Closed Prune Tyrol Pie

The story goes that the Austro-Hungarian Emperor France-Josef got lost during a hunt in the Tyrol Mountains, and found small country house where the housewife fed him with her traditional family-recipe pie.

It was so delicious that the Emperor ordered this kind of pie be named as “Tyrol”, and ordered his chefs to cook it on occasion. One of these chefs was the former housewife from the Tyrol Mountains.
Since that time, these recipes become wide-spread and well-known.


¼ lb mild butter
2 eggs
¼ lb sugar
½ lb flour
Pinch of salt
1 tsp baking powder

For filling:

2 lb prunes
2 tbsp sugar
2 tsp vanilla sugar
2 tbsp sugar powder
Spices: gloves and cardamom on your taste


Stir the butter, eggs, and sugar until they reach an even consistency.
Stir the salt, baking mix, and flour, and add the butter mix to this
Knead the dough.

De-seed the prunes, cut them into quarters, and mix with sugar and 1 tsp vanilla sugar.

Pre-heat an oven to 190 C (380 F).

Cover the baking shape with baking paper, and pour half of the dough in it.

Bake for about 10 minutes.

Put the prunes on the baked layer, tight enough as to almost make a new baking shape out of them, and pour the second half of the dough over them evenly.

Bake for about 40 minutes or more.

Let sit in the baking shape for 5-10 minutes, then place the pie on a serving dish, and cut into portions.

Sprinkle with a mix of sugar powder and vanilla sugar, and serve hot or warm.

You can serve this pie with a whipped cream.

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