Monday,27 May, 2019
Current issue | Issue 1369, (16-22 November 2017)
Monday,27 May, 2019
Issue 1369, (16-22 November 2017)

Ahram Weekly

Thanksgiving salted caramelised date pie

Thanksgiving salted  caramelised date pie
Thanksgiving salted caramelised date pie

Yields 10 servings approximately


For a 9-11” (23-28 cm) diameter crust:

2 cups All-Purpose flour 

200 gm chilled butter (cubed)

2-3 tbsp chilled water



1 kg gm pitted fresh dates (halved)

1.5 cups brown sugar

1 tsp cinnamon

1/2 tsp grated nutmeg

200 gm salted butter


Egg Wash:

1 egg yolk 

1 tsp cream

Pinch of instant coffee 



To Make Pie Crust:  Combine butter and flour into a food processor.  Pulse to mix and form a sand-like mixture.  Add water gradually; while pulsing, until ingredients start to collect.  Remove.  Bring together in between both your hands.  Pat to form a round shaped dough circle.  Put inside a nylon bag and refrigerate for at least two hours; or even better; for overnight.  Remove from fridge.  Allow to slightly loosen from coldness, then roll in between two baking sheets, forming a large circle to snugly fit and hang down from edges; by almost a length of two inches; all around your pie dish.  Cover and refrigerate back; after cutting off excess dough and forming it into a small ball and refrigerating it separately in a nylon bag.  To Make the Filling:  In a large pan; melt the butter.  Add the sugar.  Stir to dissolve, then add three quarters of the amount of dates (reserving a quarter in halves), stirring almost constantly; over low heat.  The dates will melt down and incorporate into the brown sugar and butter, then caramelise.  Towards the end of the process; you will have to be alert not to quit stirring; lest mixture should burn.  Remove away from heat when the peculiar caramelised aroma is smelt.  Remove mixture from pan into a glass or ceramic bowl.  Stir in gently the reserved quarter of date halves to mixture.  Pour date mixture over pie base and spread evenly with a spatula.  Allow to set in room temperature.  Roll remaining pie dough into a thin rectangle.  By means of a zigzag pastry wheel cutter; cut enough strips to form a lattice shape on top of filling; as illustrated.  Attach each strip to edge of pie.  Stretch and paste to the opposite edge.  Repeat process preparing with first batch of strips, the formation of a diagonal shape of lattice.  Repeat another layer on top of the first; in order to form the required diagonal lattice shape.  This is much easier to form than the intersecting pie strips.  Mix all egg wash ingredients together to integrate well.  Lightly brush top pie strips up and down.  Sprinkle a small amount of castor sugar on top (optional).  Bake in a preheated oven at 200 degrees Celsius; for approximately 50-55 minutes; or when crust is golden.  Remove from oven.  Allow to slightly cool.  Serve plain; with ice-cream or cream.  HAPPY THANKSGIVING ...!!

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