CookEat Recipe
Prune Pie
A closed prune and cinnamon pie in folded butter pastry, finished with a light sugar glaze and served cold.
Method
Steps
Step 1
Put one pound of dry unpitted prunes in a clean food-safe bowl and cover generously with cold drinking water. Cover the bowl and soak for ten hours in a refrigerator at 4°C or colder.
Step 2
Remove all the stones, drain the prunes well and wipe them thoroughly with clean food-safe paper. Mix all the fruit with four ounces of granulated sugar and half a teaspoon of ground cinnamon for one minute. Keep refrigerated while preparing the pastry.
Step 3
Heat a conventional oven to 200°C. Lightly butter a nine-and-a-half-inch pie plate. Roll sufficient prepared cold folded butter pie paste into two ten-inch rounds, using one round to line the plate. Keep the other round cold until needed.
Step 4
Arrange all the prune mixture in the lined plate and flatten it evenly, leaving one inch clear around the edge. Lightly brush the pastry edge with a little beaten whole egg from pasteurized shell eggs. Fold the second round in two and make three light half-inch incisions at its centre. Unfold it over the filling, press the edges together all around to enclose the prunes and lightly brush the top with the beaten egg.
Step 5
Bake for about forty minutes, checking before the end of that time and continuing as needed until the base, lid and joined edge are fully baked, golden and flaky, with no wet or doughy pastry. Check the underside at an accessible edge rather than relying on the lid colour alone. The prunes should be tender and the filling piping hot, with juices bubbling at the vents. Protect the rim if it browns too quickly.
Step 6
Carefully draw the pie to the oven door and liberally sprinkle icing sugar over it. Return to the oven for about two minutes, watching until the sugar has melted into a light glaze without burning the crust.
Step 7
Remove the pie and cool promptly. Place it in a refrigerator at 4°C or colder within two hours and chill until cold. Set the whole pie on a dessert dish before serving.
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