Free Form Fresh Prune Pie Recipes
PRUNE PIE (KATRINPLOMMONPAJ)
Received this lovely recipe in an email from gourmet_recipes_from_around_the_world ( thank you Bjorn Holstrom). Prunes with pits intact are becoming difficult to find in the litigious US. Pity as the pits have a delicate almond-like essence to their kernels. Using hot water to plump the prunes will decrease the 12 hour (interpret as overnight in my book) soaking time as will using pitted prunes (which can melt if let to soak beyond 15 to 30 minutes in hot water). I love the use of canned almond paste in this recipe - use your favorite crust if this one seems a bit spartan. I certainly would use chilled fat of choice & chill whatever dough I was using after shaping into a round - seems to yield a better crsut.
Provided by Busters friend
Categories < 60 Mins
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Put prunes in water for 12 hours. When they're soft, you cut them in half and remove the stones. Use shortened soak for pitted prunes (more ubiquitous here in US).
- Coarsely grate the almond paste and mix with creme fraiche or sour cream and grated lemon peel.
- Chop together flour, fat, and water with a knife or in a food processor to a smooth dough. Roll it out on a floured pastry board and put in a pie dish with a diameter of about 9".
- Fill the pie crust with the almond mixture and press on the prunes. Sprinkle with flaked almonds and bake at 225C/425F in the middle of the oven for about 20 minutes.
Nutrition Facts : Calories 635.4, Fat 47.5, SaturatedFat 26, Cholesterol 136.2, Sodium 123, Carbohydrate 49.9, Fiber 4.1, Sugar 19.3, Protein 7.1
PRUNE PIE
This recipe is more like a giant prune turnover. This is found on many of the pueblos here in NM, and is a great dessert. The crust is more like a cross between a cookie and bread. This recipe is from a small pamphlet called "Sampling New Mexico Foods" printed in 1983, for the E. J. Martinez Elementary School. This recipe is definitely one for those who like to experiment. Many of the ingredients are approximate, as are the prep and cooking times. It's been years since I made this. I've usually seen it done such that the cinnamon is dusted over the top of the crust, instead of added to the prunes.
Provided by SacredCaramelofLife
Categories Pie
Time 50m
Yield 2 cookie sheets
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees F.
- Mix together flour, baking powder, salt and 1 cup of sugar.
- Cut in the shortening until the mixture is crumbly.
- Add enough cold water to make a soft dough.
- Knead slightly and cut in half.
- Roll out dough, 1/4 inch thick, and line cookie sheet with one. Save the other.
- Cook prunes in water until soft. Drain.
- Mash well, adding 2 cups of sugar (to taste, you may not need it all).
- Season with cinnamon and cloves.
- Spread filling evenly over bottom crust.
- Cover with top crust pinch seams and cut steam vents.
- Bake until crust is slightly brown.
Nutrition Facts :
FREE-FORM FRESH PRUNE PIE
I found it hard to find recipes for fresh prunes (I have a tree) so I adapted a recipe and came up with this. (Australian measurements used.)
Provided by auntchelle
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180 deg Celsius. Line a pizza tray (or flat tray) with baking paper.
- On a floured surface place the pastry sheets on top of each other, then roll to a 36cm circle. Trim edges if needed. Lay over pizza tray - there should be a 6cm overhang.
- Sprinkle pastry with the ground almonds.
- Wash prunes then de-seed and slice thickly. Add flour and cinnamon to sliced prunes and combine.
- Pile the prune mix onto the pastry, leaving the overhang free. Fold the 6cm edge over the fruit, pleating where needed. This will only partially cover the prunes.
- Brush the pastry with the milk then sprinkle with the sugar.
- Place in oven and bake for 45 minutes, or until prunes have softened and pastry is golden and crisp.
- Serve warm, or cold, with rich cream.
Nutrition Facts : Calories 831.9, Fat 19.7, SaturatedFat 4.2, Cholesterol 0.1, Sodium 239, Carbohydrate 170.8, Fiber 18.9, Sugar 89.4, Protein 9.5
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