Peach Pie With Mascarpone Whipped Cream

A juicy double-crust peach pie topped with silky mascarpone whipped cream and fresh mint — the perfect balance of rustic and elegant for any dinner or holiday table.

This post is sponsored by Wick's Pies.

There's something about a warm peach pie that feels like summer and the holidays all at once — and topping it with silky mascarpone whipped cream instead of plain whipped cream takes it from simple to genuinely special, without adding much extra effort.

This one comes together with a premade crust, so you skip the pastry-making altogether and go straight to the good part: juicy, lightly spiced peaches and a whipped cream that's just a little richer and tangier than the usual.

Jump to:

• Any Pie Crust Works — Here's What We Use
• Why This Peach Pie Works
• Recipe Ingredients
• Instructions
• A Few Tips
• Peach Pie With Mascarpone Whipped Cream

Any Pie Crust Works — Here's What We Use

You can use any premade pie crust for this recipe, refrigerated or frozen, my gluten-free pie crust recipe, and it'll turn out great. In our kitchen, we reached for Wick's pie crusts that I had on-hand in the freezer (note, not gluten-free).

They're consistently good quality, and since you can order them in bulk, we always have a couple on hand in the freezer (not gluten-free but still the perfect texture). It comes in handy more than you'd think, whether it's a weeknight dessert craving or a holiday table that needs one more pie. Having crust ready to go means dessert is never more than 45 minutes away.

Why This Peach Pie Works

• Premade crust keeps this simple and low-effort, no pastry skills required.
• Fresh peaches shine with just a little corn starch, lemon juice, and sugar to bring out their natural sweetness.
• Mascarpone whipped cream is richer and slightly tangier than regular whipped cream, and it holds its shape beautifully for serving.
• Fresh mint adds a bright, unexpected finish.

Recipe Ingredients

• 2 Wick's pie crusts
• 6 peaches, seeded and diced
• 3 tbsp. corn starch
• 2 tbsp. coconut sugar (or any sugar)
• 2 tbsp. lemon juice
• Pinch of salt
• 1 egg, beaten (for egg wash)
• ½ cup mascarpone
• ½ cup heavy cream
• 2 tbsp. confectioners' sugar
• ½ vanilla bean, split lengthwise and seeds scraped
• 2 tbsp. fresh mint, chopped

Instructions

1. Preheat your oven to 400°F. Thaw the pie crusts (leave them on the wax or parchment paper they come with, or unroll if refrigerated). Once thawed, place one crust in a pie dish — it will sit low, so there's no need to crimp the edges yet.
2. In a medium bowl, whisk the corn starch, lemon juice, sugar, and a pinch of salt until combined. Add the peaches and mix well. Pour into the prepared pie dish.
3. Cover with the second pie crust and press down the edges to seal the two crusts together. Brush the top with the beaten egg. Cut a few slits in the top to vent steam.
4. Bake for 35 minutes, until golden brown. If it starts browning too quickly, tent it lightly with foil. Remove from the oven and let cool.
5. While the pie cools, use a hand mixer to beat the mascarpone, heavy cream, confectioners' sugar, and vanilla bean seeds together until stiff peaks form.
6. Slice the cooled pie and serve topped with the mascarpone whipped cream and a sprinkle of fresh mint.

A Few Tips

• Let the pie cool fully before slicing so the filling has time to set.
• If your peaches are especially juicy, an extra half tablespoon of corn starch can help the filling hold together.
• The mascarpone whipped cream can be made ahead and kept chilled until you're ready to serve.

This one's a regular in our house — easy enough for a Tuesday, pretty enough for the holiday table.

Made this one? Let me know in the comments how your pie turned out!

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