2 cups cooked, pitted prunes
¼ cup prune juice
¾ cup GRANDMA’S MOLASSES
3 egg yolks, beaten
1 tablespoon lemon juice
1 teaspoon grated lemon rind
¼ cup butter _or_ margarine, melted
¹/₁₆ teaspoon cloves
Pastry for 2-crust, 9-inch pie
Heat oven to 450° F. (hot). Chop prunes. Add prune juice, molasses, egg
yolks, lemon juice and rind, butter or margarine, and cloves. Pour into
a 9-inch pie pan lined with unbaked pastry. Roll remaining pastry ⅛-inch
thick. Cut into strips, ½ inch wide; twist, and place over filling in
criss-cross pattern. Seal ends to bottom crust; trim and flute edge.
Bake 10 minutes in hot oven (450° F.); reduce heat to moderate (350° F.)
and bake 30 minutes or until pastry has browned.
YIELD: 6 servings.