17 dried prune pie Recipes

dried prune, dried apricot, raisins, golden raisin, chunk pineapple , with juice, mandarin orange, drained, cherry pie filling

flour, granulated sugar, kosher salt, cold butter, diced, apple cider vinegar, gala apples, dried apricots , figs, or prunes, golden raisins, currants, light brown sugar, chopped cold beef suet * or finely chopped cold unsalted butter, brandy, lemon zest, lemon juice, orange zest, ground allspice, ground cinnamon, kosher salt, shredded fresh ginger, egg, lightly beaten with 1 tsp. water, granulated sugar, sweetened whipped cream

tart apple such as granny smith, firm-ripe pear, dried apricots (about 1/2 lb), pitted prunes (about 1/2 lb), dried cranberries, raisins, sugar, unsalted butter, chopped walnuts or pecans, calvados , grand marnier or kirsch, enough sweet pastry dough for 1 1/2 pie crusts (to fill a 9- to 10-inch pie pan), an egg wash made by beating 1 large egg with 1 tbsp water, vanilla ice cream or sweetened whipped cream

pitted prunes, dried apricots, raisins, pineapple chunks, undrained, cherry pie filling, dry sherry, water, blanched slivered almonds

sugar, water, mixed fruit (eg currants, raisins, golden raisins, dates, prunes, dried cherries or cranberries), glace cherries, almonds, nutmeg, cinnamon, mixed spice (similar to pumpkin pie spice), butter, bicarbonate of soda, self raising flour, all-purpose flour, eggs (beaten )

active dry yeast, sugar, divided, warm milk (110o to 115o), king arthur unbleached all-purpose flour, egg yolks, salt, butter, softened, canned prune , poppy seed, cherry or lemon pie filling, egg white, beaten

brown sugar, wine (your favorite kind ), dried apricots, pitted prune, pineapple chunks in juice, not drained, cherry pie filling

any liquid can be reduced just by heating it - but why would you want to do that, answer comes back to two of our old friends, flavor and consistency (texture)., by reducing any flavored liquid you intensify its flavor and at the same time thicken it. you can continue this process until what you have left is a syrup if it contains sugar, or a sauce if it does not., this is 1 of the most important tools in the kitchen , believe it or not, because a great sauce can rescue an indifferent meal., literally any liquid can be reduced ., a few uses, wine is frequently used in cooking , both as a marinade and as an addition to sauces for meat., there are some problems with it though, 1 of which is that you need a really good wine and quite a lot of it to produce a reasonable sauce for, say, six people., on the other hand , if you use pure grape juice and reduce it to a syrup, that syrup, added to any sauce (or gravy if you prefer) will lift it into the realms of gourmet ., more , you don tsp have to make your reduction on the night you prepare your meal. you can reduce a liter of grape juice at any time to the consistency and flavor you want; then just store it in the fridge., you can do the same thing with any fruit juice - prune is sensational - and store it until needed. just about all of them will do things for ice cream, pies or tarts that will have your guests demanding the recipe, pork with apple sauce use a carton of fresh apple juice from the supermarket and reduce it. and if you want a real sensation add in a glass of apple brandy during the reduction process., are you getting an idea of how simple this is, take any carton of fresh stock straight of the shelf and reduce it. you will transform it into something even the manufacturer won tsp recognize. but beware, you need to start out with good quality in the first place, because when you reduce a liquid you intensify all the flavors, and not just the good ones., if it s salty to start with, for example, it will be salty beyond belief by the time you ve reduced it even by half. so if you are going to use a supermarket stock, make sure it s an extremely good 1., believe me when i tell you that stock cubes should not be used for reduction sauces., thickeners, because you will be tasting as you go (won tsp you ), you may find that you get the flavor you want before the desired consistency is reached., a couple of hints right now for your sauces., sweet ones can be thickened successfully without loss of color by adding in liquid glucose early on in the reduction process. surprisingly, this will add little in the way of sweetness and produces a beautiful velvety sauce when whisked., if you get it wrong and add too much, no problem. stir in a little extra water to thin it., reduction pans, reductions need to happen rapidly in serving to preserve flavors. and the greater the surface area of the liquid the faster the water will evaporate., however you may want to whisk something into the sauce while its cooking - such as butter or olive oil for example - and for that i find a small wok is best; 1 with a handle., a wok is less likely to reduce so fast that the sauce is burnt while your back is turned. but try both methods and see which you prefer. you may even end up using something totally different., no magic to this. whatever works for you, that s what you should use, in this and everything else to do with cooking., just bear in mind that what you re after is speed and ease of use. as well as a great tasting result, of course. :>), keeping, if they should dry out , simply add a little water and heat through., sauces containing meat juices of any kind must be frozen if you re going to keep them, and should be brought to boiling point before being used again. there is no need to thaw them out to do this, in fact it s better not to. simply drop the frozen cubes into a saucepan, melt them over a gentle heat, and then bring swiftly to the boil., why do you do this to avoid food poisoning, that s why. you are making sure that any bugs introduced into the sauce during the preparation process are killed off., worry , this will not be because of anything you have done wrong (i hope!), but because bacteria are part of our everyday lives and they exist in every kitchen, however clean., in fact your food , and especially your meat, is crawling with wildlife that you will never see. don tsp worry about them. careful handling and simple precautions will ensure that these miniature monsters can never multiply enough to harm either you or your guests.

sucre , recipe follows, pippin or granny smith apples, unsalted butter, sugar, calvados, brandy, heavy cream, chopped dried prunes, chopped dried apricots, chopped dried figs, lemon juice, ground cinnamon, lemon zest, orange zest, freshly grated nutmeg, egg white, very lightly whisked, crystallized sugar, cake or pastry flour, sugar, unsalted butter, chilled, cut into small pieces, egg yolks, heavy cream

dried peaches, chopped, dried apricots, chopped, dried prunes, chopped, hot, strong tea, sugar, egg, beaten, orange marmalade, pumpkin pie spice, self-rising flour, butter or margarine (optional)

mixed dried fruit such as pears , apricots, apples, prunes, peaches, and figs (about 3/4 lb total), pitted dates, cinnamon, ground allspice, freshly grated nutmeg, salt, sugar, dried cranberries (about 3 oz), water, cornstarch, brandy, recipes pastry dough 3/4 cup pecans (about 3 oz), water, egg yolk, sugar

all-purpose flour, plus extra for kneading and rolling, kosher salt, low-fat milk, water, lard or 7 1/2 oz shortening, water, honey, kosher salt, ice, cornish hen, thawed and giblets removed (1 1/2-2 lb), mixed dried fruit (such as prunes, apricots, mission figs, candied ginger), fresh thyme, ground allspice, fresh ground black pepper, ground cumin, paprika, egg yolk, beaten, water

apple juice, pearl tapioca, dried fruit slices: prunes, pears, apricots, peaches, cherries (not pie filling), sugar, cinnamon, whole nutmeg

sugar, brown sugar, water, fat-free milk, vanilla extract, vegetable oil, baby food prunes, all-purpose flour, baking soda, salt, pumpkin pie spice, quick-cooking oats, uncooked, raisins or dried cranberries, vegetable cooking spray

refrigerated pie crusts, apricot , sun dried, pineapple , sliced in its own juice, cream cheese, softened, sugar, candied ginger, chopped, pitted prunes, cornstarch