Old Fashioned Prune Pie Recipes

PRUNE PIE

Prune Pie image

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.

Provided by SacredCaramelofLife

Categories Pie

Time 50m

Yield 2 cookie sheets

Number Of Ingredients 6

Ingredients

8 cups flour
3 cups sugar
1/2 teaspoon salt (more if desired)
4 teaspoons baking powder
2 cups lard (shortening works, too)
3 lbs prunes, pitted

Steps:

Heat oven to 350 degrees F.
Mix together flour, baking powder, salt and 1 cup of sugar.
Cut in the shortening until the mixture is crumbly.
Add enough cold water to make a soft dough.
Knead slightly and cut in half.
Roll out dough, 1/4 inch thick, and line cookie sheet with one. Save the other.
Cook prunes in water until soft. Drain.
Mash well, adding 2 cups of sugar (to taste, you may not need it all).
Season with cinnamon and cloves.
Spread filling evenly over bottom crust.
Cover with top crust pinch seams and cut steam vents.
Bake until crust is slightly brown.

Nutrition Facts :

OLD FASHIONED PRUNE CAKE

Old Fashioned Prune Cake image

This is a very moist and rich cake. A little troublesome, but well worth it!

Provided by WYJAC

Categories Desserts Cakes Coffee Cake Recipes

Yield 12

Number Of Ingredients 18

Ingredients

1 cup vegetable oil
3 eggs
1 ½ cups white sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup buttermilk
1 ¼ teaspoons vanilla extract
1 cup prunes, pitted and chopped
1 ½ cups chopped pecans
¾ cup butter
¾ cup buttermilk
1 ½ teaspoons dark corn syrup
1 ½ cups white sugar
2 teaspoons vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour Bundt or tube pan.
In a medium bowl, mix together flour, soda, salt, allspice, cinnamon and nutmeg. Set aside.
In a large bowl, combine oil, eggs and 1 1/2 cup sugar. Beat 2 minutes at medium speed.
Add flour mixture, alternating with 1 cup buttermilk, starting and ending with dry ingredients. beat well after each addition. Stir in prunes, pecans and 1 1/4 teaspoon vanilla.
Pour into greased and floured bundt or tube pan and bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick comes out clean when inserted in the center.
Make large, deep holes in hot cake and pour topping in holes and on top of cake a little at a time, giving it time to soak in.
For the topping: In saucepan, over medium heat, cook butter, 3/4 cup buttermilk, corn syrup and 1 1/2 cup sugar until sugar and butter melt. Remove from heat and add 2 teaspoons vanilla and stir.

Nutrition Facts : Calories 701.5 calories, Carbohydrate 79.7 g, Cholesterol 78.4 mg, Fat 41.6 g, Fiber 3.1 g, Protein 6.7 g, SaturatedFat 11.2 g, Sodium 438.1 mg, Sugar 58.9 g

OLD FASHIONED RAISIN PIE I

Old Fashioned Raisin Pie I image

This recipe was given to me 41 years ago by my husband's grandmother.

Provided by Linda

Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes

Yield 8

Number Of Ingredients 9

Ingredients

2 cups raisins
2 cups water
½ cup packed brown sugar
2 tablespoons cornstarch
½ teaspoon ground cinnamon
¼ teaspoon salt
1 tablespoon distilled white vinegar
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie

Steps:

Combine raisins and water in a small saucepan. Boil 5 minutes. Blend brown sugar, cornstarch, cinnamon, and salt together; add to hot raisins. Cook and stir until syrup is clear. Remove from heat, and stir in vinegar and butter or margarine. Cool slightly.
Turn filling into a pastry lined pan. Cover with top crust. Seal edges, and cut slits in the top crust.
Bake at 425 degrees F (220 degrees C) for 30 to 35 minutes.

Nutrition Facts : Calories 408.8 calories, Carbohydrate 64.6 g, Cholesterol 3.8 mg, Fat 16.5 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 324.7 mg, Sugar 34.9 g

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