1 Pastry for a double-crust 9-inch (23 cm) pie (not included in original)
Instructions
1. Wash the prunes thoroughly under cold running water, then place them in a small saucepan and add just enough cold water to cover. Soak for 30 minutes.
2. Cook the prunes in their soaking water over medium heat for 20-30 minutes, until the prunes are completely soft and yielding when pierced with a fork.
3. Remove the prunes from the cooking liquid and set the liquid aside. Remove the stones from each prune, then cut the prunes into quarters.
4. In a bowl, combine the quartered prunes with the scant 1/4 cup (45 g) sugar and 1 tablespoon (15 ml) lemon juice. Stir to coat.
5. Return the reserved cooking liquid to the saucepan and simmer over medium heat until reduced to 1 1/2 tablespoons (22 ml). This is a reduction technique: boiling away excess liquid to concentrate flavor. Watch closely; at this small volume it can scorch quickly, 5-10 minutes.
6. Heat the oven to 425°F (220°C).
7. Roll out half the pastry dough and line a 9-inch (23 cm) pie plate, allowing a slight overhang.
8. Spread the prune mixture evenly over the pastry. Pour the reduced cooking liquid over the prunes. Dot the surface with the 1 1/2 teaspoons (7 g) butter in small pieces, then dust (dredge) evenly with the 1 tablespoon (8 g) flour.
9. Roll out the remaining pastry, lay it over the filling, and crimp the edges to seal. Cut several steam vents in the top crust.
10. Bake at 425°F (220°C) for 30-35 minutes, until the crust is deep golden brown and the filling is visibly bubbling through the steam vents. If the crust edges begin to brown too quickly, shield them with strips of foil after the first 15 minutes.
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