This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Sour Cream Prune Pie

10-11 prunes, pitted and chopped
1 cup boiling water
2 tablespoons vinegar
3/4 cup sugar
2 tablespoons cornstarch
2 eggs, well beaten
1 cup sour cream
1 tablespoon lemon juice
1 9 inch baked pie shell

Place chopped prunes in boiling water and vinegar in top of enamel double boiler. Cook over simmering water 10 minutes. Mix sugar and cornstarch. Stir into prunes and cook 15 minutes, stirring frequently. Remove from heat. Mix eggs with sour cream and add to prunes. Return to double boiler and simmer 5 minutes. Pour into pie shell. Cool thoroughly and serve.

For variation substitute 3/4 cup raisins for prunes, and add 1/4 cup nuts after removing from heat.