California Prune Pie

Preparation info

  • Difficulty


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Four-seasons pie—as tempting and rewarding in June as in January


  • Baked 9" pie shell
  • 2 c. cooked prunes
  • 1 orange, peeled and diced (⅓ c.)
  • ½ c. brown sugar, firmly packed
  • ¼ tsp. salt
  • 2 tblsp. cornstarch
  • 1 c. liquid from prunes
  • 1 tblsp. grated orange peel
  • 2 tblsp. butter
  • 2 tblsp. sugar
  • 1 c. heavy cream, whipped
  • Orange sections
  • Walnut halves


  • Drain cooked prunes, reserving 1 c. liquid; pit and measure. Remove all white inner peel when peeling orange.
  • Combine brown sugar, salt and cornstarch. Add prune liquid and bring to a boil, stirring constantly. Cook until thick. Add prunes, orange, orange peel and butter; cook 10 minutes, stirring occasionally. Cool.
  • Pour into pie shell. Refrigerate until mealtime. To serve, add 2 tblsp. white sugar to whipped cream and spread on pie. To dress up pie, garnish with orange sections and a few walnut halves.