It’s been so long since I have managed to post that I now have two pie recipes that desperately need to be shared. These are two very different pies, but both are in my top three pies ever tasted (the third is peach pie). About the Plum Mascarpone pie, let me first say, this picture is terrible and does not do justice to this pie, but it was late and dark and I just wanted to eat it. Secondly, if you have never tasted a plum post-roasting, you are missing out on something truly amazing. Seriously, go roast a plum, right now, then thank me for elevating your taste buds to a new level. Add to that plum a vanilla bean and whipped mascarpone and creme fraiche and you might tear up a little. This, my friends, is pie taken to new heights.
And about the saskatoon pie, it’s nothing special, plain old ordinary pie as it should be; a showcase for the fruit at the peak of the season, with a berry that actually holds up to an hour of baking. In other words, nothing short of fantastic. But do yourself a favour and have it with some sort of cream; heavy clotted cream poured over, ice cream, whipped cream, or this Vanilla Mascarpone cream. The point is, cream will always take a berry pie to the next level.
Saskatoon Pie – recipe from my Mom’s best friend Janice, the best cook I know
On batch of Sour Cream Pastry, or pastry for a double crust pie of your choice
5 cups Saskatoons, fresh or frozen
1/2 cup water
2 1/2 Tbsp corn starch
1 Tbsp lemon juice
dash of nutmeg
1. Mix together water through nutmeg in a medium saucepan over medium low heat, cooking and stirring regularly until clear and thick. Add saskatoons and cook for another 5 minutes. Remove from heat and allow to cool while you prepare the pastry.
2. Preheat oven to 450. Roll out half the pastry to fit your 9″ deep dish pie plate. Place in bottom. Fill with berries, then cover with second half of pastry. Trim and tuck in the edges, then pinch to seal. Cut 3 or 4 vents into the top crust. Bake for 10 minutes, then reduce heat to 350 and cook for another 40 – 45 minutes, covering the edges with tinfoil or an edge protector if they start to get overly brown.
3. Remove from oven and let cool completely before serving.
Plum Mascarpone pie – barely adapted from Bon Apetit
1/2 batch Sour cream Pastry or single pie crust of your choice, fully cooked and cooled (I cooked the sour cream crust, liberally fork holed, for 10-13 minutes, or until golden brown all over)
4 – 5 lbs plums, pitted and halved, skins on (I used a combination of Italian prune plums and red plums)
1 1/2 cups plus 2 Tbsp sugar
2 Tbsp fresh lemon juice
1 Tbsp vanilla bean paste, divided (or a whole vanilla bean, divided)
8 oz mascarpone
1/3 cup creme fraiche (sour cream works if you can’t find it)
2 Tbsp honey
whipped cream for serving
1. Preheat oven to 350. In a large bowl, stir together plums, 1 1/2 cups sugar, lemon juice and half the vanilla bean paste (or scrape in half the bean). Toss to coat, then divide the plums between two 9×13 glass baking dishes, cut side down. Suggested roasting time was 40-60 minutes, I roasted mine for 40 minutes, and thought it was a little too long, so I would recommend checking in a few times during the roasting. You want the juices bubbling and the plums soft but not yet falling apart.
2. Let plums cool slightly, then remove to a cookie sheet with a slotted spoon, reserving juices. Cover and refrigerate until ready to use (I did mine the day before. In fact, I did everything the day before and then just assembled the pie a few hours before serving).
3. Pour juices into a small saucepan and simmer until reduced to an approx half cup. Set aside (or refrigerate until assembly, microwaving slightly with a Tbsp of water to loosen back up before use)
4. Combine remaining 2 Tbsp sugar, remaining 1/2 Tbsp vanilla bean paste, mascarpone, creme fraiche, and honey in a large bowl or stand mixer. Beat until stiff peaks form, being careful not to over beat as mascarpone can curdle.
5. Assemble your pie: take your crust, spread mascarpone mixture on bottom, then add plums in spiraling layers so it peaks in the middle, then liberally brush the whole thing with the glaze, reserving some to put on top of the whipped cream for serving. Hello Masterpiece!
PS Shout out to Katie for having a pie, cheese and sangria party for her 30th birthday party; it was foodie heaven! Plus she’s the one who introduced the plum pie to my life.