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1
Chill uncooked pie crust (in pie pan) in the freezer for 15 minutes.
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2
Combine the peaches, 2 tablespoons sugar and flour in a mixing bowl; mix well then set aside.
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3
Combine the egg yolks and 2/3 cups sugar in the top of a double boiler set over, barely simmering water.
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4
Whisk the yolks until they are thick and lemon-colored (about 7-8 minutes).
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5
Remove from heat and whisk in the cream and vanilla.
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6
Set aside for 10 minutes to cool.
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7
Preaheat oven to 375u00b0.
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8
Put the mascarpone and 1/2 cup of the custard in a large bowl; blend briefly using an electric mixer.
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9
Blend in the remaining custard, 1/2 cup at a time, until all the custard is added.
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10
Transfer the peaches to the chilled pie shell, smoothing the fruit with a spoon.
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11
Slowly pour the mascarpone custard over the peaches.
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12
Using a fork, move the peaches around slightly so that the custard flows under and around them.
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13
Place the pie on the center oven rack and bake for 10 minutes.
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14
Lower the oven temp to 350u00b0 and continue baking for about 35 minutes or until the custard is set and the top is golden brown, though perhaps not uniformly so.
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15
Rotate the pie 180 degrees about 15 minutes before it is finished baking.
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16
To check for doneness, give the pie a little nudge; the filling shouldn't seem soupy at the center.
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17
Transfer the pie to a wire rack and let cool.
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18
Serve barely warm or at room temperature; or cover the pie with foil and refrigerate and serve cold.
