August 3, 2015 lyukum

Open Pie with Smoked Plumcots

Smoked Plumcots, Bacon, and Brie Pie
Plumcots, ready for smoking

Plumcots, ready for smoking

Smoked Plumcots, Bacon, and Brie Pie

Smoked Plumcots, Bacon, and Brie Pie


This pie became my best discovery this summer!

I use smoked fruits in my cooking all the time because they pair nicely with fatty foods. They can be served caramelized as side dishes or incorporated into sauces. Sweet and sour smoked fruits are an excellent companion for triple-fat brie or camembert. Combining them in a pie is a natural next step. In this recipe, soft Ukrainian sweet dough, mild Délice de Bourgogne, delicately smoked plumcots, bacon, and thyme come together to create an appetizing balance of flavors and textures.

Délice de Bourgogne is my number one choice in soft-ripened triple cream cheese category. Feel free to replace it with your favorite brie or camembert. Substitute bacon with by more sophisticated and elegant options — Jamon, prosciutto, coppa, etc. Firm plumcots and plums are equally good for this recipe.

Serve this pie warm.

Open Pie with Smoked Plumcots
Print Recipe
Prep Time 2hours
Cook Time 20minutes
Passive Time 1.5hours
Servings 8" pies
Print Recipe
Prep Time 2hours
Cook Time 20minutes
Passive Time 1.5hours
Servings 8" pies
Ingredients
Units:
for dough
for filling
Ingredients
Units:
for dough
for filling
Instructions
for dough
  1. In a bowl, measure and mix with a whisk all dry ingredients — flour, yeast, sugar, and salt.
  2. Add an egg yolk and warm milk. Mix and knead dough until smooth. It takes about 8 to 10 minutes by hand.
  3. Shape the dough into a ball. Place it into a large bowl, cover with plastic wrap, and let the dough double at room temperature for about 1 hour. (It can be flattened and refrigerated in a covered container for up to 48 hours if you plan to bake pies later.)
to smoke plumcots
  1. Find the crease that goes down the stem of the plumcot. Using a sharp knife, make a cut along this crease all the way around your fruit. Make sure your cut is deep enough. Twist halves gently to separate them, and, just like with avocados, you'll see that the pit still attached to one of the halves. Use the tip of the knife to make a shallow cut around the pit and remove it with your fingers.
    Plumcots
  2. Prepare the smoker.
  3. Slice plumcots to 1/8 segments. Place them on the smoking rack, one layer, spaced. Season them with salt and freshly ground black pepper. Smoke for 10 minutes on high heat. Turn off the heat, but keep the smoker closed for another 5 minutes. Remove the rack with smoked plumcots. Let them cool down to room temperature.
  4. Divide the dough in half. Preheat the oven to 350F. Roll each portion of the dough and place them into two 8" tart pans. Spread the cheese and sprinkle with thyme leaves.
  5. Slice rolled and frozen bacon. On top of the cheese, arrange smoked plumcot slices, bacon, and sprinkle with more thyme.
  6. Bake in the middle of the oven for about 20-25 minutes (adjust timing to your oven). When ready, let it cool down for a few moments before removing from the tart pan. Place it on a wire rack to cool down to room temperature.
  7. Slice and serve with hot sweet black tea or red wine.
Powered byWP Ultimate Recipe
Tagged: , , , ,

Comments (2)

  1. Lesa Wheat

    I am interested in attending one of your cooking classes or demonstrations. I would be interested in joining others who have requested classes. I don’t know of enough people to gather a group myself, but would be interested in joining a group. Do you ever publicize such class openings? I guess that is the format with which I’m more familiar (like a Central Market class where I am just one of several attendees) versus me gathering up people and then requesting a class.

    Your website is beautiful and your attention to detail is amazing in every way and is so amazing and generous.

    Thank you for your time.

    Lesa

    • lyukum

      Hi Lesa! Thank you!
      I do announce classes (mostly related to seasonal ingredients) via Facebook (I am Katya Lyukum there). Those who respond get an invitation to a private Facebook event, and we work on class details (date, time, diet restrictions, recipes, etc.) with every group. I have two coming classes in August “Hatching the Hatch,” on 8th and on 29th. I can email to you, we can meet and talk, if you wish. If there is a will, there is a way 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

LOVE YOUR COOKING

Culinary coach and personal chef with extensive knowledge of cuisines from cultures around the world. I invite you into my cooking lab to share my discoveries.
#LYcooking #lyukumcookinglab

new recipes
in your inbox

Subscribe to Lyukum Cooking Lab mailing list to get updates to online recipe collection to your email inbox.