Also, make sure to check out our autumn prune plume pie that’s made with an almond thyme crust! Our inspiration for this recipe came from Bon Appetit’s plum mascarpone pie recipe that they shared in a magazine many years ago. We’ve simplified the recipe by using easier to find and less expensive ingredients, but the result is just as delicious. In this recipe, we use black plums. But other types of plums will work well, too! As with most fruit, we recommend buying the variety that is in season where you live and looks ripe. Your local farmers market is a great place to find in-season plums!
Bake the pie crust. If you have a favorite pie crust recipe, use that. If not, pick up a pie crust from the freezer section of your grocery store. You can transfer it into your own pie pan or use the one it comes in. Roast the plums. This is as easy as adding quartered plums, sugar, vanilla, and salt to a baking dish and roasting them until they’re soft. There will be some liquid in the baking dish after they cool down. You’re going to pour this liquid into a pot and boil it for a few minutes until it becomes a delicious glaze. Make the mascarpone. This is as easy as whipping mascarpone with some sour cream, powdered sugar, and vanilla. After about a minute it will form stiff peaks. Make sure not to mix it past this point or it may curdle.
Once you have your three parts ready, it’s just a matter of assembling the pie! Spread the mascarpone in the bottom of the baked pie crust and top it with the roasted plums. Drizzle the glaze on top and you’re ready to eat! We love serving this pie with a dollop of whipped cream. But it’s also wonderful with ice cream. Try it with our vanilla coconut ice cream. Or for something really special, serve it with tonka bean ice cream! And if you want a special drink to go with your delicious roasted plum pie, try an espresso martini or a hot toddy!
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