California Prune Pie
6 servings
120 minutes
California prune pie is a refined dessert from the depths of American cuisine, where rich and harmonious flavors are appreciated. This pie combines the sweetness of cookies, the tenderness of a sour cream filling, and the rich, slightly caramel taste of California prunes. Thanks to a delicate balance of textures, it is soft yet has a slight crunch at the base. The prune adds a sophisticated fruity tartness to the pie, while the sugary sour cream filling makes it especially juicy. This dessert pairs perfectly with a cup of fragrant tea or coffee and can adorn any festive table. Its simplicity in preparation makes it accessible even for culinary beginners, while its rich flavor is a true delight for gourmets.
1
We crush the cookies like this: put them in a plastic bag and roll them a few times with a rolling pin.
2
Then we melt the margarine, let it cool slightly, and beat in the egg.
- Margarine: 60 g
- Chicken egg: 3 pieces
3
We mix cookie crumbs and margarine with eggs.
- Cookie: 200 g
- Margarine: 60 g
- Chicken egg: 3 pieces
4
We fill the mold with mass. It can be lined with foil; those lucky with the mold don't need to do this.
5
With a wet hand, we slightly 'compact' and level the future cake.
6
Now we prepare the filling. We cut each California prune into 3-4 pieces.
7
Now we place the prunes on the dough.
- Pitted prunes: 200 g
8
We prepare the filling. We beat sugar, eggs, starch, and sour cream.
- Chicken egg: 3 pieces
- Sugar: 4 tablespoons
- Starch: 1 tablespoon
- Sour cream: 200 g
9
We are pouring.
10
We place the pie in a preheated oven at 250 degrees for just 15-20 minutes.