Roasted Plum Pie with with Creamy Mascarpone
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This delicious roasted plum pie with creamy mascarpone is an elevated take on a classic summer fruit pie.
This roasted plum pie is a wonderful recipe to make at the end of summer when plums are in season. I start by spreading a layer of vanilla-spiked mascarpone on top of the flaky pie crust, then topping it with sweet, roasted plums. It’s fairly simple to make (especially if you opt for a store-bought crust!) and looks elegant when served at the table.
My inspiration for this recipe came from Bon Appétit’s plum mascarpone pie recipe that they shared in a magazine many years ago. I’ve simplified the recipe by using more readily available and less expensive ingredients, but the result is just as delicious.
Notes about the key ingredients
- Pie crust: I love to use my butter and shortening pie crust, but if you have a favorite recipe, go ahead and use that. Or pick up pie crust from a bakery or your grocery store.
- Black plums: In this recipe, I use black plums, but other types of plums will work well, too. Make sure that the plums you use aren’t too ripe or they will fall apart when you roast them. They should be ripe but still firm.
- Sugar: It sounds like a lot of sugar, but plums can turn sour when they’re baked so they need the extra sweetness.
- Mascarpone: This wonderful creamy cheese makes the base of the pie and goes so well with the roasted plums. If you can’t find any, you plain cream cheese and add a bit more sour cream and sugar.
- Powdered sugar: This is what sweetens the mascarpone without adding the gritty texture of granulated sugar.
The three steps to make this pie
- Bake the pie crust. If you have a favorite pie crust recipe, use that. If not, pick up a pie crust from the freezer section of your grocery store. You can transfer it into your own pie pan or use the one it comes in.
- Roast the plums. Add quartered plums, sugar, vanilla, and salt to a baking dish and roast them until they’re soft. There will be some liquid in the baking dish after they cool down. You’re going to pour this liquid into a pot and boil it for a few minutes until it becomes a delicious glaze.
- Make the mascarpone. This is as easy as whipping mascarpone with some sour cream, powdered sugar, and vanilla. After about a minute, it will form stiff peaks. Make sure not to mix it past this point, or it may curdle.
Once you have your three parts ready, it’s just a matter of assembling the pie! Spread the mascarpone in the bottom of the baked pie crust and top it with the roasted plums. Drizzle the glaze on top and you’re ready to eat!
Roasted Plum Pie with with Creamy Mascarpone
Ingredients
- 1 pie crust (homemade or store bought)
- 3 lb firm ripe black plums (quartered)
- 1 ¼ cups sugar
- 1 tablespoon vanilla
- ¼ teaspoon sea salt
- 1 cup mascarpone
- ¼ cup sour cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Line a 9" pie pan with pie crust, crimp the edges, then line it with parchment paper and add pie weights. Bake the pie crust for 25 minutes. Remove the pie weights and parchment paper, and continue to bake the pie until it is lightly golden and fully cooked, about 10 minutes more. When the pie crust comes out of the oven, turn the temperature up to 400 degrees Fahrenheit.1 pie crust
- Mix the plums, sugar, vanilla, and salt in a large baking dish. Roast until the plums are tender but not falling apart, 25-30 minutes. Remove from oven and set aside to cool.3 lb firm ripe black plums, 1 ¼ cups sugar, 1 tablespoon vanilla, ¼ teaspoon sea salt
- While the plums roast, make the mascarpone. Add the mascarpone, sour cream, powdered sugar, and vanilla to a medium-sized bowl. Beat on high speed with electric beaters for 1 minute. Do not overbeat as the mascarpone may curdle.1 cup mascarpone, ¼ cup sour cream, ¼ cup powdered sugar, 1 teaspoon vanilla
- Spread the mascarpone mixture evenly over the cooked pie crust. Push it up the edges of the pie a little if you want to see it after you add the plums.
- Using a slotted spoon, transfer the cooled plums from the baking dish and carefully place them on top of the mascarpone layer.
- Carefully pour the juices from the plum baking dish into a medium-sized frying pan. Bring it to a boil and then simmer it until it's thickened (like balsamic glaze), about 4-5 minutes. Spoon the glaze over top of the pie and serve.
Notes
Nutrition
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What to serve with roasted plum pie
I love serving this pie with a dollop of whipped cream or (better yet) with a scoop of my vanilla ice cream. Or for something really unique that compliments the flavors in this pie, serve it with tonka bean ice cream!
It looks and sounds amazing, but what do you mean by “remaining mascarpone” in step 6? I didn’t see mascarpone used prior to #6. What am I missing?
Thank you for letting me know about that error! It’s been corrected to read, “combine the mascarpone …”
Decedent and delicious!