|1||prepared pie crust|
|3||cups of mixed berries or ripe peaches, peeled and sliced|
|½||cup Potlicker Kitchen fruit jam (such as Rhubarb Balsamic or Peach Cobbler)|
|¼||cup mascarpone cheese|
1. Mix fruit, jam, and cornstarch and pour into unbaked pie shell.
(If using mixed berries, first drain excess liquid.)
2. Spoon mascarpone onto fruit/jam mix
3. Add top crust crimping edges
together, (or decorate lattice style). Poke holes in top crust using fork.
4. Bake at 350 degrees for
30 minutes, or until crust is golden and fruit bubbles. Allow to cool before serving. Adapted from Nancy Warner