Personal

Car Stuff

Extras

Plum and Mascarpone Pie

Use firm plums that hold their shape when cooked. If you prefer a taller pie, use all 5 pounds of fruit. From: bonappetit.com

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

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.

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 Tbsp. water and whisking to blend).

Cut pie into slices. Top with whipped cream and drizzle with more plum syrup.

Pie Crust

Makes 2 pie crusts (enough dough for 1 double-crust pie, 1 lattice-topped pie, or 2 single-crust pies)

3 cups unbleached all purpose flour
2 teaspoons sugar
1 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes

Whisk flour, sugar, and salt in a medium bowl. Add butter; rub in with your fingertips until mixture resembles a coarse meal. Add 1/3 cup ice water. Work mixture with your fingertips until dough comes together in moist clumps, adding more water by tablespoonfuls if too dry to form a ball. (Dough should be on the drier side, it will hydrate as it rests. Too much water and you could end up with a tough pie crust).

Gather dough into a ball. Divide in half; flatten into disks. Wrap in plastic; chill until firm, at least 1 hour.

DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften slightly before rolling.

Roll out dough disk on lightly floured surface to 13-inch round. Transfer crust to 9-inch-diameter glass pie dish. Press crust evenly onto bottom and up sides of dish. Trim dough overhang to 1 inch. If making a single crusted pie, fold overhang under, forming high-standing rim 3/4 inch above sides of dish. Crimp edges decoratively. If making a double crusted pie, roll out second dough disk on a lightly floured surface to a 13-14" round. Transfer to a baking sheet. Cover crusts with plastic wrap. Chill until firm, about 1 hour.

If blind-baking, position rack in center of oven and preheat to 375°F. Line frozen pie crust with foil; fill with dried beans or pie weights. Bake crust until sides are set, 20 to 25 minutes. Remove foil and beans. Bake just until crust is set and sides are pale golden, 5 to 7 minutes longer.