Prune Pie Recipe

Linda Johnson Larsen
pie on a plate

Ingredients for Prune Pie Recipe

  • 1 (2 crust) pie pastry
  • 1 pound pitted prunes
  • 2 cups water
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 tablespoon lemon juice
  • 1/3 cup sugar
  • 1/2 teaspoon cinnamon
  • Pinch salt


  1. Prepare the pastry and roll out into two 12" rounds. Fit one round into a 9" pie plate.
  2. Combine the prunes with 2 cups water in a large saucepan.
  3. Bring to a boil over high heat, then reduce the heat to low and simmer the prunes about 5 to 10 minutes or until they are soft.
  4. Drain the prunes and add butter, flour, lemon juice, sugar, cinnamon, and salt and mix well.
  5. Let stand for 30 minutes to cool.
  6. Preheat the oven to 375°F.
  7. Spoon the prune filling into the pie crust in the pie plate.
  8. Top with the second pie crust. Turn the edges under and crimp to seal. Cut small slits in the top crust to vent steam.
  9. Bake the pie until the crust is golden brown, about 25 to 35 minutes.
  10. Cool the pie completely and cut into wedges to serve.

Serves 6 to 8

Variations and Tips

  • Make a lattice crust for the top crust. Cut the second round of pastry into strips and weave on a sheet of waxed paper. Carefully lift the woven pastry onto the filling, seal the edges, and crimp.
  • You can add other fruits to this recipe. Dried cranberries or cherries or fresh raspberries add interest and flavor.
  • Sprinkle the top crust with some sugar before baking for a sparkling finish.
Prune Pie Recipe