Prune Pies

Yes, I am aware this sounds weird but it is a family treat that I usually only get when I visit family on the San Juan Pueblo in New Mexico. Sometimes we are lucky and they are brought back when my Mom or Aunt go. They are so yummy! This is the first time I made them myself and I have to say, not only were they delicious but way more simple then I imagined. Andy is excited I felt this way. I think he is expecting them a bit more often then every few years. I think what made them easier was the fact I used my Cuisinart to make the dough, then again to smash the filling (I was so lazy I didn't even wash it between making the dough and filling). I also have to say making the shapes was fun, but not necessary. I really don't think unless it is a special occasion that I will do that again but I have a thing for cookie cutters and love to use my collection when ever possible. Not a bad rainy day activity...

Filling:
2 cups dried prunes, cooked and drained (I used pitted prunes not dried just the ones you buy at that store, like raisins)
(place prunes in pot, just cover with water and let simmer until prunes are soft , about 10 minutes)
1 cup sugar
1 teaspoon cinnamon
-mash cooked prunes and add sugar and cinnamon , set aside

Pastry:
3 cups all purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup lard or vegetable shortening (I use shortening)
2/3 cups cold water

-Combine flour, sugar baking powder and salt in a large shallow bowl.
-Cut in lard or shortening with pastry blender or fork until mixture is crumbly
-Add cold water a few table spoons at a time, scattering evenly over the surface of mixture and tossing briskly with a fork just until mixture holds together, forming a soft dough.
-Divide dough in half (handle gently)
-Roll out half on a lightly floured board into a rectangle about 15 inches long and 10 inches wide and 3/8 inch thick – slightly thicker than you would a pie crust. Keep the margins as even and the corners as “square” as possible. Trim away ragged edges so that you have as perfect a rectangle as possible. Using a ruler to guide and a sharp knife dipped in flour, halve the pastry rectangle the short way so that you have two pastry rectangles measuring about 7 1/2 in by 10 in.
-Ease one of the pastry rectangles onto an ungreased cookie sheet.
-Spread with a 1/4 inch thick layer of filling, spreading well to the edges.
-Ease the second pastry rectangle on top of the filling
-Press the top crust gently into the filling
-With a sharp knife square up uneven edges and pinch / crimp the outside edges together like you would the outer edge of a pie crust to seal the filling in.
-Roll the remaining pastry the same way and fill and crimp.
-Brush the top crust with a little milk and sprinkle lightly with sugar
-Bake pies in a hot (425 degree) oven about 20 minutes or until lightly browned and pastry feels firm to the touch. Cut into 12 rectangles .