Peachy Prune Pie

Lovely color combination.

1 cup granulated sugar
3 tbsp. all purpose flour
1/2 cup reserved syrup from peaches
1/4 cup lemon juice, fresh or bottled
1 large egg, beaten
1 cup pitted quartered prunes
2 x 14 oz. canned peach slices, drained, syrup reserved
1 pastry for a 2 crust pie, your own or a mix
1/4 tsp. granulated sugar
Makes 1 pie
Stir first amount of sugar and flour together well in saucepan.
Mix in syrup, lemon juice, beaten egg and prunes.
Heat and stir until mixture boils and thickens.
Cool.
Set saucepan in cold water, stirring frequently to hasten cooling.
Add peaches.
Stir.
Roll out pastry and line 9" pie plate.
Pour filling into pie shell.
Roll out second layer.
Dampen edge of bottom crust.
Top with second crust.
Trim.
Crimp to seal.
Cut slits in top or make decorative cutouts.
Sprinkle with sugar.
Bake in 400F oven for about 35 minutes until browned.