Roasted Grape and Mascarpone Cheese Pie

Kate Sears
Boost your immune system while satisfying your sweet tooth by first roasting the grapes in this delicious marscapone cheese pie recipe.


Makes 8 servings (serving size: 1 slice)


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1 large egg white
2 tablespoons turbinado or raw sugar
1 1/4 pounds red grapes (about 4 cups)
4 ounces (1/4 cup) mascarpone cheese, softened
2 ounces block-style 1/3-less-fat cream cheese, softened
2 teaspoons lemon zest
1/2 teaspoon vanilla extract
2 tablespoons red currant jam, melted


Prep: 15 Minutes
Cook: 45 Minutes

1. Preheat oven to 375°. Working with prepared dough, cut into edges with scissors at intersecting 45-degree angles to form pointed pieces of fringe. Freeze 10 minutes or until firm.

2. Line bottom of dough with foil; arrange pie weights on foil. Bake in middle of oven 20 minutes or until just set. Remove weights and foil; brush edges with egg white, and sprinkle with turbinado sugar. Return to oven; bake 10-15 minutes more. Transfer to a wire rack; let cool.

3. Turn oven up to 400°. Arrange grapes in 1 layer on an 18- x 13-inch baking pan. Bake in middle of oven 10 minutes or until grapes begin to release juices but are still intact. Transfer to a wire rack; let cool.

4. Whisk together mascarpone and next 3 ingredients (through vanilla) in a bowl until well-combined. Spread filling into cooled pie shell, and top with roasted grapes. Brush grapes with jam. Slice and serve.

Created date

October 2009

Nutritional Information

Calories 303
Fat 16 g
Satfat 10 g
Monofat 4 g
Polyfat 1 g
Protein 5 g
Carbohydrate 36 g
Fiber 2 g
Cholesterol 44 mg
Iron 1 mg
Sodium 98 mg
Calcium 47 mg