Prune Pie (Katrinplommonpaj) - cooking recipe

Ingredients

Dough
1 1/2 cups all-purpose white flour
4 1/2 ounces butter (margarine OK too)
2 tablespoons water
Filling
9 ounces prunes (with pits)
5 ounces almond paste
1 cup creme fraiche (sour cream works too)
lemon zest (3/4 of a lemon)
1/4 cup sliced almonds
1 1/2 cups whipping cream
2 tablespoons brandy (optional)

Preparation

Put prunes in water for 12 hours. When they're soft, you cut them in half and remove the stones. Use shortened soak for pitted prunes (more ubiquitous here in US).
Coarsely grate the almond paste and mix with creme fraiche or sour cream and grated lemon peel.
Chop together flour, fat, and water with a knife or in a food processor to a smooth dough. Roll it out on a floured pastry board and put in a pie dish with a diameter of about 9\".
Fill the pie crust with the almond mixture and press on the prunes. Sprinkle with flaked almonds and bake at 225C/425F in the middle of the oven for about 20 minutes.