Prune Pie

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ½ lb. prunes.
  • ½ cup sugar (scant).
  • 1 tablespoon lemon juice.
  • teaspoons butter.
  • 1 tablespoon flour.


Wash prunes and soak in enough cold water to cover. Cook in same water until soft. Remove stones, cut prunes in quarters, and mix with sugar and lemon juice. Reduce liquor to one and one-half tablespoons. Line plate with paste, cover with prunes, pour over liquor, dot over with butter, and dredge with flour. Bake with an upper crust.