Roasted Black Plum and Mascarpone Pie is the perfect fruit pie recipe for your summer dinner parties.

Roasted Black Plum and Mascarpone Pie

I love having a supper club. It means I get to shop for delicious food, which is the only kind of shopping I like (not a very typical woman of me, but it's true.) It also means I get to spend the day cooking and the evening meeting awesome people. Roasted Black Plum and Mascarpone PieAnd if I'm making individual Roasted Black Plum and Mascarpone Pie for a party of 8, it is really easy to make 2 more little pies. And in case you guys are thinking, “whoa 2 pies for yourself!” Don't worry, I did share one. But I really could have eaten both (an maybe even a third or fourth) all by myself.

Roasted Black Plum and Mascarpone PieIt was my birthday that day and I might have pulled the ‘I can do whatever I want on my birthday' card had more pies been around. Best that there wasn't or I would have spent the rest of my birthday curled up on the couch with quite the stomach ache. It would have been worth it, this pie is awesome.

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Roasted Black Plum and Mascarpone Pie

  • Author: Kristen Stevens
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: North American

★★★★★

5 from 2 reviews
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Description

Roasted Black Plum and Mascarpone Pie is the perfect fruit pie recipe for your summer dinner parties.

Scale

Ingredients

  • 1 pie crust, homemade or store bought
  • 4 lb. firm ripe black plums, quartered
  • 1 1/2–2 cups sugar (depending on sweetness of plums) plus 2 tablespoons
  • 2 tablespoons lemon juice
  • 1 vanilla bean, split lengthwise
  • 8 oz mascarpone
  • 1/3 cup creme fraiche or light sour cream
  • 2–4 tablespoons honey
  • Whipped cream

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.

Notes

Pie crust can be baked, plums roasted, glaze reduced and the mascarpone mixture can all be made a day ahead. Refrigerate separately and assemble before serving.