Prune Pie
Ingredients
Directions
Prepare the prunes
Stew prunes until tender.
Remove the stones and chop the prunes moderately fine.
Cook the chopped prunes until the juice is thick.
Bake and serve
Line a pie plate with the lower crust.
Fill the crust with the prunes and juice, then bake.
Once the pie is cold, top it with whipped cream and serve.
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, with sweetness and a soft, jammy texture once cooked down.
- Whipped cream
- Adds a light, cool, creamy topping that contrasts with the rich prune filling.
- Pie crust
- Forms the container that holds the filling while it bakes.
The step that matters
Cook the chopped prunes until the juice is thick. If the juice stays thin, it will run out of the crust and make the pie soggy. Cooking it down thickens the liquid so the filling holds its shape when 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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