Plum Mascarpone Pie

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Since it's been awhile since my whole family has gotten together for just a vacation, no plans, no schedules. I decided to make a special dessert for our first night together. Pinterest kept showing me the picture for this recipe so I just had to try it out, with a few modifications of course.

For full Plum Mascarpone Pie recipe, scroll to the bottom. Let's bake!

Preheat oven to 350 degrees. Line pie dish with crust; crimp edges. Fully bake pie crust according to recipe or box instructions.

Place plums in a large bowl; add 1 1/2 cups sugar and lemon juice. Scrape in seeds from half of vanilla bean; toss to coat. Divide plum mixture between two 13x9x2 glass baking dishes, arranging plums cut side down and overlapping slightly. Roast until juices are bubbling and slightly thickened and plums are tender but not falling apart, 40-60 minutes (cooking time will depend on ripeness of plums). Let cool slightly.

 

Using a slotted spatula, transfer plums to a rimmed baking sheet. Cover loosely with plastic wrap; chill. Pour juices in baking dishes into a small saucepan. Bring to a boil and simmer until thickened and reduced to a scant 1/2 cup, 4-5 minutes; set glaze aside.

Combine remaining 2T sugar, mascarpone, sour creme, and agave nectar in a medium bowl. Scrape seeds from remaining half vanilla bean. Using an electric mixer, beat on high speed until mixture holds firm peaks (do not overbeat or mascarpone may curdle).

Do it ahead: Plums, glaze, and mascarpone cream can be made 1 day ahead. Cover separately and chill.

Spread mascarpone cream evenly over bottom of crust. Arrange some chilled plum halves tightly (but not overlapping) in a single layer over mascarpone mixture. Starting at edges of pie crust, arrange remaining plum halves on top of base layer, overlapping tightly and forming a spiral to cover. Pie should dome slightly in the center. (I obviously could've used more plums at this point)

Using a pastry brush, spread some glaze over plums (if the glaze has firmed up, gently reheat, adding 1T water and whisking to blend).

Cut pie into slices, Top with whipped cream and drizzle with more plum syrup. Serve with ice cream.

 

Plum Mascarpone Pie

  • 1 pie crust
  • 4-5 pounds firm ripe plums ((20-25) plums, halved, pitted (with skin))
  • 1 1/2 cups sugar (plus 2T for later)
  • 2 T fresh lemon juice
  • 1 vanilla bean (split lengthwise)
  • 8 oz mascarpone (whole fat)
  • 1/3 cup sour creme
  • 2 T agave nectar (or honey)
  • whipped cream
  1. (using a 9 in pie dish)

Preparation

  1. Preheat oven to 350 degrees. Line pie dish with crust; crimp edges. Fully bake pie crust according to recipe or box instructions.
  2. Place plums in a large bowl; add 1 1/2 cups sugar and lemon juice. Scrape seeds from half of vanilla bean; toss to coat. Divide plum mixture between two 13x9x2 glass baking dishes, arranging plums cut side down and overlapping slightly. Roast until juices are bubbling and slightly thickened and plums are tender but not falling apart, 40-60 minutes (cooking time will depend on ripeness of plums). Let cool slightly.

  3. Using a slotted spatula, transfer plums to a rimmed baking sheet. Cover loosely with plastic wrap; chill. Pour juices in baking dishes into a small saucepan. Bring to a boil and simmer until thickened and reduced to a scant 1/2 cup, 4-5 minutes; set glaze aside.
  4. Combine remaining 2T sugar, mascarpone, sour creme, and agave nectar in a medium bowl. Scrape seeds from remaining half vanilla bean. Using an electric mixer, beat on high speed until mixture holds firm peaks (do not overbeat or mascarpone may curdle). Want to do it ahead? Plums, glaze, and mascarpone cream can be made 1 day ahead. Cover separately and chill.

  5. Spread mascarpone cream evenly over bottom of crust. Arrange some chilled plum halves tightly (but not overlapping) in a single layer over mascarpone mixture. Starting at edges of pie crust, arrange remaining plum halves on top of base layer, overlapping tightly and forming a spiral to cover. Pie should dome slightly in the center. (I obviously could've used more plums at this point)
  6. Using a pastry brush, spread some glaze over plums (if the glaze has firmed up, gently reheat, adding 1T water and whisking to blend).
  7. Cut pie into slices, Top with whipped cream and drizzle with more plum syrup. Serve with ice cream.
  • Modification 1: I only used 8 plums because I didn't have time to buy more, it tasted great with the smaller amount but more did make sense for proportion's sake  
  • Modification 2: I substituted sour creme for creme fraiche, just because I couldn't find any creme fraiche in the local Woodman's.
  • Modification 3: I substituted agave nectar for honey, just because that's what I had on hand

 

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