Pecan-Date Pie
Serves 12
Ingredients
CRUST
5 ounces oat flour (about 1 1/4 cups), divided
1 tablespoon sugar
1 tablespoon nonfat dry milk powder
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
1/4 cup vegetable shortening (such as Spectrum), chilled
2 tablespoons cold unsalted butter, cut into small pieces
3 to 4 Tbsp. ice-cold water
FILLING
1 cup pecan halves
1 cup whole pitted Medjool dates
2 tablespoons unsalted butter
3/4 cup dark-colored corn syrup
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
3 large eggs
Preparation
1. Prepare the crust: Combine two-thirds of the flour with the sugar, milk powder, salt, and baking powder in a food processor. Pulse twice to mix. Add shortening and cold butter; pulse until dough begins to clump, about 20 pulses. Add remaining flour; pulse 5 times. Place in a bowl. Add up to 4 tablespoons ice-cold water, 1 tablespoon at a time, mixing with a rubber spatula until combined. Turn out on a floured surface; shape into a flattened disk; wrap in plastic wrap. Chill 2 hours.
2. Unwrap dough; transfer to a floured surface. Let stand 10 minutes. Roll to a 10- to 11-inch circle; fit into a 9-inch glass or ceramic pie plate. Fold edges under, and crimp. Chill until ready to fill.
3. Preheat oven to 350°F.
4. Prepare the filling: Spread pecans on a baking sheet; toast at 350°F until fragrant, 8 to 10 minutes. Pulse dates in a food processor until finely chopped. Set aside.
5. Melt butter in a small skillet over medium; cook 90 seconds or until browned and fragrant, swirling pan frequently.
6. Combine corn syrup, vanilla, and salt in a bowl. Whisk in eggs, and gradually whisk in browned butter until smooth.
7. Spread dates in crust; sprinkle pecans evenly over top. Pour in egg mixture. Bake at 350°F for 40 minutes or until filling is set around the edges. Loosely cover with foil; bake 10 minutes. Cool 30 minutes.
Nutritional Information
Calories 298
Fat 17 g
Satfat 5 g
Unsatfat 10 g
Protein 5 g
Carbohydrate 35 g
Fiber 3 g
Sodium 207 mg
Calcium 4 % DV
Potassium 4 % DV
Sugars 25 g
Added sugars 16 g
Cooking Light
November 2017
