#date pie

Superb Pies and Pastries 

Printed 1950

New England Date Pie

1 paste pie shell 3/4 cup sugar 1 cup sour cream 1 cup chopped dates 1/2 cup shredded coconut 1 tablespoon bread crumbs 1/2 teaspoon salt 1/4 teaspoon nutmeg 1 teaspoon cinnamon 1/2 teaspoon mixed spices 2 eggs

But they were not there, though there were pumpkin and caramel apple "pocket" or single-serve pies for sale (10 for $10). And, as is normal for me, I looked at the ingredients. They did have pumpkin and apple, respectively, but not much. The filling had less than 2% pumpkin or apple, and both were dehydrated and powdered fruit. I checked some of the company's other "fruit" pies, and they had more than 2% (though how much, I don't know) of blueberry, raspberry, and yes, "regular" apple.

So, no I didn't get those, if I'm buying a fruit pie or making one (which I do) I want more than 1/50th of the pie to be the actual fruit.

P.S. I'm planning on making date pies this winter. Which'll mean looking at several recipes and making a decision or two on which one(s) to make. Fortunately, there're several holidays to justify such largess, and I can even share the pie...

maybe.

Date Custard Pie || Le Gourmet TV Recipes

Hands down, this is our family favourite pie!

Ingredients: For the Crust: 2½ cups (675 mL) all-purpose flour 1 tbsp (15 mL) granulated sugar 1 tsp (5 g) salt 1 cup (250 mL) unsalted butter, Cubed & Frozen ½ -- ¾ cup (125 -- 175 mL) ice water For the filling: 4 eggs ½ cup (125 mL) granulated sugar ½ tsp (2 mL) course salt 3 cups (750 mL) milk 1 tsp (5 mL) pure vanilla extract Gratings of nutmeg ¾ cup chopped dates.

Method: Place the flour, sugar, salt, and frozen cubed butter in a food processor. Pulse the mixture just until the butter & flour look like fine bread crumbs. Turn the processor to on, and slowly drizzle in the ice water until a ball of dough starts to appear in the mixer bowl. Stop the processor - you don't want to overwork the dough. Turn the mix out onto the countertop and form into a ball. Divide the dough in half, and wrap each with plastic wrap. Refrigerate at least one hour before rolling out. Pre-heat oven to 450ºF (230ºC) Heat milk to just barely a boil. Beat eggs slightly, add sugar and salt. Slowly add hot milk to temper eggs, then add vanilla and nutmeg. Spread dates over unbaked pie shell, and pour custard mixture over dates.

Place pie in an oven pre-heated to 450ºF (230ºC), immediately turn down to 325ºF (160ºC). Cook until custard has set, about 60 minutes for 9 1/2" deep dish pie.