Put the flour, eggs and milk together
and stir well. Pour half of the batter in a greased heated frying pan,
put the apple parts, the sugar and cinnamon on top and pour the other
half of the batter on the apples. Fry 15 minutes on low heat. Turn the
cake on a plate, put it back in the frying pan and fry 10 minutes more.
Dust with icing sugar.
Soak the prunes a few hours in hot tea
and drain them. Mix with the apples and the walnuts. Mix the flour
with the butter, the sugar and the egg and knead well. Add some water if needed.
Allow the dough to rest half an hour in the fridge. Put one third apart,
roll the rest out and line a greased pie mold with it. Stuff it with
the prune mixture. Roll out the remaining dough and cut this in strips,
cover the top of the pie. Bake the pie half an hour at 190 degrees
Celsius. Switch off the heat and
leave the pie in the oven for one hour.
See also a recipe for plum
pie from Dutch Limburg,
plum pie from Luxemburg and another plum