This past Sat, I entered a pie competition. Keep in mind, I have never really made pie. I have made pie but I always cheat. I never made a homemade crust until now. I tried using my empanada dough but it never worked right. So I set out to actually make a homemade pie. The competition was hosted by The French Pastry school. The rules stated that I had to incorporate raisins and fruits.
My issues with this:
1. I hate, hate raisins
2. I could never get fruit to bake well
3. What the heck goes with raisins
To me, the only thing that should have raisins is bread pudding which I don’t eat and empanada. That is it! So I did some test recipes which all I ditched but I decided the day of the competition just to wing it.
Here is the recipe. There are multiple parts to this recipe :D
Plum Crumb Pie with whipped Mascarpone Cheese
400g of All Purpose flour
60g of Sugar
1g of Salt
40g of Almond Meal
1lb of Butter in 1/2 inch cubes
6-8 Tbs of Ice Cold Water
- Place all the dry ingredients in the food processor.
- Blend until it is well incorporated. Slowly add the butter.
- Try to achieve a crumble stage than slowly add the water 1 tablespoon at a time.
- Once it is still crumble but slightly moist, place in the refrigerator wrapped in saran wrap.
- Let it chill for at least an hour.
- Remove from the refrigerator and roll it out to the desired size.
915g of Sliced Plums
85g of Sugar
77g of Slivered Almond
206g Golden Raisins Soaked in Orange Juice
4g of Vanilla
43g of a Grated Granny Smith Apple
- Combine all the ingredients and pour into prepared pie tins.
150g of All Purpose flour
90g of Sugar
80g of Oatmeal
84g of Slivered Almonds
240g of Butter in 1/2 inch cubes
- Combine all the dry ingredients .
- Slowly add the butter until it creates large crumbs.
- Top the pie.
- Bake for 45 minutes to hour at 350F.
- Let it cool to room temp.
200g of Whipping Cream
30g of Sugar
90g of Mascarpone Cheese
2g of Vanilla
- Whip the cream until it achieves soft peak stage.
- In another bowl, whip the rest of the ingredients until it becomes smooth.
- Gently fold the cream into the cheese mixture.
- Place in a piping bag and top the pie.
I didn’t place but it was great experience. If there is another one, I would participate again!