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

Prep Time2 hrs
Cook Time20 mins
Total Time3 hrs 20 mins
Course: Appetizer
Cuisine: European
Keyword: Cameron's stovetop smoker, cheese, fruit, lycooking, lyukum cooking lab, pie, recipe
Servings: 2 8" pies


for dough

  • 250 g wheat flour all-purpose
  • 1 tsp Saf Instant Yeast
  • 1/8 tsp kosher salt
  • 25 g sugar
  • 120 ml milk warm, 105F
  • 1 egg yolk large

for filling

  • 5 plumcots
  • 1 tbsp fruit tree chips cherry or apple tree, for smoking
  • 1 bunch thyme fresh
  • 2 strips bacon
  • 180 g brie Délice de Bourgogne by Lincet


for dough

  • In a bowl, measure and mix with a whisk all dry ingredients — flour, yeast, sugar, and salt.
  • Add an egg yolk and warm milk. Mix and knead dough until smooth. It takes about 8 to 10 minutes by hand.
  • 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

  • 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.
  • Prepare the smoker.
  • 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.
  • 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.
  • Slice rolled and frozen bacon. On top of the cheese, arrange smoked plumcot slices, bacon, and sprinkle with more thyme.
  • 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.
  • Slice and serve with hot sweet black tea or red wine.