Beautiful Roasted Plum Pie
This is a recipe from Bon Appetit Magazine. My “friend on instagram” *name will be inserted when I remember* made the pie. I saw it in the August issue too and when I saw his picture I knew I would try it! The recipe calls for a crust and offers an alternative recipe I of course made America’s Test Kitchen’s Foolproof pie crust. I say “if it aint broke…” Actually, I made a total of four crusts, Three for the freezer. The ATK crust is a beautiful, wonderful, easy crust to work with. Try it. (and until August 30, 2012, enter the drawing here on my blog, to win a free ATK Online cooking School 2 month trial of the ENTIRE school)
The roasting of the plums is easy enough too, but keep an eye on them. Next time I will remove the ones that are cooking faster, from the oven sooner. I would also like to peel them, or cut them up more… it wasn’t perfect- but it tasted like heaven. I am gonna warn you right now… this could get NSFW pretty quick. No kidding. Check out the sexxyest stone-fruit shots since the never to be unseen super-macro, alien, free-stone peach cootchie. (LOL! “my eyes! my eyes!” cried, @allisonhiromi.)
Sorry about that.
Blind bake the pie shell, *see that? see what I did there?* Whip some deelish dairy and vanilla together and chill. Chill the roasted plums. Reduce roasting juices. Cream mixture goes in the cooled crust, plums go on top, cooled glaze goes on top of that. Make some whipped cream, add a little of the reduced glaze to the top and … well hold on to your …er.. fork.
You’ve been warned. Take a look at this: