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New Mexico Prune Pie Recipe

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Dried Fruit Pastelitos Recipe - NYT Cooking

This recipe came to The Times in 2011 from Natividad Manzanares of Los Ojos, N.M., who bakes them for her family’s Easter gathering. Shortening or lard makes for a supremely tender, flaky crust, but be careful not to overwork the dough.

Provided by: EasyRecipesCooking.com

Total time: 2 hours

Yield: About 20 squares


1 pound mixed dried fruit, like prunes, apples and apricots
1/2 cup orange juice
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves or grated nutmeg
2 1/2 cups flour
1 teaspoon baking powder
3/4 teaspoon salt
1 cup shortening or lard
1 tablespoon milk
1 1/2 teaspoons sugar
1/2 teaspoon cinnamon


  • To make the filling, combine the dried fruit and 1 1/2 cups water in a pot over medium-low heat and simmer until fruit is almost mushy, 20 to 30 minutes. Add a little water if needed. Drain the liquid. Working in batches if necessary, put fruit and orange juice in a blender and purée until smooth. Return to the pot, add 1/2 cup sugar, 1/2 teaspoon cinnamon and cloves or nutmeg, and simmer over medium-low heat until thick and jammy.
  • To make the crust, heat oven to 400 degrees. In a mixing bowl, combine the flour, baking powder and salt. Using your fingertips, rub in the shortening or lard. Make a well in the center and add 4 to 6 tablespoons water, a small amount at a time, and work it into a dough.
  • Divide dough in half and roll each half on a lightly floured board to fit a shallow square or rectangular baking pan, about 9 by 12 inches. Line the pan with one sheet of pastry. Spread the fruit mixture evenly over the pastry, leaving a half-inch border. Place second sheet of pastry over the fruit mixture. Cut the pastry edges to just fit inside the rim of the pan. Press the edges of pastry together to seal around the edges. Brush top with milk. Mix 1 1/2 teaspoons sugar and 1/2 teaspoon cinnamon and sprinkle over the pastry. Poke holes in pastry with a fork. Bake 30 minutes, until golden brown. Cool and cut into square.

Nutrition Facts:

@context http//schema.org, Calories 182, UnsaturatedFatContent 7 grams, CarbohydrateContent 20 grams, FatContent 11 grams, FiberContent 1 gram, ProteinContent 2 grams, SaturatedFatContent 3 grams, SodiumContent 107 milligrams, SugarContent 8 grams, TransFatContent 1 gram

Prune Pie Recipe - EasyRecipesCooking.com

This recipe is more like a giant prune turnover. This is found on many of the pueblos here in NM, and is a great dessert. The crust is more like a cross between a cookie and bread. This recipe is from a small pamphlet called "Sampling New Mexico Foods" printed in 1983, for the E. J. Martinez Elementary School.
This recipe is definitely one for those who like to experiment. Many of the ingredients are approximate, as are the prep and cooking times. It’s been years since I made this. I’ve usually seen it done such that the cinnamon is dusted over the top of the crust, instead of added to the prunes.

Total time: 50 minutes

Prep time: 30 minutes

Cook time: 20 minutes

Yield: 2 cookie sheets


8 cups flour
3 cups sugar
1/2 teaspoon salt (more if desired)
4 teaspoons baking powder
2 cups lard (shortening works, too)
3 lbs prunes, pitted


  • Heat oven to 350 degrees F.
  • Mix together flour, baking powder, salt and 1 cup of sugar.
  • Cut in the shortening until the mixture is crumbly.
  • Add enough cold water to make a soft dough.
  • Knead slightly and cut in half.
  • Roll out dough, 1/4 inch thick, and line cookie sheet with one. Save the other.
  • Cook prunes in water until soft. Drain.
  • Mash well, adding 2 cups of sugar (to taste, you may not need it all).
  • Season with cinnamon and cloves.
  • Spread filling evenly over bottom crust.
  • Cover with top crust pinch seams and cut steam vents.
  • Bake until crust is slightly brown.

Nutrition Facts:

Calories 0, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 0, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 0

Recipe for Quickie Dinner Rolls | New Mexico Magazine

Provided by: EasyRecipesCooking.com

Total time: 33 minutes

Prep time: 15 minutes

Cook time: 18 minutes

Yield: Makes approximately 2 dozen


Ingredients 1½ cups warm water 1 package yeast (2¼ teaspoons) 1 stick unsalted butter, melted* ¼ cup sugar 1 egg, beaten 4 cups all-purpose flour 1 teaspoon salt


  • Instructions In a small bowl, dissolve yeast and sugar in warm water; allow to sit for 10 minutes. In a large bowl, mix together all ingredients, adding additional flour as needed, and knead to form a smooth dough. Cover and allow to rise in a warm place for one hour or until dough has doubled in size. Punch down dough and form individual rolls that are 2 inches square and 1 inch thick. Place the rolls touching each other on a jelly roll pan and bake at 375° for 18–22 minutes or until lightly browned. If the rolls are getting too brown, tent them with foil. Separate the rolls and serve immediately or store cooled rolls in a plastic bag for up to 3 days. * Montoya says that the original recipe called for margarine, but she likes butter better.

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