White Pie Stardust Peaches, Bellwether Ricotta, Fior Di Latte Mozzarella, Pistou Recipe
Make White Pie Stardust Peaches, Bellwether Ricotta, Fior Di Latte Mozzarella, Pistou Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Filling
Pistou finishing
Method
Crust
- 1
Whisk dry ingredients
In a large bowl, whisk together the flour and salt.
- 2
Cut in the butter
Add cold butter to the flour and work with your fingers or a pastry blender until the mixture resembles coarse crumbs.
- 3
Add water and form dough
Drizzle in ice water a tablespoon at a time, mixing until a rough dough forms. Do not overwork.
- 4
Chill and roll
Wrap dough in plastic and chill for 60 minutes. Roll into a 12-inch circle and fit into a 9-inch pie pan. Trim edges.
Filling prep
- 5
Macerate peaches
In a bowl, toss sliced peaches with 1 tablespoon of sugar and the lemon juice; set aside to macerate.
- 6
Ricotta filling
In a separate bowl, whisk together ricotta, egg, remaining sugar, vanilla, and heavy cream until smooth.
- 7
Incorporate mozzarella
Gently fold torn mozzarella into the ricotta mixture.
- 8
Season
Taste and add a pinch of salt if desired.
Assemble and bake
- 9
Preheat oven
Preheat the oven to 375°F (190°C).
- 10
Fill crust
Spread the ricotta-mozzarella filling evenly into the prepared crust.
- 11
Add peaches
Scatter the macerated peaches over the filling.
- 12
Swirl pistou and drizzle oil
Drizzle with olive oil and swirl 2 tablespoons of pistou over the peaches and filling. Lightly sprinkle lemon zest if using.
- 13
Bake until set
Bake for 45-50 minutes, or until the center is set and the crust is lightly golden.
- 14
Rest and serve
Let the pie rest for at least 15 minutes before slicing. Serve warm or at room temperature.