Okay, so I'm a little nutty about prunes. I don't recall what age I was when our family was introduced to the concept of stewed prunes over biscuits by a neighbor, but the effect it had on our family was profound. I was crazy about them. As I recall, everyone in our family loved them. So, every year in September I pick as many as I can hold in my freezer. I'm a little careful who I tell about this obsession because, in America, admitting a fondness for prunes can subject you to severe ridicule. I'm convinced that most American's just don't know how good they are when stewed. I don't like fresh prunes very much. I mean they are okay, but tt's when you cook them that they turn a beautiful red, purple color with a sweet, tart flavor that is wonderful (after adding sugar.)

Backing up a bit, I was given a 1952 Betty Crocker cookbook when I went away to college for the first time by my Grandma. It was a great present which I still have and still use. Within this cookbook is a recipe for prune cream pie. I don't remember when I first tried baking a prune cream pie, but it wasn't too long after receiving the cookbook. I have to admit that I get kind of a sick thrill from watching people's faces when I tell them about prune cream pie. The name conjures all kinds of images, none of which are very pleasant. It has been several years since the last time I made prune cream pie and this last year I have really started cooking much more, so I thought it was time to break out the 1952 Betty Crocker cookbook and try the prune cream pie once again. I changed some of the quantities trying to make it little better the second time. I felt like it didn't have enough prune flavor.

The crust didn't turnout very well at all. First it was too dry because I was trying to be so careful to not add too much water. I had to add water after shaping some which didn't turn out well. I really need to practice making a crust.

Prune Cream Pie

(Taken from a 1952 Betty Crocker Cookbook)

Delicious and homey-tasting. This prize-winning recipe was sent to us by a prize home-maker, Mrs. W. K. Robbins of Baytown, Texas.

Make Pastry for One-Crust Pie of desired size. Line pie pan.

Filling for 9” Pie

Beat Slightly…

3 eggs

Mix together and blend in thoroughly…

4 tbsp Flour

1 cup sugar

½ tsp salt

1/4 tsp cinnamon

Stir in…

3/4 cup milk (1 cup in original recipe)

1 tsp vanilla

1.75 cups stewed prunes (1.5 cups in original recipe)

Pour into pastry-lined pie pan, distributing prunes evenly. Bake until a silver knife thrust into side of filling comes out clean. Cool. Just before serving, spread with sweetened whipped cream, if desired.
Temperature: 350° F
Time: Bake 50 to 60 min.