Ingredients:

• 6 fresh sweet ripe but somewhat firm peaches
• 2 tbsp of unflavored gelatin (1/4 oz)
• 0.5-0.75 cups of peach kompot or juice (not all may be used)
• 1 ready to bake pie shell
• 4oz mascarpone cheese
• 1-1.5 tbsp of confectioners (powdered) sugar
• Vanilla sugar to taste (a little bit really)

How to prepare, step-by-step:

1. Prepare ingredients:

   

2. Warm up oven, pierce raw pie shell in several places with a fork, and bake until ready according to baking instructions on the packaging (about 25 mins on 350F):

   

3. While shell is in the oven, pour gelatin to a pot:

   

4. Add peach kompot liquid (or juice) or mix of peach preserve with water (to get about 0.5-0.75 cups in total) to the pot, let it soak for 2-3 mins, then mix everything and put on slow burner. Cook gelatin with the liquid stirring from time to time until gelatin is fully dissolved (but don’t let it boil), then set it aside to cool down (the liquid should get close to viscous consistency):

   

5. Once pie shell is ready, take it out of the oven and set aside to cool down as well:

   

6. Blanch peaches (see step-by-step instructions if needed):

   

7. Make an incision in each blanched peach all the way around the peach up to the pit, then make another incision to quarter the peach and then carefully separate peach quarters off the pit, remove any hard fibers coming off the pit along with the pit, set peach quarters aside:

   

8. Move mascarpone cheese to a bowl and add vanilla sugar to taste:

   

9. Add all confectioners sugar and mix everything:

   

10. Once pie shell is cooled down to room temperature, evenly spread cheese and sugar mixture on the bottom of it:

    

11. Slice each peach quarter in 2-3 even parts and neatly arrange them in the pie shell in 2-3 layers (try to avoid having too much empty space between pieces as well as between peaches and shell sides):

    

12. Spread the prepared gelatin liquid on top using spoon (and if needed a brush, make sure to cover all peaches with the liquid to preserve their freshness for longer):

    

13. And put pie into fridge for about 3 hours (for gelatin to harden):

    

14. Once gelatin solidified all the way the fresh peach pie is ready, slice it up in portion pieces:

    

15. And serve: