Instructions: Combine prunes, sugar, cornstarch, cinnamon, allspice and salt; place in pastry-lined 9 inch pie plate. Dot with butter.

Roll remaining pastry into 11 inch circle; cut into 3/4 inch strips. Weave a lattice top over pie with pastry strips. Seal and flute edges.

Bake 45 to 50 minutes; if necessary cover edges with foil during last 15 to 20 minutes to prevent over-browning. Serve warm with ice cream.

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