DATE PIE
Make and share this date pie recipe from Food.com.
Provided by chia2160
Categories Pie
Time 45m
Yield 1 pie
Number Of Ingredients 7
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.
DATE CREAM PIE
Steps:
- Gather the ingredients.
- Cut the dates into quarters.
- Transfer the cut-up dates to a medium saucepan. Cover the dates with water and place the pan over medium heat.
- Bring to a boil, reduce the heat to low, and cover the pan. Simmer until the dates are very tender.
- In a bowl, combine the milk, sugar, salt, and flour; add to date mixture and then add beaten egg.
- Cook the mixture until thickened, stirring constantly. Remove from the heat and set on a rack to cool completely.
- Pour the cooled filling into the baked pastry shell . When the filling is firm, cover with the whipped cream.
- Gather the ingredients.
- In a mixing bowl with an electric mixer, beat the whipping cream until soft.
- Beat in the sifted confectioners' sugar and vanilla extract and continue beating until stiff.
- Spread over the cooled pie filling.
- Serve and enjoy.
Nutrition Facts : Calories 541 kcal, Carbohydrate 82 g, Cholesterol 59 mg, Fiber 6 g, Protein 7 g, SaturatedFat 11 g, Sodium 244 mg, Sugar 54 g, Fat 23 g, ServingSize 1 pie (8 servings), UnsaturatedFat 0 g
DATE-AND-APPLE PIE
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.
DATE BARS
Dessert ready in about an hour! Enjoy classic date filled bars in a new way - a wonderful treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 36
Number Of Ingredients 9
Steps:
- In 2-quart saucepan, cook filling ingredients over low heat about 10 minutes, stirring constantly, until thickened. Cool 5 minutes.
- Heat oven to 400°F. Grease bottom and sides of 13x9-inch pan with shortening.
- In large bowl, stir brown sugar and butter until well mixed. Stir in flour, oats, baking soda and salt until crumbly. Press half of the crumb mixture evenly in bottom of pan. Spread with filling. Top with remaining crumb mixture; press lightly.
- Bake 25 to 30 minutes or until light brown. Cool 5 minutes in pan on cooling rack. Cut into 6 rows by 6 rows while warm.
Nutrition Facts : Calories 160, Carbohydrate 25 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 85 mg, Sugar 17 g, TransFat 0 g
DATE PECAN PIE
At our house, we call this "oh-so-good pie." It's rather like a traditional Southern pecan pie without being overly sweet.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small saucepan, melt butter. Remove from the heat; whisk in the sugar, vinegar, cinnamon and nutmeg. Stir in the eggs, dates and pecans. Pour into crust. , Bake at 375° for 35-40 minutes or until set. Cool on a wire rack. Serve with whipped cream. Refrigerate leftovers.
Nutrition Facts :
GOOSEBERRY DATE PIE
An alternative method for this pie would be to use Recipe #106232 instead of whipped cream. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.
Provided by Molly53
Categories Dessert
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Wash and pick over goosberries; add 1 3/4 cups sugar and water.
- Cover and simmer until tender.
- Drain, reserving juice.
- Measure 2 cups of berries and add to dates.
- Mix together remaining sugar, cinnamon, calt and cornstarch.
- Add 1 cup of gooseberry juice and cook until thick and clear.
- Add gooseberries and dates; gently stir and cool.
- When cool, pour int baked pastry shell and garnish with sweetened whipped cream.
Nutrition Facts : Calories 587.1, Fat 11.1, SaturatedFat 2.6, Sodium 262.6, Carbohydrate 124.4, Fiber 7.4, Sugar 93.8, Protein 3.5
DATE NUT COOKIE PIES
Don't let the humble name fool you. These little cookies are bursting with flavor. They're reminiscent of those fig cookies you had as a kid-raised to the third power. The cream pastry is tender and flaky, and the honey-kissed filling, just sweet enough, is deepened by plump Medjool dates. They're also bite-size and adorable.
Provided by Samantha Seneviratne
Categories Date Pecan Walnut Pie Kid-Friendly Dessert Small Plates
Number Of Ingredients 18
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.
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PECAN AND DATE PIE RECIPE | MYRECIPES
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5/5 (5)Calories 321 per servingServings 10
- 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.
- 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.
- 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.
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