Pecan and Date Pie Recommended by Carrie Wiatt 1 cup all-purpose flour, divided 3 Tbsp. ice water 1 tsp. fresh lemon juice 2 tsp. powdered sugar 1/4 tsp. salt 1/4 cup margarine 1 dash cooking spray oil; more if needed 3/4 cup pitted and chopped dates 1/2 cup cup chopped pecans 1/2 cup dark corn syrup 3/4 cup packed brown sugar 3 Tbsp. all-purpose flour 8 large egg whites 1/2 cup maple syrup Preheat oven to 325 degrees. 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 two 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 two 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. 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 until a knife inserted 1 inch from the edge comes out clean. Cool on a wire rack. Makes 10 servings. Preparation Time: 30-40 minutes Cooking Time: 30 minutes Nutritional Information: (per serving) Calories: 332 Protein: 5 g Fiber: 2 g Carbs: 62 g Fat Total: 8 g Saturated Fat: 1 g
Posted on: Fri, 13 Sep 2013 17:00:01 +0000
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