Roasted Plum Pie Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
12 servings
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Calories
354 kcal
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Course
Dessert
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Cuisine
North American
Roasted Plum Pie Recipe
Description
The recipe starts with blind baking a pie crust until lightly golden. Meanwhile, black plums are quartered and mixed with sugar, vanilla, and salt before roasting until soft but intact. A mascarpone cream is whipped with sour cream, powdered sugar, and vanilla to spread evenly over the cooled crust.
The roasted plums are layered over the mascarpone, creating a rich contrast between creamy and fruit textures. The roasting concentrates the plum’s natural sweetness and softens them without making the filling watery.
This pie can be served room temperature or slightly chilled as a dessert that highlights seasonal fruit. It is rich with balanced acidity from the black plums and smoothness from the mascarpone topping.
Elements such as the pie crust, plum roasting, glaze, and mascarpone mixture can all be prepared a day ahead and refrigerated separately, allowing for convenient assembly just before serving.
Ingredients
- 1 pie crust homemade or store bought
- 3 lb black plums quartered, firm, ripe
- 1 ¼ cups sugar
- 1 tablespoon vanilla
- ¼ teaspoon salt sea salt
- 1 cup mascarpone
- ¼ cup sour cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Line a 9" pie pan with pie crust, crimp the edges, then line it with parchment paper and add pie weights. Bake the pie crust for 25 minutes. Remove the pie weights and parchment paper, and continue to bake the pie until it is lightly golden and fully cooked, about 10 minutes more. When the pie crust comes out of the oven, turn the temperature up to 400 degrees Fahrenheit.
- Mix the plums, sugar, vanilla, and salt in a large baking dish. Roast until the plums are tender but not falling apart, 25-30 minutes. Remove from oven and set aside to cool.
- While the plums roast, make the mascarpone. Add the mascarpone, sour cream, powdered sugar, and vanilla to a medium-sized bowl. Beat on high speed with electric beaters for 1 minute. Do not overbeat as the mascarpone may curdle.
- Spread the mascarpone mixture evenly over the cooked pie crust. Push it up the edges of the pie a little if you want to see it after you add the plums.
- Using a slotted spoon, transfer the cooled plums from the baking dish and carefully place them on top of the mascarpone layer.
- Carefully pour the juices from the plum baking dish into a medium-sized frying pan. Bring it to a boil and then simmer it until it's thickened (like balsamic glaze), about 4-5 minutes. Spoon the glaze over top of the pie and serve.
Notes
- Pie crust and roasted plums can be prepared a day in advance and refrigerated separately.
- Keep mascarpone mixture chilled until ready to spread to maintain its texture.
- Assemble the pie just before serving to preserve crust crispness and freshness of flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Serving | 1 slice or mini pie (of 12) | |
| Calories | 354kcal | 18% |
| Carbohydrates | 58g | 19% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 21mg | 7% |
| Sodium | 147mg | 6% |
| Potassium | 293mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 48g | 96% |
| Vitamin A | 805IU | 16% |
| Vitamin C | 14mg | 16% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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