Pecan and Date Pie

[Guest guest]

This is one elegant pie. I will make it for

Christmas. I hate mincedmeat pies so this will be a

great substitute.

Julie

 

Pecan and Date Pie

 

Crust:

1 cup all-purpose flour, divided

3 tablespoons ice water

1 teaspoon fresh lemon juice

2 tablespoons powdered sugar

1/4 teaspoon salt

1/4 cup vegetable shortening

cooking spray

 

Filling:

1/2 cup whole pitted dates, chopped

1/3 cup chopped pecans

1 cup dark corn syrup

1/2 cup packed brown sugar

3 tablespoons all-purpose flour

1 teaspoon vanilla extract

1/4 teaspoon salt

4 large eggs

 

Preheat oven to 325 degrees.

CRUST: To prepare crust, lightly spoon 1 cup flour

into a dry measuring cup; level with a knife. Combine

1/4 cup flour, water, and juice, stirring with a whisk

until well blended to form a slurry.

Combine 3/4 cup flour, powdered sugar, and 1/4

teaspoon salt; cut in shortening with a pastry blender

or 2 knives until mixture resembles coarse meal. Add

slurry; toss with a fork until mixture is moist.

Gently press mixture into a 4-inch circle on 2 sheets

of heavy-duty plastic wrap that overlap; cover with

two additional sheets of overlapping plastic wrap.

Roll dough, still covered, into a 12-inch circle;

freeze 10 minutes

Remove top 2 sheets of plastic wrap; let dough stand 1

minute or until pliable. Fit dough, plastic-wrap side

up, into a 9-inch pie plate coated with cooking spray.

Remove remaining plastic wrap. Press dough into bottom

and up sides of pan. Fold edges under; flute.

FILLING: To prepare filling, sprinkle dates and pecans

evenly over bottom of crust. Combine corn syrup and

remaining ingredients in a large bowl; beat with a

mixer at medium speed until well blended. Pour mixture

into prepared crust. Bake at 325 degrees for 55

minutes or until a knife inserted 1 inch from the edge

comes out clean. Cool on a wire rack. Yields10 servings.

 

 

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