PRUNE PIE
This classic prune pie recipe offers a delightful blend of sweet and tart flavors, perfect for a comforting dessert. The flaky crust encases layers of stewed prunes, creating a rich and satisfying experience. The addition of lemon slices and a hint of flour adds a delicate balance, making this pie a truly elegant treat.
Ingredients
- 1 package Pie crust (Quantity estimated (not specified in original recipe))
- 2 cups Prunes, stewed (Quantity estimated (not specified in original recipe))
- 3 slices Lemon slices (Quantity estimated (not specified in original recipe))
- 1/2 cup Granulated sugar (Quantity estimated (not specified in original recipe))
- 4 tablespoons Prune juice (Quantity estimated (not specified in original recipe))
- 2 tablespoons All-purpose flour (Quantity estimated (not specified in original recipe))
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Instructions
- 1Roll out the pie crust thinly and line a pie plate with it.
- 2Place a layer of stewed prunes (halved and pitted) in the pie crust, along with several lemon slices.
- 3Sprinkle the first layer with sugar, then pour over the sugar 3-4 tablespoons of prune juice, and dust the surface lightly with flour.
- 4Repeat the process of layering prunes, sugar, prune juice, and flour until there are three layers.
- 5Cut strips of pie crust and arrange them over the fruit in a lattice pattern.
- 6Preheat oven to 400°F (200°C). Bake for 30 minutes, or until the crust is golden brown and the filling is bubbly.
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