使用时保持其形状的李子熟,等as black or red (avoid soft-fleshed Santa Rosas). If you prefer a taller pie, use all 5 pounds of fruit.
Ingredients
Makes 10 servings
Special Equipment
Step 1
Preheat oven to 350°F. Line pie dish with crust; crimp edges. Fully bake pie crust according to recipe or box instructions.
Step 2
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.
Step 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.
Step 4
Combine remaining 2 tablespoons sugar, mascarpone, crème fraîche, and honey in a medium bowl. Scrape in 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 AHEAD:Plums, glaze, and mascarpone cream can be made 1 day ahead. Cover separately and chill.
Step 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.
Step 6
Using a pastry brush, spread some of glaze over plums (if glaze has firmed up, gently reheat, adding 1 tablespoon water and whisking to blend).
Step 7
Cut pie into slices. Top with whipped cream and drizzle with more plum syrup.
Leave a Review
Reviews (8)
Back to TopI made this pie for a family bbq last night. It was terrific. I roasted the plums, made the mascarpone cream and the the glaze the night before. All that was left to do on the day of the bbq was bake and then fill the crust. Make sure you don’t over roast the plums. I would start watching them at about 30 minutes. You want them to hold their shape. The flavors were wonderful and the vanilla bean really added an extra layer of deliciousness. Everyone raved about this pie.
wfein
Los Angeles
8/20/2019
Wow. So much flavor!!! I had a lot of the plum syrup left over and used it on top of fresh fruit afterwards. Amazing.
mtnmeye
8/18/2016
Delicious. I was short on plums and made up the difference with cherries. I think any stone fruit will work well. We will definitely serve this again.
sarah_currie
Kootenays, BC
2/8/2016
Great recipe. I used sour cream ins tread of creme fraiche and it worked fine, though I used higher percentage of marscapone and less cream overall. I didn't add the honey or all the sugar as I don't like things too sweet The plum glaze was so delicious I used the extra over yoghurt Though it's several steps its easy and impressed all my guests
Anonymous
sonoma, ca
9/15/2012
Well worth the effort. The plums should be roasted only until the skin begins to break, about 30 minutes. This time will depend on how ripe the plums are. It works better with less ripe plums.
Moritapititona
Spain
8/15/2012
I made this today but used peaches and we loved it. I've long been a fan of a mascarpone cheese layer on top of crust when making fruit pies; especially a fresh strawberry version. I started the habit to keep the fruit juice from making the crust soggy but I continue it because it just tastes so good!
Anonymous
denver
8/15/2012
I'm making this for the third time today. Have served it twice for company - to raves each time. The flavors are a great blend. It takes a bit of time to create, so I always start a day ahead, roasting the plums. Make sure not to over bake them or you will have a messy looking pie - still tasty, however. It's a great pie technique that could probably be repeated with other fruit.
JeffatSRF
Chatham, NY
8/10/2012
This recipe was a waste of ingredients. Most of the plums basically melted when I roasted them. The liquid turned to a rubber consistancy when I reduced it. I ended up roasting peaches to substitute for the plums as I could not salvage them. The mascapone/creme fraiche part of the pie was just OK but not worth the effort and cost. Also was a waste of a vanilla bean.
Anonymous
Fairfield county,CT
8/7/2012
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