Best 2 Plum And Creme Fraiche Pie Recipes
For those seeking a luscious and creamy indulgence, the plum and crème fraîche pie emerges as a culinary masterpiece that tantalizes the taste buds. With its harmonious blend of tangy plums and velvety crème fraîche, this decadent dessert is a delightful union of flavors and textures. Whether you're a seasoned baker or a novice in the kitchen, this delectable treat promises to impress and delight all who partake in its delectable embrace.
Here are our top 2 tried and tested recipes!
BOTTOM CRUST PLUM PIE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 nine-inch pie
Number Of Ingredients 10
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
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.
Tips:
- For a flaky crust, use a combination of butter and shortening. Butter provides flavor and richness, while shortening helps to create a more tender crust.
- To prevent the crust from shrinking, chill the dough for at least 30 minutes before rolling it out.
- When rolling out the dough, be sure to roll it out evenly. This will help to prevent the crust from being too thick in some areas and too thin in others.
- To prevent the crust from burning, bake it at a high temperature for the first 10-15 minutes, then reduce the temperature and continue baking until the crust is golden brown.
- For a gooey filling, use a combination of ripe plums and sugar. The sugar will help to draw out the juices from the plums and create a thick, syrupy filling.
- To prevent the filling from boiling over, use a pie plate with a high rim.
- For a finishing touch, brush the top of the pie crust with cream and sprinkle with sugar before baking.
Conclusion:
This plum and crème fraîche pie is a delicious and easy-to-make dessert that is perfect for any occasion. The flaky crust and gooey filling are sure to please everyone at your table. With a few simple tips, you can make this pie perfect every time.
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