Almond Peach Pie and Vanilla Bean Mascarpone Cream Recipe

Almond Peach Pie and Vanilla Bean Mascarpone Cream Recipe

How To Make Almond Peach Pie (Galette) + Vanilla Bean Mascarpone Cream Recipe


Preparation: 30 minutes
Cooking: 40 minutes
Refrigerating Time Time: 30 minutes
Total: 1 hour 40 minutes



  • cupsalmond flour
  • 4tbspsweeteneror white granulated sugar, optional
  • ¼tspsalt
  • cupcold butterdiced
  • 1egg
  • 1tspvinegarapple cider
  • 2largepeachesripe, pitted, halved and thinly sliced
  • 1tsppure vanilla extract
  • 2tbspsweeteneror white granulate sugar
  • 1tbspmelted butter
  • Slivered almondsoptional


  • ½cupmascarpone cheese
  • ½cupwhipping cream
  • 3tbspconfectioners sweeteneror icing sugar – adjust to your level of preferred sweetness
  • ½tspvanilla bean paste


  1. Combine the almond flour, sweetener or sugar (if using) and salt in a food processor. Pulse to combine. Add the diced butter and pulse only a couple of times to evenly disperse the butter until the mix resembles fine crumbs. Add the egg and vinegar, pulsing a few times until a dough forms. Turn out into a bowl; knead gently to create a mound; wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes to an hour.

  2. In a small bowl mix the sliced peaches, vanilla and sweetener (or sugar).

  3. Preheat the oven to 190°C | 385°. Line a baking try with parchment/baking paper.

  4. Remove dough from the refrigerator once chilled and press out with your hands onto the baking tray (into a circle or rectangular shape) to desired size, about 1/4-inch thick. (Don’t roll it. It’s not as pliable as flour dough. Don’t worry about being neat, rustic looks good too!)

  5. Arrange the peaches in the centre of your dough, leaving 1 1/2-inches of dough surrounding the peaches. Gently fold up the outside border around the peaches, pressing and moulding it with your finger tips as you go. Brush the top of the crust with the melted butter; sprinkle with the almonds,

  6. Bake for 30-40 minutes or until the dough changes to a deep golden colour and the fruits juices are bubbling.

  7. Remove from the oven and allow to cool. Serve with the Mascarpone cream


  • Calories: 408.89kcal
  • Fat: 36.74g
  • Saturated Fat: 12.80g
  • Trans Fat: 0.37g
  • Monounsaturated Fat: 5.18g
  • Polyunsaturated Fat: 0.83g
  • Carbohydrates: 13.07g
  • Fiber: 4.30g
  • Sugar: 6.85g
  • Protein: 10.22g
  • Cholesterol: 76.40mg
  • Sodium: 157.48mg
  • Calcium: 57.45mg
  • Potassium: 383.89mg
  • Iron: 0.65mg
  • Vitamin A: 186.28µg
  • Vitamin C: 2.98mg
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