Plum and Mascarpone Pie

Ingredients

• 0.3 cup crème fraîche 
• 2 tablespoons honey 
• 2 tablespoons juice of lemon fresh
• 8 ounces mascarpone cheese 
• 1  pie crust dough homemade store-bought
• 4 pounds plums with skin) firm pitted ripe halved (20-25 plums)
• 1.5 cups sugar 
• 1  vanilla pod split
• 10 servings whipped cream 

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• blender
• plastic wrap
• spatula
• pastry brush
• pie form

Directions

1. Preheat oven to 350°F. Line pie dish withcrust; crimp edges. Fully bake pie crustaccording to recipe or box instructions.
2. Place plums in a large bowl; add 1 1/2 cupssugar and lemon juice. Scrape in seeds fromhalf of vanilla bean; toss to coat. Divideplum mixture between two 13x9x2" glassbaking dishes, arranging plums cut sidedown and overlapping slightly. Roast untiljuices are bubbling and slightly thickenedand plums are tender but not falling apart,40–60 minutes (cooking time will dependon ripeness of plums).
3. Let cool slightly.
4. Using a slotted spatula, transfer plumsto a rimmed baking sheet. Cover looselywith plastic wrap; chill.
5. Pour juices in bakingdishes into a small saucepan. Bring to a boiland simmer until thickened and reduced toa scant 1/2 cup, 4–5 minutes; set glaze aside.
6. Combine remaining 2 tablespoons sugar,mascarpone, crème fraîche, and honeyin a medium bowl. Scrape in seeds fromremaining half vanilla bean. Using anelectric mixer, beat on high speed untilmixture holds firm peaks (do not overbeat ormascarpone may curdle). DO AHEAD: Plums,glaze, and mascarpone cream can be made1 day ahead. Cover separately and chill.
7. Spread mascarpone cream evenly overbottom of crust. Arrange some chilled plum halves tightly (but not overlapping)in a single layer over mascarpone mixture.Starting at edges of pie crust, arrangeremaining plum halves on top of base layer,overlapping tightly and forming a spiral tocover. Pie should dome slightly in the center.
8. Using a pastry brush, spread someof glaze over plums (if glaze has firmed up,gently reheat, adding 1 tablespoon water andwhisking to blend).
9. Cut pie into slices. Top with whippedcream and drizzle with more plum syrup.