Fateerat Tamar Wa Joz (Date-Walnut Pie)

Place 1 1/4 cups plus 2 tablespoons all-purpose flour, 1 teaspoon ground mahlab if using, 1 tablespoon granulated sugar, and 1 1/2 teaspoons kosher salt in a food processor fitted with the blade attachment and pulse a few times to combine.

Finely dice 10 tablespoons cold unsalted butter. Scatter over the flour mixture and pulse just until crumbly, about 10 pulses. While pulsing, slowly drizzle in 1/4 cup cold orange blossom water and continue to pulse until the dough just begins to come together, about 20 pulses more. Scrape the dough onto a floured work surface and use your hands to bring the dough together. Flatten the dough into a 6-inch disk about 1 inch thick, and wrap in plastic wrap. Refrigerate for at least 1 hour or up to 3 days. Meanwhile, make the blossom syrup and prepare the walnuts and dates.

Place 1/2 cup granulated sugar, 1/4 cup water, and 1 teaspoon lemon juice in a small saucepan. Bring to a boil over medium-high heat, stirring until the sugar is dissolved. Reduce the heat to maintain a simmer and cook until the syrup thickens enough to coat the back of a spoon, about 7 minutes. Add 2 teaspoons orange blossom water and simmer for 3 minutes more. Remove from the heat and let cool to room temperature.

Arrange a rack in the middle of the oven and heat the oven to 300ºF. Place 2 1/4 cups walnut halves on a rimmed baking sheet and bake until fragrant and golden-brown, about 25 minutes. Set aside to cool. Meanwhile, pit and finely chop 1 cup dried Medjool dates (about 1 cup).

Coat a 9-inch pie plate with unsalted butter. Lightly flour a work surface. Place the chilled dough on the work surface and roll out, starting from the center and moving gently and evenly in each direction. Continue rotating the dough in quarter turns between rolls, sprinkling flour on top and beneath at each turn, until about 12 inches wide and 1/8-inch thick. Do not overwork the dough and keep it cold, so the fewer the touches and the faster you work, the better.

Drape the dough over the rolling pin and ease it onto the pie plate. Gently press the dough onto the surface of the plate, starting at the center and working up the sides. If the dough becomes sticky or too soft, refrigerate for 5 to 10 minutes to firm up. Using kitchen shears or a knife, trim the excess dough from the edges. Crimp the edges by using the index finger from one hand to push the edges out into the groove between the index finger and thumb of the other hand.

Refrigerate for 15 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 325ºF.

Line the crust with parchment paper and fill the crust with pie weights or dried beans. Bake until the bottom of the crust appears completely dry, 30 to 50 minutes. Remove the pie plate from the oven. Grasp the parchment and remove the parchment and pie weights from the crust. Let cool to room temperature. Meanwhile, increase the oven temperature to 350°F.

Melt 2 tablespoons unsalted butter in a medium microwave-safe bowl. (Alternatively, melt on the stovetop and pour into a medium bowl.) Add all of the blossom syrup, 3 large eggs, and 1 teaspoon vanilla extract, and whisk to combine. Add 3/4 cup lightly packed brown sugar, 1 1/4 teaspoons kosher salt, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground cardamom, and whisk to combine. Add the walnuts and dates and fold until combined. Pour into the crust.

Bake until the edges are golden brown and the filling is set, 40 to 45 minutes. Check after 30 minutes: If the crust is browning too quickly, reduce the oven temperature to 300°F or cover the edges of the crust with aluminum foil. Meanwhile, make the whipped topping.

Place 1 cup cold heavy cream, 2 tablespoons granulated sugar, 1 tablespoon orange blossom water in the bowl of a stand mixer (or large bowl if whisking by hand or with an electric hand mixer). Beat on medium speed until thick and fluffy, 2 to 2 1/2 minutes. Refrigerate until ready to serve.

Let the pie cool completely, about 4 hours. Serve topped with a dollop of the whipped cream.