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Prune and Brandy Pie

by Editorial Staff

Pie with “alcoholic” prunes can be prepared both on weekdays and on holidays.

Summary

Cook Time40 mins
CourseDessert

Prune and Brandy Pie Ingredients

  • For filling:
  • Pitted prunes – 250 g
  • Brandy – 5 tbsp
  • Fat cream – 150 ml
  • Low-fat cream – 150 ml
  • Egg – 1 pc.
  • Vanilla – 1 stick
  • Sugar – 25 g
  • For the dough:
  • Wheat flour – 175 g
  • Egg yolk – 1 pc.
  • Butter – 75g
  • Small sugar – 75 g
  • Salt – a pinch
  • Water – 1.5 teaspoon.
Prune and Brandy Pie

Prune and Brandy Pie Instructions

  1. Pour the pitted prunes over the brandy. Leave on for several hours or overnight.
  2. Mix flour with chopped butter. Beat the egg yolk with sugar and water. Knead the dough. Add more water if necessary.
  3. Wrap the dough in foil and refrigerate for 40 minutes.
  4. For the filling, take heavy cream and vanilla. Boil. Then remove from heat and leave to infuse. Stir in low-fat cream, sugar and egg. Beat.
  5. Sprinkle flour on the table surface and roll out the dough. Put in the form and send to the refrigerator for half an hour. Preheat the oven to 180 ° C, bake the base cake (10 minutes).
  6. Put the prunes on the crust, pour in the cream, bake for 30 minutes (until golden brown).
  7. The recipe relies on jam, but there was no jam. Maybe that’s why my fry filling is more omelette than I wanted (perhaps jam distracts from this).
  8. But it still turned out delicious! My husband especially liked the smell))
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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