Apple Date and Pecan Pie
Indulge in the irresistible fusion of flavors with this Apple Date and Pecan Pie—a modern twist on the classic apple pie. Tender, juicy apples are perfectly complemented by the natural sweetness of chopped dates and the nutty crunch of pecans, creating a filling that's warmly spiced with cinnamon and nutmeg. Encased in a buttery, golden, homemade double crust, this pie is as visually stunning as it is delicious. Each bite is a harmonious balance of sweet, spiced, and nutty notes, making it the ideal dessert for holiday gatherings or cozy nights in. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate indulgence. This recipe is a must-try for those craving a dessert that's as comforting as it is unique.
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 250 grams All-purpose flour
- 50 grams Granulated sugar
- 0.5 teaspoons Salt
- 60 milliliters Cold water
- 4 medium Apples (peeled, cored, and thinly sliced)
- 120 grams Chopped dates
- 100 grams Pecans (roughly chopped)
- 100 grams Brown sugar
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 2 tablespoons Cornstarch
- 1 large Egg (beaten, for egg wash)
- 1 tablespoons Milk (for egg wash)
Instructions
In a bowl, combine the flour, sugar, and salt. Add the cold, diced butter and work it into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
Gradually add cold water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Form the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 190°C (375°F).
In a large mixing bowl, toss together the sliced apples, chopped dates, pecans, brown sugar, cinnamon, nutmeg, and cornstarch until well combined.
On a floured surface, roll out one disc of dough into a circle large enough to cover the bottom of a 9-inch pie dish. Gently transfer the dough to the pie dish, allowing it to drape over the edges. Trim any excess dough.
Fill the pie crust with the apple, date, and pecan mixture, pressing it down gently to even it out.
Roll out the second disc of dough into a circle for the pie’s top crust. Place it over the filling. Trim any excess dough, and pinch the edges of the top and bottom crusts together to seal. Crimp the edges decoratively, if desired.
Cut a few small slits in the top crust to allow steam to escape during baking.
In a small bowl, whisk together the beaten egg and milk to make the egg wash. Brush the top crust with the egg wash for a golden finish.
Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for at least 2 hours before slicing to ensure the filling sets properly.
Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 137 mg | 6% | |
| Total Carbohydrate | 69.4 g | 25% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 36.9 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 316 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
