Living in Florida, it isn't always easy to pinpoint when the seasons change. There often is no rhyme or reason to our weather. It can be 85 degrees on one December day and 45 the next. I've learned to live with this, though I don't like it. Even though I have lived here for most of my life, I still miss the loud and riotous entry the Fall makes when it appears in the North.
As I read all of my fellow bloggers' accounts of blazing carpets of leaves on the ground and nippy nights, I'm a little jealous. When I see all of the comforting pumpkin soups and deeply satisfying roasted root vegetables being presented, I am wistful. How can I take advantage of Autumn's bounty when the temperature outside is still balmy and humid and hot? I want to, but it feels out of sync. It's seems almost hypocritical! I suppose I could toss a cinnamon stick and some nutmeg into my pina colada and pretend, but I would still know. So, when the temperature finally dipped below 60 degrees, albeit for only a few short hours, I seized my opportunity and turned on the oven.
I have included the recipe for the pie crust, though I did not use it for this pie. I still had some left over crust in my freezer from the apple pie I made a few weeks ago. You'll note that the recipe for the filling and the topping calls for mascarpone cheese. I just can't get enough of that stuff! This addition gave the pie an almost mousse-like quality. I think that the next time I make this pie, (and I will), I might add extra mascarpone to see if I can get more of a cheesecake texture. Also, even though it was not in the original recipe, I drizzled a little homemade dulce de leche over the top, because I happened to have some, thanks to Pim. I think it really added some pizzazz.
Blend flour and salt in processor. Add butter and shortening; pulse until mixture resembles coarse meal. Add 1/4 cup ice water; pulse until dough begins to clump, adding more ice water by teaspoonfuls if dry.
Serve pie with topping and drizzled with caramel sauce, if desired.