Prune Pie Katrinplommonpaj Recipes

SUSZONE SLIWKI: POLISH PRUNE PIEROGI FILLING

Steps:

• Gather the ingredients.
• Place whole prunes in a medium saucepan, cover with water one inch above the prunes. Bring to a boil, add sugar, lemon juice, cinnamon, and cloves. Cover and turn off the heat. Let steep for 15 minutes.
• When cool enough to handle, drain, discard the cinnamon stick and remove pits from prunes. Let cool completely. Refrigerate until ready to use.
• Serve and enjoy.

PRUNE FILLING

Steps:

• Chop pecans and prunes together in a blender or food processor, stir in the sugar, cinnamon, cloves and lime juice. Use as a filling for cookies or pastries.

PRUNE WHIP PIE

Steps:

• Sprinkle gelatin on top of water and set aside.
• Mix the prune pulp, prune juice, sugar, lemon juice, lemon rind, and salt in a saucepan; cook for two minutes. Add gelatin and water to hot prune mixture, stirring thoroughly, and allow to cool.
• Beat egg whites until stiff, but not dry. When prune mixture begins to thicken, fold in stiffly beaten egg whites.
• Pour filling into baked pie shell, and chill. Before serving, spread thin layer of whipped cream or whipped topping over the pie if desired.

PRUNE PIE

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.

PRUNE PIE (KATRINPLOMMONPAJ)

Steps:

• Put prunes in water for 12 hours. When they're soft, you cut them in half and remove the stones. Use shortened soak for pitted prunes (more ubiquitous here in US).
• Coarsely grate the almond paste and mix with creme fraiche or sour cream and grated lemon peel.
• Chop together flour, fat, and water with a knife or in a food processor to a smooth dough. Roll it out on a floured pastry board and put in a pie dish with a diameter of about 9".
• Fill the pie crust with the almond mixture and press on the prunes. Sprinkle with flaked almonds and bake at 225C/425F in the middle of the oven for about 20 minutes.

RUSTIC PLUM PIE

Steps:

• Make dough:
• Cut butter into bits and in a bowl with a pastry blender or in a food processor blend or pulse together with, flour, sugar, and salt until mixture resembles coarse meal. Add 2 tablespoons ice water and toss or pulse until incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing with a fork or pulsing to incorporate, to form a dough. Gather dough into a ball. On a work surface smear dough with heel of hand in 3 or 4 forward motions to make dough easier to work with. Form dough into a ball and flatten into a disk. Chill dough, wrapped in plastic wrap, 1 hour.
• Preheat oven to 375°F.
• Make filling:
• Halve and pit plums. Cut plums into 3/4-inch-thick wedges and in a bowl toss with sugar, cornstarch, and lemon juice.
• On a lightly floured surface with floured rolling pin roll out dough into an 11-inch round (about 1/8 inch thick). Transfer dough to a 9-inch (1-quart) glass pie plate. (Do not trim overhang.) Spoon filling into shell and fold edge of dough over filling, leaving center uncovered. Bake pie in middle of oven 35 minutes. Brush crust with milk and sprinkle with sugar. Bake pie 10 minutes more, or until filling is bubbling and crust is golden. Cool pie on a rack.