Lemon Mascarpone Pie with Apricot Coulis
- refrigerated pie crust, blind-baked
- egg yolks
- 1 c
- raw sugar
- 8 oz
- mascarpone cheese
- 1 c
- 1/2 c
Preheat oven to 450. Unroll pie crust into glass pie dish. Fold over excess, cover with parchment and line bottom with pie beads. Pre-bake for 10 minutes. Remove pie crust, reduce oven temp to 350 and allow crust to cool.
While pie is cooling; grate lemons and juice, mixing both together. In a blender combine zest, juice, eggs, yolk, sugar, & cheese and blend until all ingredients are fully incorporated.
Pour filling into crust. Bake at 350 for 50 minutes or until light brown. Allow to cool completely.
Wash & dry fruit. Remove pits and slice 4 of the apricots and place in medium saucepan. Add sugar and water.
Bring to a boil over medium heat, reduce to medium-low and cook until the consistency of cream soup (the fruit will break down, you can smash it to help break it down, but don't overdo this).
While fruit is cooking, slice remaining fruit. Place in medium mixing bowl.
Once fruit is done cooking, add to bowl and stir gently to incorporate all ingredients. Allow to cool.
Once pie and coulis are completely cool, cover pie with coulis. Or drizzle over sliced pie.