Date Pie Recipes

Steps:

• preheat oven to 350 grease and flour a 9" pie dish with the butter and 1 tsp flour combine sugar, 3 tbsp flour and baking powder in a small dish, set aside put dates and remaining flour in a small bowl, stirring to coat.
• add walnuts, set aside in a medium bowl add eggs and beat well stir in date mixture, stir in flour/sugar mixture until well combined pour into prepared pie dish and bake 30-35 minutes until a toothpick inserted in center comes out clean serve warm or at room temperature.

Steps:

• On a lightly floured piece of parchment, roll out dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Using kitchen shears, trim to a 1-inch overhang; fold under. Crimp edges or decorate as desired. Lightly prick bottom of dough with a fork. Refrigerate 30 minutes.
• Preheat oven to 375 degrees with a rack in lower third. Line dough with parchment; fill with dried beans or rice. Bake until edges begin to turn golden, 20 to 25 minutes. Remove beans or rice and parchment; bake until bottom and sides are golden brown, about 20 minutes more. Transfer to a wire rack; let cool completely. (Crust can be made up to a day in advance and covered tightly in foil.)
• Reduce oven temperature to 350 degrees. Spread pecans on a rimmed baking sheet and toast until golden and fragrant, 10 to 12 minutes. Let cool completely. Reserve 1 cup for topping; coarsely chop remaining 1 1/2 cups.
• In a small saucepan, bring dates, 1/2 cup water, and vanilla to a simmer over medium-high heat. Reduce heat to low; cook until almost all of liquid is absorbed, 7 to 9 minutes. Transfer dates and remaining liquid to a food processor; puree until smooth.
• In a large bowl, whisk together eggs, 3/4 cup date puree (reserve remainder for another use), corn syrup, brown sugar, butter, and salt until smooth; stir in chopped pecans. Pour filling into crust; arrange reserved whole pecans over top. Place a foil-lined baking sheet below rack, then place pie dish directly on rack; bake until filling wobbles slightly in center when gently shaken, 50 minutes to 1 hour. (If crust is getting too dark, cover with a foil ring.) Transfer to wire rack; let cool completely, at least 4 hours. Serve room temperature.

Steps:

• Crust Preparation: Preheat oven to 350 degrees F
• Process graham crackers in food processor until fine crumbs. Put in bowl and mix in chopped pecans, butter and salt. Pat into 9-inch pie pan. Pre-bake crust on bottom third rack of oven for 12 minutes
• Date layer preparation: Coarsely chop dates, then saute dates in butter for several minutes until caramelized; sprinkle with salt. In food processor, pulse pineapple and 2 tablespoons heavy cream
• Add dates and process again until chunky.
• Cream Layer preparation: Mix sour cream, sugar and vanilla until well incorporated.
• Assembly: Spread Date mixture evenly over pre-baked crust. Spread cream layer evenly over date mixture. Bake in middle of oven for 25 minutes at 350 degrees F until filling jiggles only slightly in the middle. Cool immediately in refrigerator or on dry ice at least 40 minutes until filling has cooled down and set.
• Whipped Cream preparation: Whip cream, vanilla and sugar until semi-firm peaks form.
• Topping/Garnish preparation: Spread a 1/4-inch layer of whipped cream over top of pie. Slice dates and roll in sugar. Garnish pie with sliced dates, chopped roasted pecans, and pipe remaining whipped cream decoratively.

Steps:

• Preheat the oven to 350 degrees. Roll the dough out to a disk 11 inches in diameter and ease it into a 9-inch pie pan. Trim the edges.
• Sprinkle the sugar, cinnamon and 2 tablespoons of water over the dates and apples, and mix well. Transfer to the pie pan. Top with 1 cup of the crumb recipe. Bake until the filling bubbles, about 60 minutes.

Steps:

• 1. Cream butter and sugar. Add well beaten egg yolks. Add dates, vanilla and lemon juice. Fold in the stiffly beaten egg whites. Add nuts. Pour into unbaked pie shell. Bake approx 40 min at 350* Serve with whipped cream or cool whip. Enjoy

Steps:

• Cook dates with milk 20 minutes in double boiler; Strain, rub through sieve, and add eggs, salt and a few gratings of nutmeg.
• Line plate with Plain Pastry and build up a fluted rim; Pour filling into crust.
• Bake 10 minutes in hot oven (450F), then reduce heat to moderate (350F), and bake until firm when tested with silver knife.

Steps:

• To prepare the pastry, combine the flour, confectioners' sugar, and salt in the bowl of a food processor fitted with the metal blade. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolks and 3 tablespoons of the cream and pulse just until the dough starts to come together. Add more cream if necessary but stop before the dough is too wet. Tip half of the dough out onto a piece of plastic wrap and form it into a disk. Repeat with the remaining dough. Chill the disks for at least 2 hours.
• To prepare the filling, bring the dates and the water to a simmer over medium heat in a small saucepan. Cook until the dates are very soft, about 5 minutes. Transfer the dates and the water to the bowl of a food processor fitted with the metal blade and add the pecans, walnuts, honey, orange zest, cardamom, cloves, and salt and pulse until you have a chunky paste. Let cool completely.
• Line two baking sheets with parchment paper.
• Working with one disk at a time, roll the dough out to a thickness of 1/8 inch on a very lightly floured surface. (Less flour means a more tender cookie.) Using a 2-inch cookie cutter, cut out circles of dough and set them about 1 inch apart on the prepared baking sheets. Repeat with the remaining disk. You can reroll the dough once if you like.
• Scoop about a rounded 1/2 teaspoon of filling onto half of the dough circles. Brush the edges of the filling-topped circles with a bit of cream and top with another dough circle, gently pressing the edges to seal. Once you've sandwiched all of the cookies, use a fork to crimp all of the edges.
• Chill the cookies until firm, about 30 minutes. Preheat the oven to 350°F.
• Brush the top of each cookie with cream and sprinkle with a bit of sanding sugar. Bake until the cookies are golden and crisp, 25 to 30 minutes, rotating the sheets halfway through. Let the cookies cool completely on a rack.
• Store the cookies in an airtight container at room temperature for up to 5 days.

Steps:

• Heat oven to 400 degrees.
• In a small bowl combine raisins,dates,brandy and water.
• Microwave on high for 1 minute to soften the raisins.
• In a large bowl, whisk together sour cream,sugar, eggs,vanilla extract,salt, nutmeg and cornstarch.
• Add the raisin date mixture and stir to combine.
• Pour into the graham cracker piecrust.
• Bake in your oven at 400 degrees for 10 minutes.
• Reduce oven temperature to 350 degrees and bake for another 30 minutes or until center is set.
• Remove pie to wire rack if you have one.
• Let cool.
• Serve warm.