Pioneer Apricot Prune Pie

As I may have mentioned elsewhere, fiber is a big deal in this house and getting enough into my mother is tricky. She eschews whole grain bread, most fiber filled veggies except in tiny portions. But she does like prunes–now called Dried Plums these days.

This recipe packs in the prunes and apricots both full of fiber. It is also lacking in much added sugar so it doesn’t send her blood sugar sky high as long as I don’t give her a big slice. I don’t sprinkle with powdered sugar as the author suggests pioneer women did OR use the 1 qt of vanilla ice cream as topping. It is lovely and rustic on its own. Easy-peasy fiber and Mama thinks it a treat.

I find you need to use less water with today’s moister dried prunes and apricots for the boil and simmer part.

Pioneer Apricot Prune Pie

1 12 oz pkg pitted prunes
1 cup dried apricots
1 tablespoon grated lemon peel
3 cups water
3 tablespoons cornstarch
1/2 cup water
1/4 cup sugar
1 teaspoon ground cinnamon
1 baked pie shell

In saucepan combine prunes, apricots, lemon peel and 3 cups water. Bring to a boil. Reduce heat and simmer, covered, 15 minutes.

Blend together cornstarch and 1/2 cup water. Add to fruit mixture. Cook, stirring constantly, until mixture thickens and bubbles. Stir in sugar, cinnamon and salt.

Cool. Spread into pastry shell and chill. Makes 8 servings.

(Recipe originally from Homemade Snacks–How to eat better when you eat on the run, Nell B. Nichols, 1976)
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