Date and walnut Pie Recipe

 

Ingredients:

• For the pastry:
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup (1/2 stick) unsalted butter, cold and diced
  • 1/4 cup vegetable shortening, cold and diced
  • 2-3 tablespoons ice water
• For the filling:
  • 1 cup chopped walnuts
  • 1 cup chopped dates
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/4 cup heavy cream
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 egg, beaten, for glazing

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. To make the pastry, combine the flour and salt in a food processor. Pulse to combine. Add the butter and shortening and pulse until the mixture resembles coarse crumbs. Drizzle in the ice water, 1 tablespoon at a time, pulsing until the dough just comes together.
3. Turn the dough out onto a lightly floured surface and knead briefly until smooth. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
4. To make the filling, combine the walnuts, dates, sugar, cornstarch, cream, cinnamon, and nutmeg in a medium bowl. Stir until well combined.
5. Roll out the dough on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch pie plate. Trim the edges and crimp the edges.
6. Pour the filling into the prepared pie crust.
7. Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
8. Let cool completely before slicing and serving.

Tips:

• For a richer flavor, use brown sugar instead of white sugar.
• To toast the walnuts, spread them on a baking sheet and bake in a preheated oven at 350 degrees F (175 degrees C) for 10-15 minutes, or until golden brown.
• If you don't have a food processor, you can make the pastry by hand. Just combine the flour and salt in a bowl, then cut in the butter and shortening until the mixture resembles coarse crumbs. Drizzle in the ice water, 1 tablespoon at a time, mixing until the dough just comes together.
• To prevent the crust from shrinking, line the pie plate with parchment paper before adding the dough.
• If you want a glossy finish on the pie, brush the top with the beaten egg before baking.

Enjoy...😊