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Prune Pie


Make a rich pie paste. After the paste is rolled out thin and the pie-plate lined with it, put in a layer of prunes that have been stewed the day before, with the addition of several slices of lemon and no sugar.

Split the prunes in halves and remove the pits before laying them on the pie crust.

After the first layer is in sprinkle it well with sugar, then pour over the sugar three or four tablespoons of the prune juice and dust the surface lightly with flour.

Repeat this process till there are three layers, then cut enough of the paste in strips to cover the top of the fruit with a lattice crust and bake the pie in a rather quick oven.

Few pies can excel this in daintiness of flavor.


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The International Jewish Cook Book (1919).

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