PIE OF THE MONTH: Prune Butterscotch Orange Nut Pie (bleh!)




Hello one and all…. If it weren't for the May pie that's coming to you any day now (evil laughter). I'd say that this is the grossest pie recipe I have even run across. It just seems like the worst combination of ingredients I could imagine. Personally. Let me know if you disagree: It's PRUNE BUTTERSCOTCH ORANGE NUT PIE – home method (whatever that means), and it's the pie for April (better late than never!)

So here's what you need:
One pre-baked 9 inch pie crust
2 C. (1/2 pound)
Prunes (boiled in water until plump)
2 large oranges, peeled and diced
1 cup brown sugar
¼ C. Nut meats (any kind) coarsely chopped
1 C. Prune juice
2 TB Cornstarch
¼ teaspoon Salt
1 C heavy cream, whipped

Drain prunes (reserve liquid and use it as the prune juice). Cut prunes in ½, discard pits. Mix in top of double boiler: prunes, oranges, sugar, nuts. Blend together: prune juice, cornstarch and salt. Add to prune mixture, blend well. Cook until thick, stirring constantly to prevent sticking to bottom of pan. Remove from heat. Cool, then pour into pie shell. Cover with whipped cream. Garnish with peeled orange wedges. Serve cold.