Free-Form Fresh Prune Pie |
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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 8 |
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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.) 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 |
Directions:
1. Preheat oven to 180 deg Celsius. Line a pizza tray (or flat tray) with baking paper.
2. 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.
3. Sprinkle pastry with the ground almonds.
4. Wash prunes then de-seed and slice thickly. Add flour and cinnamon to sliced prunes and combine.
5. 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.
6. Brush the pastry with the milk then sprinkle with the sugar.
7. Place in oven and bake for 45 minutes, or until prunes have softened and pastry is golden and crisp.
8. Serve warm, or cold, with rich cream.
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