Marmalade Plum Pie
|Italian prunes||2 Pound, quartered and pitted (3 cups, fresh)|
|Water||1⁄3 Cup (5.33 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Chopped california walnuts||1⁄3 Cup (5.33 tbs)|
|9 inch double crust pie pastry||1|
|Orange marmalade||1⁄3 Cup (5.33 tbs)|
Combine prunes and water; bring to boiling and cook 3 to 4 minutes.
Combine sugar, cornstarch, and salt; stir into prune mixture.
Cook slowly till thick and clear, stirring constantly.
Remove from heat.
Stir in nuts and butter; cool.
Line 9 inch pie plate with pastry; spread bottom with orange marmalade.
Fill with prune mixture.
Adjust top crust; flute edge.
Bake in hot oven (425Â°) 30 to 35 minutes