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Pecan and Date Pie




Source of Recipe


internet


List of Ingredients




Crust:
1 cup all-purpose flour, divided
3 Tbsp ice water
1 tsp. fresh lemon juice
2 Tbsp. 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 Tbsp all-purpose flour
1 tsp. vanilla extract
1/4 tsp. salt
4 large eggs


Recipe



1. Preheat oven to 325 degrees.

2. 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.

3. 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.

4. 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.

5. 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 wire rack.