2 lbs. (3 c.) fresh Italian prunes, quartered & pitted
1/3 c. water
3/4 c. sugar
2 tbsp. cornstarch
1/4 tsp. salt
1/3 c. walnuts, chopped
2 tbsp. butter
Pastry for 9 inch 2 crust pie

Combine prunes and water, bring to boiling and cook 3 to 4 minutes. Combine sugar, cornstarch, and salt; stir into prune mixture. Cook slowly until thick and clear, stirring constantly. Remove from heat. Stir in nuts and butter; cool. Line 9 inch pie plate with pastry. Fill with prune mixture. Adjust top crust; flute edge. Bake in hot oven at 400 degrees for 30 to 35 minutes.