Pecan and Date Pie

[Guest guest]

 

Crust: (or save time and use a prepared crust)

1 cup all-purpose flour, divided

3 tbsps. ice water

1 tbsp. fresh lemon juice

2 tbsps. powdered sugar

1/4 tsp. 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 tbsps. all-purpose flour

1 tsp. vanilla extract

1/4 tsp. salt

4 large eggs

 

Preheat oven to 325 degrees. 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 ( 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 bottom and up sides of pan.

Fold edges under; flute.

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.

Yields 10 servings.

 

 

 

 

 

[Guest guest]

Pecans AND dates? I think I will have to make this. Pecan pie is my favorite

pie of all time. Guess it's my Southern upbringing