Grilled peach/mascarpone pot pies with ginger/molasses cookie lid

July 12, 2013
0 Ratings
  • Serves 4 to 5
Author Notes

Grilled ripen peaches mixed with rum and vanilla flavoured mascarpone cheese, baked under a deep dark ginger and molasses cookie lid. Crispy and chewy cookie lid with creamy and sweet peach fillings inside. —Mandy @ Lady and pups

What You'll Need
  • Ginger molasses cookie lid
  • 1 cup plus 2 tbsp of all-purpose flour
  • 1/3 teaspoon of baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon salt
  • 45 grams of unsalted butter, room temperature
  • 1/3 cup brown sugar
  • 3 1/2 tablespoons molasses
  • 1/2 of a beaten large egg
  • 1 teaspoon fresh grated ginger
  • Grilled peach and mascarpone filling
  • 3 4 peaches, fully ripen
  • 1 cup (200 grams) mascarpone cheese
  • 1/4 cup granulated sugar
  • 1 tablespoon dark rum
  • 1/4 teaspoon vanilla extract
  1. Make the cookie lid: Whisk together flour, baking powder, cinnamon, cloves, ginger, grated nutmeg and salt together in a bowl. Set aside. In a stand-mixer or with hand-held mixer, beat butter and brown sugar until light and fluffy, approx 3 min. Then add molasses, 1/2 beaten egg and grated ginger. Beat again until smooth. Add the flour mixture and mix until evenly combined. Chill the cookie dough in the fridge for at least 1 hour to firm up.
  2. Make the filling: Slice the flesh off the peaches and discard the pits. Heat up a flat grill-pan over high heat, and grill the peaches flesh-side down until they get nice grill-marks. Set aside. Whisk mascarpone, granulated sugar, dark rum and vanilla extract together until smoothly combined. Slice the peaches and add to the mascarpone mixture. Set aside.
  3. Bake the pot pie: Preheat the oven on 360ºF/180ºC. Add the peach/mascarpone filling to a deep pie-dish. Lay a large piece of parchment paper on the counter and dust throughly with a little flour. Take the cookie dough out of the fridge and place in the middle of the parchment paper. Dust enough (but not too much) flour on top just so it isn’t too sticky, and pat the dough down into a disk, exactly the size of the pie-dish, with your hand. Invert the parchment paper onto the pie-dish, and carefully peal the paper away, leaving the cookie dough laying flat on top of the peach-filling. Lightly press the edges against the rim of the pie-dish with your fingers to seal it. Sprinkle some raw/turbinado sugar on top if you like.
  4. Bake in the oven for 20 ~ 25 min, until the cookie lid is nicely and evenly browned on top. The filling may have over-spilled a little, no worries. Dig in with spoons, communal style.

See what other Food52ers are saying.

  • MBobinski
  • drbabs
  • fiveandspice
  • Priya

5 Reviews

MBobinski August 5, 2013
The combination of peach/ginger summer/winter is really wonderful. In the oven, the mascarpone turned almost iridescent, like royal icing over the peaches. It's a really wonderful recipe!
Priya July 24, 2013
I think I did something wrong. After I took it out. The mascarpone filling was liquid and sort of curdy with a layer of oil. I didn't put the rum in but I didn't think it would make a difference
Mandy @. July 25, 2013
Priya, oh no, it sounds like your mascarpone has broken, perhaps due to a higher fat content (different brand)... If you are up for trying again, I would try using creme fraiche instead of mascarpone and see how that works out?
drbabs July 15, 2013
fiveandspice July 15, 2013
This looks amazing! Soo decadent!