Description
A delicious seasonal pie. Prunes cooked in brandy, gives it a special charm. When the cake comes plums, so juicy and flavorful, it's like a flavor bomb on your tongue. Highly recommend this pie!
Ingredients
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Flour
1.5 cup
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Salt
-
Sugar
0.5 cup
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Butter
115 g
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Pumpkin
1 piece
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Prunes
48 piece
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Cognac
1 cup
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Vanilla
0.5 piece
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Brown sugar
0.66 cup
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Cream
0.75 cup
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Lemon juice
-
Chicken egg
3 piece
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Cinnamon
1 tsp
Cooking
For the dough in the bowl of a food processor, combine flour, salt, 1 tbsp sugar and butter. Whisk until the state crumbs. Add 4-5 tablespoons of ice water and whisk again until the dough start to gather into lumps. Then quickly knead the dough with your hands and form a disk. Wrap in cling film and refrigerate for 30 minutes.
Roll out the dough according to the diameter of the mold (I have 24 cm) and place the base with bumpers. Cover again and leave in the fridge for 30 minutes.
Meanwhile, cut the pumpkin in slices, cleanse from the seed. Get her ready for a couple or bake.
Put the prunes in a saucepan, add the brandy, vanilla, 1/2 stack. of sugar and 1 Cup. water. Bring to a boil and cook on medium heat for about 15 minutes, until the prunes are tender and the liquid is boiled twice. If you don't have vanilla pods, you can add a pinch of vanilla at the end of cooking.
Preheat the oven to 180 degrees. Scrape the pumpkin flesh from the peel and put it in the bowl of a food processor. Add brown sugar, cream, eggs, cinnamon and lemon juice. Preroute until a homogeneous smooth.
About half of prunes put in a basis.
Pour the pumpkin puree.
Bake at 180 deg. about 45 minutes, till the filling sets. Allow the pie to cool and serve with remaining prunes and syrup.
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