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Roasted Black Plum and Mascarpone Pie

  • Author: Kristen Stevens | The Endless Meal
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 10-12 servings 1x

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 1/22 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
  • 24 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.