In a food processor, pulse the graham crackers until you have crumbs. If you don't have a food processor, place the graham crackers in a large ziplock bag and crush them with a rolling pin.
Place the graham crackers in a medium bowl if you crushed them in a ziplock, or keep in the food processor bowl. Add in the sugar and salt. Pour in the melted butter. The mixture is ready when you take a bit between your fingers and it easily holds together. If it still seems dry, add a bit more melted butter.
Press into the bottom and sides of a pie plate. Use the bottom of a measuring cup to pack the mixture together.
Bake for 15-18 minutes, it should start to smell toasty. Let cool completely.
Use immediately once cool or wrap it tightly in plastic and refrigerate for up to 1 week.
In the bowl of a stand mixer fitted with the whisk attachment, or with a hand held mixer, whip the heavy cream on medium-high speed, until you get soft peaks. This will take about 3-4 minutes.
Add in all of the mascarpone, and whip until you have medium peaks. This should take less than a minute.
Add the sugar, vanilla extract, almond extract and salt and whip the mixture until it is very thick.
Pour into your pie crust, then dollop your jam on top. Use a butter knife to swirl the jam around.
Place plastic wrap directly on to the cream layer and place in the fridge or freezer. Refrigerate for at least 6 hours.
When ready to serve, top with your canned sliced peaches. I also added a few raspberries for color!
If you're in the UK, substitute double cream for heavy cream.
If you would prefer to use fresh peaches, get 2 medium peaches, pit them and slice them thickly. You can then toss them with some honey before placing on top of the pie.
You can keep the pie in the freezer if you prefer a frozen dessert, but freeze before topping with the sliced peaches. The pie can be frozen for up to 2 weeks.
Storing Keep the pie in the fridge for up to 3 days.