Creamy Plum Pie
8 servings
90 minutes
Plum cream pie is a delicate combination of velvety cheese filling and rich fruity aroma. This dessert, inspired by American traditions, captivates with its refined taste and marbled texture. The crunchy almond shortcrust perfectly complements the sweet tang of baked plums turned into silky puree. The addition of vanilla paste and nutmeg gives the pie warm, spicy notes. Each spoonful is a softness of mascarpone, delicate creaminess, and a light citrus aftertaste. Perfect for cozy evenings and festive gatherings, especially in the season of fresh plums. Before serving, the pie is decorated with plum syrup, highlighting its layers and richness. It pairs wonderfully with a cup of aromatic coffee or herbal tea, creating a moment of true gastronomic delight.
1
Prepare all the ingredients. Preheat the oven to 200 degrees.
2
Prepare the pie base. Mix both types of flour, powdered sugar, and 1 gram of salt in a blender bowl.
- Wheat flour: 120 g
- Almond flour: 50 g
- Icing sugar: 30 g
- Salt: pinch
3
Next, add diced cold butter and mix with a spatula until a uniform crumb forms. Add 1 egg and knead the dough for another minute.
- Butter: 115 g
- Chicken egg: 2 pieces
4
Take the dough out of the bowl and shape it into a flat piece. Wrap it in plastic wrap and refrigerate for 30 minutes.
5
Remove the pits from the plums and chop them coarsely. Transfer them to a baking dish, add 1 teaspoon of vanilla paste, sugar, orange juice, and a pinch of salt.
- Red plums: 6 pieces
- Vanilla bean paste: 2 teaspoons
- Sugar: 70 g
- Freshly squeezed orange juice: 60 ml
- Salt: pinch
6
Bake for 40 minutes, stirring every 10-15 minutes, until the plums are soft and the juice thickens to a light syrup consistency.
7
Strain part of the juice into a separate bowl and set aside until serving.
8
Blend the plums with the remaining juice. Strain the puree to remove the skin.
9
Dust the work surface with flour. Roll out the chilled pie dough into a circle about 28–30 cm in diameter and place it in the baking dish.
10
Line the dough with parchment and fill it with baking beans (or dry beans), pressing the edges firmly. Bake the crust for 20 minutes.
11
Carefully remove the parchment with the beans and return the mold to the oven for another 5 minutes. Cool the finished cake on a rack.
12
In a bowl, mix mascarpone cheese, sour cream, and brown sugar until smooth. Then add the egg, remaining vanilla paste, and ground nutmeg.
- Mascarpone cheese: 230 g
- Sour cream: 115 g
- Cane sugar: 70 g
- Chicken egg: 2 pieces
- Vanilla bean paste: 2 teaspoons
- Ground nutmeg: 0.3 teaspoon
13
Add a quarter of cheese filling to the plum puree and mix thoroughly.
- Mascarpone cheese: 230 g
- Sour cream: 115 g
- Cane sugar: 70 g
- Chicken egg: 2 pieces
- Vanilla bean paste: 2 teaspoons
- Ground nutmeg: 0.3 teaspoon
14
Spread a few spoonfuls of plum puree on the pie crust to cover the bottom. Then pour in the cheese filling.
15
At the end, spoon the remaining plum mixture in dollops. Carefully mix all the layers of the filling with a skewer to achieve a marbled effect. Bake the pie for 40-45 minutes at 160 degrees. Remove the pie from the oven and let it cool completely on a rack. Then let it stabilize in the refrigerator for 2 hours.
16
Before serving, drizzle with the remaining plum sauce.
