Plum Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Crust:</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">170g cold unsalted butter, cubed</li><li class="ingredients-single-item">60-80ml ice cold water</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">For the Plum Filling:</li><li class="ingredients-single-item">800g ripe plums, pitted and sliced</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 tbsp cornstarch</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground star anise (optional)</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the Cream Topping:</li><li class="ingredients-single-item">240ml heavy cream</li><li class="ingredients-single-item">3 tbsp powdered sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">225g mascarpone cheese (or cream cheese, softened)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Pie shield or aluminum foil</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pie crust. In a large bowl, whisk together flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. The varying sizes of butter create pockets of steam during baking, resulting in those beautiful flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice water and apple cider vinegar together (the vinegar helps inhibit gluten formation, ensuring a tender crust). Drizzle this over the flour mixture, 1 tablespoon at a time, stirring gently with a fork until the dough just holds together when pinched. Be careful not to add too much water – a slightly crumbly dough will become cohesive as it rests.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gather into a ball. Divide into two portions, one slightly larger than the other (about 60% for the bottom crust, 40% for the lattice top). Flatten each into a disk, wrap in plastic, and refrigerate for at least 1 hour, or up to 2 days. This resting period allows the gluten to relax and the butter to firm up, essential for a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare the plum filling. In a large bowl, combine the sliced plums, sugar, cornstarch, cinnamon, star anise (if using), lemon juice, and vanilla. Toss gently to coat the fruit evenly. The cornstarch will thicken the juices as the pie bakes, preventing a soggy bottom crust.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (375°F) with a rack in the lower third position. Remove the larger disk of dough from the refrigerator and let it sit for about 5 minutes to slightly soften. On a lightly floured surface, roll it out to a 30cm (12-inch) circle, about 3mm (⅛-inch) thick.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Carefully transfer the dough to your pie dish by draping it over your rolling pin. Gently press it into the corners without stretching the dough (stretching leads to shrinkage during baking). Trim the excess, leaving about a 2cm (¾-inch) overhang. Place in the refrigerator while you roll out the top crust.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Roll the second disk into a 28cm (11-inch) circle. Cut into 2.5cm (1-inch) strips for a lattice top. Return these strips to the refrigerator to stay cold while you fill the pie.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove the bottom crust from the refrigerator and fill with the plum mixture, mounding slightly in the center. Arrange the dough strips in a lattice pattern over the filling. Trim excess dough, then fold the bottom crust overhang up and over the lattice strips. Crimp the edges decoratively using your fingers or a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Brush the lattice and edges with a little cold water and sprinkle with a tablespoon of granulated sugar for a beautiful sparkle and crunch. Place the pie on a baking sheet to catch any drips.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 20 minutes at 190°C (375°F), then reduce the temperature to 175°C (350°F) and continue baking for 35-40 minutes more, until the crust is golden brown and the filling is bubbling vigorously. If the edges brown too quickly, cover them with a pie shield or strips of aluminum foil. The initial high heat helps set the structure of the dough, while the lower temperature ensures even cooking through.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Transfer the pie to a wire rack and allow it to cool completely, at least 3 hours. This cooling time is crucial – it allows the filling to set properly so it won't run when sliced.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Just before serving, prepare the cream topping. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form. In a separate bowl, beat the mascarpone until smooth, then gently fold in the whipped cream until just combined. Be careful not to overmix or the cream may become grainy.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Serve each slice of pie with a generous dollop of the cream topping, or transfer the cream to a piping bag fitted with a star tip and pipe decoratively onto the cooled pie. The contrast between the tart plums and the rich, sweet cream creates a perfect balance of flavors. Store any leftover pie covered in the refrigerator for up to 3 days.</li></ol>