Plum Mascarpone Pie

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.

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 Woodmans

Modification 3: I substituted agave nectar for honey, just because that's what I had on hand

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

(using a 9 in pie dish)
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 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.

Spread mascarpone cream evenly over bottom of crust. Arange 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 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.

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