Plum And Creme Fraiche Pie Food

PLUM-AND-CREME-FRAICHE PIE

Steps:

• Pate Sucree: Pulse flour, granulated sugar, and salt in a food processor until combined. Pulse in butter until mixture resembles coarse meal, about 10 seconds. Pulse in egg yolk. With machine running, add ice water in a slow, steady stream just until dough holds together. Turn dough out onto a work surface; shape into a disk and wrap in plastic. Refrigerate at least 1 hour and up to 2 days.
• Streusel: Whisk together confectioners' sugar, flour, baking powder, and salt in a medium bowl. Using a pastry blender or your fingers, cut in butter until mixture resembles coarse crumbs.
• On a lightly floured surface, roll out dough about 1/8 inch thick. Fit into a 9 1/2- or 10-inch pie dish (about 1 1/2 inches deep). Using kitchen shears or a paring knife, trim to a 1-inch overhang; fold under. Crimp edges as desired. Prick bottom of dough all over with a fork. Freeze 30 minutes.
• Preheat oven to 400 degrees with rack in lower third. Line dough with parchment, pressing it into corners and edges; fill with dried beans or rice. Bake, covered with foil, 20 minutes. Remove beans or rice and parchment (keep edges covered with foil). Bake until pale golden brown, 12 to 16 minutes more. Transfer to a wire rack; let cool slightly. Reduce oven temperature to 375 degrees.
• Filling: In a medium bowl, gently toss together plums, granulated sugar, and salt; let stand 15 minutes. Spread 2 tablespoons creme fraiche onto bottom of crust; sprinkle with one-third of streusel. Arrange plums on top; spread or dot with remaining 3 tablespoons creme fraiche. Sprinkle with remaining streusel.
• Bake until creme fraiche is bubbling and streusel is golden brown, about 50 minutes (if edges of crust are browning too quickly, tent with foil). Transfer to a wire rack and let cool 15 minutes. Serve warm or at room temperature with ice cream or whipped cream, if desired.

HONEY-ROASTED PLUMS WITH THYME AND CRèME FRAîCHE

Steps:

• Preheat oven to 475°F. Stir first 4 ingredients in large ovenproof nonstick skillet over high heat until butter melts. Cook 2 minutes, stirring constantly (mixture will bubble vigorously). Add plum halves, cut side down. Cook plums without stirring for 2 minutes. Turn plums over and transfer skillet to oven. Roast until caramel is deep brown, checking frequently to prevent burning, about 4 minutes.
• Divide plum halves among 6 plates. Spoon sauce from skillet over plums, leaving most of thyme sprigs behind. Drizzle plums with crème fraîche, garnish with additional thyme sprigs, and serve.

PERFECT PLUM PIE

Steps:

• In bowl, combine first 6 ingredients; pour into pastry shell.
• For topping, combine sugar, flour, cinnamon and nutmeg.
• Cut in margarine until coarse.
• Sprinkle over plums.
• Bake in preheated 375 degree oven for 60 minutes or until golden brown.
• (May need to cover crust edges with foil during baking to prevent burning.).

SOUR CREAM PLUM PIE

Steps:

• Pit and peel plums. Cut into tiny pieces and set aside. Beat egg until foamy. Add sugar and keep beating mixture until it's nice and light. Whip the sour cream into egg mixture, folding it inches Add plulms, lemon juice, salt, nutmeg and mix well. Pur fiilling into pie crust. Cover with top crust. Be sure to crimp the edges. Bake in preheated 450 oven for 5 minute Reduce heat to 375 and bake 40 minute more. This pie is served best cold with ice cream.

PLUM AND MASCARPONE PIE

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.

ROASTED PLUMS WITH CREME FRAICHE

Steps:

• Heat oven to 425 degrees. Slice plums in half, and remove pits. Toss plum halves with 2 tablespoons brown sugar; place in an ovenproof skillet.
• Transfer skillet to oven, and roast plums until they are soft and juice is bubbling, 15 to 20 minutes. Remove from oven, and let cool slightly.
• Just before serving, place creme fraiche in a small, clean mixing bowl, and whip with a whisk until it holds a soft peak like whipped cream. Spoon plums into serving bowls. Top plums with a dollop of whipped creme fraiche. Sprinkle remaining tablespoon brown sugar over creme fraiche, and serve immediately.

SOUR CREAM PLUM PIE

Steps:

• Line a 9-in. pie plate with pastry; flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°., Halve and pit the plums; pat dry with paper towels. Arrange cut side up in crust. In a large bowl, combine egg yolks, sour cream, sugar and vanilla; pour over plums. Cover edges of pastry loosely with foil. Bake for 40-45 minutes or until set. Cool on a wire rack.