Carrot Vanilla Bean Mascarpone Pie

Ingredients

• 1.5 teaspoons apple cider vinegar 
• 0.1 teaspoon double-acting baking powder 
• 2 large carrots peeled cut into 1 inch chunks
• 1 teaspoon cinnamon 
• 3 ounces cream cheese chilled cubed (, )
• 1 cup t brown sugar dark
• 2 medium eggs 
• 7.5 ounces flour all-purpose
• 2 tablespoons cup heavy whipping cream 
• 8 ounces mascarpone cheese 
• 8 tablespoons butter unsalted chilled cubed (, )
• 1  vanilla pod split (seeds reserved, pod discarded)
• 1 teaspoon vanilla extract 

Equipment

• food processor
• bowl
• oven
• blender
• plastic wrap
• toothpicks
• stand mixer

Directions

1. For the Crust: Pulse flour, salt, and baking powder in food processor until combined, about 10 short pulses.
2. Add cream cheese and pulse until coarsely incorporated, about 8 short pulses.
3. Add butter cubes and pulse until dough forms pea-sized balls, about 8 short pulses.
4. Add cream, vanilla, and vinegar and continue to pulse until dough pulls away from sides, 8 to 12 short pulses.
5. Transfer dough to a large sheet of plastic wrap and shape into a 1/4-inch thick disc. Cover with plastic wrap and refrigerator for at least 2 hours and up to three days hours.
6. Remove from refrigerator and press into a 9-inch pie plate, using fingertips to form an even layer.
7. For the Filling: Steam or simmer carrot pieces until completely tender, about 15 minutes.
8. Transfer to a food processor or blender and blend until completely smooth, adding just as much water as necessary to allow it to process smoothly.
9. Adjust oven rack to center position and preheat oven to 350°F. Using a handheld mixer and a large bowl or a stand mixer fitted with the paddle attachment, beat carrot puree and sugar on medium speed until blended.
10. Add eggs one at a time until each is incorporated.
11. Add vanilla seeds, cinnamon, and mascarpone, mixing until smooth.
12. Pour filling into prepared crust.
13. Bake until pie is set in the middle and a toothpick inserted in the center comes out clean, about 45 minutes.
14. Let cool 15 minutes. Slice and serve.