honey and vanilla and stir with a spoon to combine it. Spread mixture evenly across the bottom of the cooled pie crust. Arrange sliced peaches in a design of your choice along the top. Drizzle with a little more honey, if you desire, and invite friends over for dessert!

   

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“The Art of Pesto” by Kinfolk / Tiger in a Jar

And just in case you didn’t get the recipe the first, third, or eighteenth time you watched this:

1 large bunch of basil, leaves only, washed and dried
3 medium cloves of garlic
one small handful of raw pine nuts
roughly 3/4 cup Parmesan, loosely packed and FRESHLY GRATED
A few tablespoons of extra-virgin olive oil

Special equipment: large mezzaluna for chopping

**This pesto relies heavily on the cheese and nothing else for salt. However, if you are going to use it in another dish (such as pasta) you might want to taste how the flavors play out and then maybe add a pinch of salt to the pesto. Enjoy! **

Lemons, tangerines, and grapefruits can all go into this recipe. I’ve played with the combinations, but if you want to go purely lemon on this one, you won’t be disappointed. Thanks to Joy the Baker for her awesome recipe!


Lemon-Tangerine Curd

(or substitute another citrus fruit)

Ingredients: (makes about 3/4 c.)

2 egg yolks

1 egg

5 T. sugar

1/4 c. lemon juice

zest of half a lemon, as well as half a tangerine

4 T. unsalted butter

pinch of salt

Directions:

Combine sugar and zest on a clean cutting board.  With your fingers or the back of a spoon, rub the zest into the sugar until the sugar is very fragrant.

In a saucepan over medium low heat, whisk together egg yolks, egg, tangerine sugar, juices, butter and salt.  Whisk over the heat until thick enough to coat the back of a spoon.  This takes about 5 minutes.

Remove from heat. If you wish, you may pass the mixture through a fine mesh strainer into a medium bowl.  If you prefer the zest, skip the strainer. Transfer curd to a small jar or airtight container and let sit until cool and thicker in texture.  Cover and refrigerate. Curd will last in fridge for about a week.

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