Italian Cherry and Mascarpone Pie
8 servings
60 minutes
The pie is definitely better eaten not just chilled, but cold - this way the cream cheese will become denser and richer. It is better to add baking powder just before baking so that it immediately begins to act from contact with hot air. Mascarpone, I think, needs to be mixed with powdered sugar before adding to the dough, because it has a pronounced salty taste and a lumpy texture and can ruin your pie. I had this happen to me once((
1
Take the butter out of the fridge in advance, do not thaw the cherries!
- Butter: 70 g
- Frozen cherries: 200 g
2
Cream softened butter with sugar, add flour and mix. Preheat the oven to 200 degrees Celsius.
- Butter: 70 g
- Sugar: 50 g
- Wheat flour: 200 g
3
Pour in warm water, stir until the flour lumps dissolve, add vanilla sugar and cinnamon. The consistency of the dough should resemble thick sour cream.
- Water: 100 ml
- Vanilla sugar: to taste
- Ground cinnamon: to taste
4
In a separate container, place a pack of mascarpone, add 20 ml of cream of any fat content or 10 ml of milk (add more if needed), mash with a spoon until liquidy, add 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 mix gently.
- Mascarpone cheese: 200 g
- Single cream 10% fat: 20 ml
- Icing sugar: 100 g
5
After that, add 1 tsp of baking powder to 100 g of flour and mix. If the dough is very thick, add a little more milk or water to make it thinner. Pour half of the dough (the smaller portion) into a parchment-lined mold, layer with cherries, even if they are still frozen, then pour the second (larger) half of the dough. Bake in a preheated oven at 200 degrees for 30 minutes.
- Baking powder (raising agent): 2 teaspoons
- Frozen cherries: 200 g
- Water: 100 ml
- Single cream 10% fat: 20 ml
6
Check readiness with a toothpick or knife by inserting it into the center of the pie — they should come out dry. However, due to the mascarpone, the stick may remain moist. If this concerns you, leave it for another 10 minutes, but the pie shouldn't become dry; it's even better if it stays slightly moist and thus juicier.
7
Remove the pie, let it cool completely, serve it dusted with powdered sugar.
- Icing sugar: 100 g
