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    You are in: Home / Recipes / Prune Pie Recipe
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    Prune Pie

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    SacredCaramelofLife's Note:

    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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    Ingredients:

    Yield:

    cookie ...

    Units: US | Metric

    Directions:

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

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