Prune Pie Katrinplommonpaj Recipes

PRUNE PIE (KATRINPLOMMONPAJ)

Received this lovely recipe in an email from gourmet_recipes_from_around_the_world ( thank you Bjorn Holstrom). Prunes with pits intact are becoming difficult to find in the litigious US. Pity as the pits have a delicate almond-like essence to their kernels. Using hot water to plump the prunes will decrease the 12 hour (interpret as overnight in my book) soaking time as will using pitted prunes (which can melt if let to soak beyond 15 to 30 minutes in hot water). I love the use of canned almond paste in this recipe - use your favorite crust if this one seems a bit spartan. I certainly would use chilled fat of choice & chill whatever dough I was using after shaping into a round - seems to yield a better crsut.

Provided by Busters friend

Categories < 60 Mins

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 10

Prune Pie (Katrinplommonpaj) image

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.

Nutrition Facts : Calories 635.4, Fat 47.5, SaturatedFat 26, Cholesterol 136.2, Sodium 123, Carbohydrate 49.9, Fiber 4.1, Sugar 19.3, Protein 7.1

Ingredients

1 1/2 cups all-purpose white flour
4 1/2 ounces butter (margarine OK too)
2 tablespoons water
9 ounces prunes (with pits)
5 ounces almond paste
1 cup creme fraiche (sour cream works too)
lemon zest (3/4 of a lemon)
1/4 cup sliced almonds
1 1/2 cups whipping cream
2 tablespoons brandy (optional)

FRANGIPANE-PRUNE TART

Prunes, or dried plums, are a delicious, often underrated baking ingredient in the United States. In France, the fruit is used in sweet and savory recipes, including this one for a popular dessert filled with frangipane, or buttery almond cream, and plenty of plumped fruit, baked together until the filling turns a golden brown on top and the prunes are as sweet and tender as caramels. You could use a store-bought pie or tart shell, slightly parbaked before filling it up, or follow a recipe for an all-butter pie crust.

Provided by Tejal Rao

Categories pies and tarts, dessert

Time 1h

Yield 12 slices

Number Of Ingredients 11

Frangipane-Prune Tart image

Steps:

Preheat the oven to 375. In a bowl, pour the hot tea over the halved prunes, and let the fruit rehydrate while you make the almond filling.
Put almonds, sugar and salt in a food processor, and pulse just until ground (be careful not to overprocess, or the filling will become a hard paste). Add the butter, eggs, brandy and almond essence, if using, and pulse just until smooth.
Drain prunes well, pressing out any excess liquid with your hands, and place in the tart shell, more or less in an even layer. Spoon on the almond mixture, smoothing it with the back of the spoon, then sprinkle over remaining sliced almonds. Bake for 25-30 minutes, or until the top is a nice golden brown. Dust with icing sugar, and let cool before serving.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 5 grams, Carbohydrate 38 grams, Fat 10 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 178 milligrams, Sugar 14 grams, TransFat 0 grams

Ingredients

1 cup Earl Grey tea, hot
9 ounces (250 grams) prunes, pitted and halved
1 1/2 cups (135 grams) sliced almonds, plus 1 tablespoon for garnish
3/4 cup (165 grams) sugar
1/2 teaspoon salt
6 tablespoons (90 grams) butter
2 eggs
1 tablespoon brandy
1/2 teaspoon almond essence (optional)
1 9-inch parcooked tart shell (see recipe)
1 teaspoon icing sugar, for garnish

PRUNE WHIP PIE

Whips are desserts made of sugar and stiffly beaten egg whites or cream and usually flavored with fruit. Prune whip can be viewed as not only a treat to enjoy at the end of a meal, but also a delicious way to add fiber to the daily consumption of food. Top this treat with a little lightly sweetened whipped cream or good vanilla ice cream. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Dessert

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 7

Prune Whip Pie image

Steps:

Preheat oven to 300°F.
Rub prunes through a strainer; add 1/2 cup sugar and heat again to boiling until sugar is dissolved.
Add salt, lemon juice and rind.
Beat egg whites until nearly stiff; gradually add remaining sugar and continue to beat until stiff enough to hold it's shape.
Fold in prune pulp, pour into pie shell and bake for about 30 minutes or until set.

Nutrition Facts : Calories 426, Fat 10.2, SaturatedFat 2.5, Sodium 232.9, Carbohydrate 83.6, Fiber 5.2, Sugar 55.1, Protein 4.9

Ingredients

2 cups cooked prunes (canned is fine)
1 cup sugar
1/8 teaspoon salt
1 tablespoon lemon juice (fresh is best)
1 teaspoon lemon rind, grated
3 egg whites
1 pie crust, baked

FREE-FORM FRESH PRUNE PIE

I found it hard to find recipes for fresh prunes (I have a tree) so I adapted a recipe and came up with this. (Australian measurements used.)

Provided by auntchelle

Categories Pie

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 7

Free-Form Fresh Prune Pie image

Steps:

Preheat oven to 180 deg Celsius. Line a pizza tray (or flat tray) with baking paper.
On a floured surface place the pastry sheets on top of each other, then roll to a 36cm circle. Trim edges if needed. Lay over pizza tray - there should be a 6cm overhang.
Sprinkle pastry with the ground almonds.
Wash prunes then de-seed and slice thickly. Add flour and cinnamon to sliced prunes and combine.
Pile the prune mix onto the pastry, leaving the overhang free. Fold the 6cm edge over the fruit, pleating where needed. This will only partially cover the prunes.
Brush the pastry with the milk then sprinkle with the sugar.
Place in oven and bake for 45 minutes, or until prunes have softened and pastry is golden and crisp.
Serve warm, or cold, with rich cream.

Nutrition Facts : Calories 831.9, Fat 19.7, SaturatedFat 4.2, Cholesterol 0.1, Sodium 239, Carbohydrate 170.8, Fiber 18.9, Sugar 89.4, Protein 9.5

Ingredients

2 sheets prepared shortcrust pastry
60 g ground almonds
1 7/8 kg fresh prunes
2 tablespoons plain flour
2 teaspoons ground cinnamon
1/2 tablespoon milk
2 tablespoons demerara sugar

PRUNE PIE

This recipe is more like a giant prune turnover. This is found on many of the pueblos here in NM, and is a great dessert. The crust is more like a cross between a cookie and bread. This recipe is from a small pamphlet called "Sampling New Mexico Foods" printed in 1983, for the E. J. Martinez Elementary School. This recipe is definitely one for those who like to experiment. Many of the ingredients are approximate, as are the prep and cooking times. It's been years since I made this. I've usually seen it done such that the cinnamon is dusted over the top of the crust, instead of added to the prunes.

Provided by SacredCaramelofLife

Categories Pie

Time 50m

Yield 2 cookie sheets

Number Of Ingredients 6

Prune Pie image

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.

Nutrition Facts :

Ingredients

8 cups flour
3 cups sugar
1/2 teaspoon salt (more if desired)
4 teaspoons baking powder
2 cups lard (shortening works, too)
3 lbs prunes, pitted

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VALERIE'S FAVORITE RECIPES: DID YOU SAY PRUNE PIE? - BLOGGER

Web Feb 4, 2010 Roll out dough, 1/4 inch thick, and line cookie sheet with one. Cook prunes in water until soft, about 5-10 minutes, drain. Mash well, adding 3/4 cups of sugar (to taste, …
From valnleo.blogspot.com
Estimated Reading Time 7 mins

Prune Pie Katrinplommonpaj Recipes

PRUNE PIE (KATRINPLOMMONPAJ)

FRANGIPANE-PRUNE TART

PRUNE WHIP PIE

FREE-FORM FRESH PRUNE PIE

I found it hard to find recipes for fresh prunes (I have a tree) so I adapted a recipe and came up with this. (Australian measurements used.)

PRUNE PIE

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