Pecan and Date Pie
 
  crust
1 cup  all-purpose flour, divided
3 Tbsp  ice water
1 Tbsp  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
 
preheat oven to 325 degrees f. 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 < 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 bottom and up sides of pan. 
fold edges under; flute. 
 
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 a wire rack. 
yield: 10 servings (service size: 1 wedge). 
 
 
niki 
 
 
-- 
(ID: 13727) Mirror: rec.food.recipes: Thu, Mar 27, 2003


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