Here's a reworking of yet another classic pie - pecan, this time! This is a wonderfully sweet and gooey pie, made with dates. This recipe sounds absolutely scrumptious - read on for Rachel's recipe and her story of why this pie is the best.
6 tablespoons unsalted butter, cold
2/3 cup (dip and sweep method) bleached all-purpose flour
1/3 cup (dip and sweep method) whole wheat flour
1/8 teaspoon salt
1/8 teaspoon baking powder
1/4 cup cream cheese, cold
1 tablespoon ice water
1 1/2 teaspoons cider vinegar
1/2 cup whole pitted dates, chopped
1 cup pecan halves
3/4 cup dark corn syrup (or Lyle’s Golden Syrup)
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
4 large eggs
To prepare crust, cut the butter into small (about 3/4-inch) cubes. Wrap it in plastic wrap and freeze it until frozen solid, at least 30 minutes. Place the flour, salt, and baking powder in a reclosable gallon-size freezer bag and freeze for at least 30 minutes.
Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine. Set the bag aside.
Cut the cream cheese into 3 or 4 pieces and add it to the flour. Process for about 20 seconds or until the mixture resembles coarse meal. Add the frozen butter cubes and pulse until none of the butter is larger than the size of a pea. (Toss with a fork to see it better.) Remove the cover and add the water and vinegar. Pulse until most of the butter is reduced to the size of small peas. The mixture will be in particles and will not hold together. Spoon it into the plastic bag.
Wrap the dough with the plastic wrap, flatten it into a disc and refrigerate for at least 45 minutes, preferably overnight.
When ready to make a pie, remove 1 disk of dough from the refrigerator. Allow it to sit for up to 10 minutes, if necessary, to become pliable enough to roll.
Preheat oven to 325°.
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° for 55 minutes or until a knife inserted 1 inch from the edge comes out clean. Cool on a wire rack.