Plum Mascarpone Pie Recipes
PLUM PIE
This pie has a decorative and tasty streusel topping on it. If using apples in this pie be sure to add 1/4 teaspoon of ground mace in streusel topping. Substitutions: walnuts may be used instead of hazelnuts; few drops of lemon oil may be used instead of lemon zest; also apple or cherries can be used in place of plums.
Provided by MARBALET
Categories Desserts Pies Fruit Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 21
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- To Make Crust: In a large bowl combine 3 cups flour, 3/4 cups white sugar, baking powder, and 1/8 teaspoon salt. Mix thoroughly, then cut in 2/3 cup butter or margarine with a pastry blender, until pieces are the size of small peas. Stir in eggs, vanilla extract, milk and lemon zest. Mix just until all ingredients are combined. Allow dough to rest in refrigerator.
- To Make Streusel Topping: In a medium bowl mix 1/2 cup flour, brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, chopped nuts, and grated lemon zest. Work in butter or margarine with fingers until all ingredients are well combined. Set aside.
- To Make Fruit Filling: Place pitted and sliced fruit in a large bowl. In a small bowl, mix remaining sugar, flour, cinnamon, and nutmeg until thoroughly combined. Pour over fruit and stir gently until all fruit is evenly coated.
- Roll out pie crust and place in a 9 inch pie pan. Trim and flute edges, then pour in fruit filling. Evenly cover fruit with streusel topping and bake in preheated oven for 45 to 55 minutes. Serve warm, or at room temperature.
Nutrition Facts : Calories 685.3 calories, Carbohydrate 109.1 g, Cholesterol 99.1 mg, Fat 24.9 g, Fiber 3.8 g, Protein 9.5 g, SaturatedFat 13.3 g, Sodium 424.1 mg, Sugar 61.5 g
PLUM AND MASCARPONE PIE
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
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.
More about "plum mascarpone pie recipes"
21 DELICIOUS PLUM DESSERT RECIPES | EPICURIOUS
From epicurious.com
Author Katherine SacksPublished 2016-09-08
- Baked Plum Pudding. Bake Italian plums in an eggy, anise-tinged, pancake-like batter for a simple, seasonal dessert. Get This Recipe.
- Polenta Budino With Plum Marmellata. This stunning budino, the Italian version of custard, is made with polenta for a creamy, corn-flavored dessert that pairs perfectly with sweet plums.
- Plum Freezer Jam With Cardamom and Ginger. Neither long simmering nor heat-canned, this vibrant, lightly spiced jam couldn't be simpler to prepare. Red-fleshed plums lend a gorgeous garnet color, but any variety works well.
- Plum-Marzipan Galette. Bright, jammy plums pair nicely with creamy and nutty marzipan in this seasonal stunner. Get This Recipe.
- Instant-Pot Breakfast Cobbler. Waking up to the same breakfast day after day can be convenient and reliable, but it can get a bit boring. This breakfast cobbler is a great way to use pressure cooking in a less obvious way—and it works just as well served as a dessert!
- Cherry and Plum Bruschetta. The combination of creamy ricotta, sweet fruit, rich olive oil, and a little salt is addictive. We'll be serving this for breakfast, brunch, and dessert all summer.
- Italian Plum Tart. Brandy, cinnamon, and lemon zest combine to give this tart unbelievable aroma and wonderful flavor. Get This Recipe.
- Buckwheat Crepes with Honeyed Ricotta and Sautéed Plums. Plums are a sweet filling for these simple and nutty buckwheat crepes. They're just as good for breakfast as they are for desserts.
- Plum Berry Crisp. The charm of this simple dessert is obvious: It takes sweet summer fruits and cooks them down so that everything good about them becomes even better.
- Rustic Plum and Port Tart. Port gives this dessert a sophisticated flavor. Get This Recipe.
ROASTED BLACK PLUM AND MASCARPONE PIE - THE ENDLESS …
From theendlessmeal.com
5/5 (3)Total Time 30 minsCategory DessertCalories 368 per serving
- Preheat oven to 350 degrees. Line 1 9″ pie pan or up to 12 individual serving bakeware pieces with pie crust. Crimp edges for pie pan or gently tear off excess dough leaving a little draping down the sides of the individual pans. Bake according to recipe or box till fully cooked.
- Place plums in a large bowl. Add 1 1/2 – 2 cups of sugar and lemon juice. Scrape seeds from half the vanilla bean and toss to coat.
- Add plums to a large glass baking sheet or line a rimmed metal baking sheet with parchment paper. Roast until the plums are tender but not falling apart, 25-40 minutes. Remove from oven and set aside to cool slightly.
- Using a slotted spoon transfer plums to a parchment lined rimmed baking sheet and set aside to cool.
PLUM AND MASCARPONE PIE RECIPE - BON APPéTIT
From bonappetit.com
4/5 (32)Estimated Reading Time 2 minsServings 10
- Preheat oven to 350°. 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 Tbsp. 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.
ROASTED PLUM AND MASCARPONE PIE – DEANNA'S DAUGHTER
From deannasdaughter.com
- Preheat the oven to 375, roll out your crust as you would – but make the circle larger than usual. Crimp the edges so that they’re almost overhanging the edge of the plate (you need an extra-high edge), prick the crust all over with a fork, line it with foil and fill it with pie weights (or dried beans). Bake for about 20 minutes, then remove the weights and foil, and bake it for another 5-10 minutes until it’s a lovely golden brown all over. Allow the crust to cool completely.
- Turn the oven to 350 and put all of the halved plums, 1 1/2 cups of sugar and lemon juice into a large bowl and mix well to combine. Scrape in the seeds from one half of the vanilla bean and mix well again – try to distribute the seeds as much as possible. Divide the plum mixture between 2, 9 x 13 glass dishes, arranging the plums cut-side down. Roast until the plums are tender but not falling apart and the juices are bubbling – the original recipe recommends 40-60 minutes, my plums were good and ripe so 30 minutes was enough. Leave the plums to cool enough to handle.
- Using a spatula, transfer the plums (not the juice) to a rimmed baking sheet, and cover well with plastic wrap. Put them in the fridge until you’re ready to assemble the pie, it works better if the plums are cold – I prepped them to this point the day before. Scrape the juices into a small pot, bring to a boil and reduce by at least half until you have a thickened syrupy glaze. I started with almost 2 cups of juice, so this took a while – watch it carefully – it would be a tragedy if the juice burned and ruined! I also did this the day before and refrigerated the plum syrup overnight – cold, again, is extra tasty.
- For the creamy layer, add the mascarpone, creme fraiche, honey and remaining sugar to the bowl of your electric mixer, and scrape in the seeds from the second half of the vanilla bean. Beat on high speed, scraping down the sides as needed, until the mixture holds firm peaks – this can also be done ahead, covered and chilled.
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