Prune Cream Pie
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
pastry for 9-inch 1-crust pie
1/2 cp prune juice
1 cp milk
1/4 cp sifted all-purpose flour
1/2 tsp salt
1/8 tsp powdered cinnamon
1 cp pitted cooked or canned prunes, drained
1 cp sugar
1/2 cp heavy cream
1 - Prepare pastry.
2 - Line pie plate
3 - Trim edge.
4 - Crimp rim in decorative edge.
5 - Start oven at moderately hot (400 degrees F.).
6 - Combine eggs, prune juice, milk, flour, seasaonings, prunes, and saugar in glass container of blender.
7 - Cover and blend about 30 seconds or until thoroughly mixed.
8 - Pour mixture into unbaked pie shell.
9 - Bake about 35 minutes, until crust is brown and filling is set.
10 - Remove from oven.
11 - Let cool slightly.
12 - When ready to serve, whip xcrem and spread over pie.
Makes 6 to 8 servings.
Stir 1 tbsp currant jelly through the whipped cream before
spreading on cooled pie. A delicate and delicious combination of flavors.