Plum And Creme Fraiche Pie Recipes

BOTTOM CRUST PLUM PIE

Bottom Crust Plum Pie image

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Yield Makes 1 nine-inch pie

Number Of Ingredients 10

Ingredients

1/3 cup all-purpose flour, plus more for dusting
1/2 recipe Pate Brisee (Pie Dough)
2 1/2 pounds plums, washed, pitted and quartered
1/2 cup granulated sugar, plus more for sprinkling
1/4 teaspoon freshly grated nutmeg
Juice of 1/2 lemon
2 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons heavy cream
Confectioners' sugar, for dusting
Creme fraiche, for serving

Steps:

Preheat oven to 400 degrees. On a lightly floured surface, roll dough into a 14-inch round that is 1/8 inch thick. Fit the dough into a 9-inch pie plate. Transfer to refrigerator to chill for 30 minutes.
In a large bowl, combine plums, sugar, flour, nutmeg, and lemon juice. Toss to combine. Mound plums in the lined pie plate. Dot with butter, and fold the pastry up over the fruit. Transfer to refrigerator to chill for 30 minutes.
Brush the pastry with cream, and sprinkle with granulated sugar. Bake until the plums are tender, the juices in the center of the pie are bubbling, and the pastry is golden brown, about 40 minutes. Let cool slightly before dusting with confectioners' sugar for serving.

PLUM AND MASCARPONE PIE

Plum and Mascarpone Pie image

Provided by Bon Appétit Test Kitchen

Categories Milk/Cream Cheese Dairy Fruit Dessert Bake Vegetarian Kid-Friendly High Fiber Plum Vanilla Summer Marscarpone Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 10 servings

Number Of Ingredients 11

Ingredients

1 pie crust, homemade or store-bought
4-5 pounds firm ripe plums (20-25 plums), halved, pitted (with skin)
1 1/2 cups plus 2 tablespoons sugar
2 tablespoons fresh lemon juice
1 vanilla bean, split lengthwise
8 ounces mascarpone
1/3 cup crème fraîche
2 tablespoons honey
Whipped cream
Special Equipment
A 9" pie dish

Steps:

Preheat oven to 350°F. 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 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.
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.
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).
Cut pie into slices. Top with whipped cream and drizzle with more plum syrup.

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