Creamy Plum Pie

Ingredients

• Wheat Flour 5 oz
• Almond 0 oz
• Powdered Sugar 0 oz
• Butter 5 oz
• Chicken Egg 2 pieces
• Plums 6 pieces
• Sugar 0 oz
• Raw cane sugar 0 oz
• Vanilla extract 2 spoons
• Freshly squeezed orange juice 0 fl oz
• Mascarpone Cheese Unagrande 10 oz
• Sour Cream 5 oz
• Ground Nutmeg ¼ spoons
• Salt a pinch

Step-by-Step Guide

Step 1

Prepare all the ingredients. Preheat the oven to 390°F.

Step 2

Prepare the pie crust. In a blender bowl, combine both types of flour, powdered sugar, and 1 gram of salt.

Step 3

Next, add the diced cold butter and mix with a paddle attachment until you achieve a uniform crumb. Add 1 egg and knead the dough for another minute.

Step 4

Remove the dough from the bowl and shape it into a flat disc. Wrap it in plastic wrap and refrigerate for 30 minutes.

Step 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.

Step 6

Bake for 40 minutes, stirring every 10–15 minutes, until the plums are soft and the juice thickens to a light syrup consistency.

Step 7

Strain part of the juice into a separate bowl and set aside until serving.

Step 8

Blend the plums with the remaining juice. Strain the puree to remove the skin.

Step 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 a baking dish.

Step 10

Line the pastry with parchment paper and fill it with baking beans (or dry beans), pressing down firmly on the edges. Bake the crust for 20 minutes.

Step 11

Carefully remove the parchment with the beans and return the pan to the oven for another 5 minutes. Allow the finished crust to cool on a wire rack.

Step 12

In a bowl, combine the mascarpone cheese, sour cream, and brown sugar until smooth. Then add the egg, the remaining vanilla paste, and ground nutmeg.

Step 13

Add a quarter of the cheese filling to the plum puree and mix thoroughly.

Step 14

Spread a few spoonfuls of plum puree over the crust of the pie to cover the bottom. Then pour in the cheese filling.

Step 15

At the end, spoon the remaining plum mixture in dollops on top. Gently swirl all the layers of filling with a skewer to create a marbled effect. Bake the pie for 40–45 minutes at 320°F. Remove the pie from the oven and let it cool completely on a wire rack. Then, refrigerate for 2 hours to stabilize.

Step 16

Before serving, drizzle with the remaining plum sauce.