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.
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Units: US | Metric
- 1Heat oven to 350 degrees F.
- 2Mix together flour, baking powder, salt and 1 cup of sugar.
- 3Cut in the shortening until the mixture is crumbly.
- 4Add enough cold water to make a soft dough.
- 5Knead slightly and cut in half.
- 6Roll out dough, 1/4 inch thick, and line cookie sheet with one. Save the other.
- 7Cook prunes in water until soft. Drain.
- 8Mash well, adding 2 cups of sugar (to taste, you may not need it all).
- 9Season with cinnamon and cloves.
- 10Spread filling evenly over bottom crust.
- 11Cover with top crust pinch seams and cut steam vents.
- 12Bake until crust is slightly brown.
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Nutritional Facts for Prune Pie
Serving Size: 1 (3392 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 0.0
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 0.0 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 0.0 g