fall and winter holidays! A very versatile pie that will please everyone.
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:
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.
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.