Pbune Pie
Ingredients
Directions
Prepare the filling
Stew the prunes until soft.
Sweeten the prunes to your taste.
Remove the stones from the prunes.
Assemble and bake
Place the prunes in a pie dish and cover with the top crust.
Bake until the crust is golden brown.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Prunes
- Provide the main filling, softening into a moist, spoonable body when stewed.
- Sugar
- Adds sweetness that balances the tart, concentrated flavour of the prunes.
- Pie crusts
- Enclose the filling and brown in the oven, giving structure and a golden finish.
The step that matters
Stew the prunes until soft. Prunes must soften fully so the filling becomes smooth and spreadable. Under-stewed fruit stays firm and can make the pie lumpy and hard to cut.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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