Roasted Black Plum and Mascarpone Pie

Instructions

1. Preheat oven to 350 degrees. Line 1 9″ pie pan or up to 12 individual serving bakeware pieces with pie crust. Crimp edges for pie pan or gently tear off excess dough leaving a little draping down the sides of the individual pans. Bake according to recipe or box till fully cooked.
2. Place plums in a large bowl. Add 1 1/2 – 2 cups of sugar and lemon juice. Scrape seeds from half the vanilla bean and toss to coat.
3. Add plums to a large glass baking sheet or line a rimmed metal baking sheet with parchment paper. Roast until the plums are tender but not falling apart, 25-40 minutes. Remove from oven and set aside to cool slightly.
4. Using a slotted spoon transfer plums to a parchment lined rimmed baking sheet and set aside to cool.
5. Carefully pour juices from the pan into a small saucepan. Bring to a boil and simmer until thickened and reduced, 4-8 minutes. Set glaze aside.
6. Combine remaining mascarpone, creme fraiche or light sour cream and honey together in a medium bowl. Scrape seeds from the remaining half vanilla bean and beat on high 1-2 minutes. Don not over beat as mascarpone may curdle.
7. Spread mascarpone mixture evenly over cooked pie crust. Cover with about 1 tablespoon of glaze and top with roasted black plums. Serve at room temperature with a dollop of whipped cream.