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Date Pie Recipe

Date Pie Recipe

Learn how to make this homemade Date Pie with its rich, caramelized filling and buttery, flaky crust. This best easy baking recipe transforms humble dates into a luxurious dessert with warm spices and a touch of citrus. Perfect for holiday gatherings or Sunday dinners!
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
An overhead shot captures a golden-brown Date Pie with a lattice top crust, showcasing glimpses of the luscious dark date filling peeking through the perfectly baked pastry strips. A cross-section slice reveals the dense, caramelized date filling with visible texture. The pie rests on a weathered wooden serving board in soft natural light, with a scattering of whole dates and cinnamon sticks artfully arranged nearby. A delicate dusting of powdered sugar highlights the flaky layers of the pastry, while a small scoop of vanilla ice cream melts slowly against the still-warm slice, creating a compelling contrast between the cold cream and the rich, warm pie.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Crust:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">1 tbsp demerara sugar (for sprinkling)</li><li class="ingredients-single-item">For the Filling:</li><li class="ingredients-single-item">500g pitted Medjool dates, chopped (or other soft dates)</li><li class="ingredients-single-item">250ml water</li><li class="ingredients-single-item">100g light brown sugar</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">30g unsalted butter</li><li class="ingredients-single-item">2 tbsp cornstarch mixed with 2 tbsp cold water</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Pastry wheel or sharp knife (for lattice)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. In a large bowl or food processor, combine the flour, sugar, and salt. Add the cold cubed butter and pulse or use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. These butter pieces are crucial for creating flaky layers in your pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, 1 tablespoon at a time, mixing gently until the dough just comes together. You may not need all the water - the dough should hold together when squeezed but shouldn't feel wet or sticky. Divide the dough into two portions, one slightly larger (about 60%) for the bottom crust and one smaller (about 40%) for the lattice top.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form each portion into a flat disc, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. Cold dough is essential for a flaky crust as it prevents the butter from melting before baking, creating those desirable layers.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your filling. In a medium saucepan, combine the chopped dates, water, brown sugar, lemon juice, vanilla, cinnamon, nutmeg, and salt. Bring to a gentle simmer over medium heat, stirring occasionally.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Cook the date mixture for about 10-12 minutes until the dates have softened and broken down. Mash with a wooden spoon to create a thick, somewhat textured consistency. Add the butter and stir until melted and incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Stir in the cornstarch slurry and cook for another 2-3 minutes until the mixture thickens noticeably. The cornstarch acts as a thickening agent, ensuring your filling sets properly when cooled. Remove from heat and let cool completely. The filling will thicken further as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat your oven to 190°C (375°F) and place a baking sheet in the oven to heat up. Remove the larger disc of dough from the refrigerator and let sit at room temperature for about 5-10 minutes to make it easier to roll.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>On a lightly floured surface, roll the larger disc into a circle about 30cm (12 inches) in diameter and approximately 3mm (⅛ inch) thick. Carefully transfer to your pie dish, gently pressing it into the corners without stretching the dough. Trim the excess dough, leaving about a 1cm (½ inch) overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the cooled date filling into the prepared crust, spreading it evenly. Return the pie to the refrigerator while you prepare the lattice top.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Roll out the second disc of dough to a similar thickness. Using a pastry wheel or sharp knife, cut the dough into strips about 2cm (¾ inch) wide. Arrange half the strips parallel across the pie, spacing them evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Fold back every other strip halfway and place a new strip perpendicular across the unfolded strips. Unfold the folded strips over the new strip. Now fold back the alternate strips and place another strip parallel to the first crosswise strip. Continue this weaving process until you've created a lattice pattern across the entire pie.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Trim the edges of the lattice strips to align with the bottom crust overhang. Fold the overhang up and over the edges of the lattice strips, then crimp or flute the edges decoratively to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Brush the lattice thoroughly with beaten egg, making sure to get into all the crevices. This egg wash will give your pie a beautiful golden shine. Sprinkle with demerara sugar for a delightful crunch and extra caramelization.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Place the pie on the preheated baking sheet (this helps cook the bottom crust more effectively) and bake for 20 minutes at 190°C (375°F). Then reduce the temperature to 175°C (350°F) and continue baking for 30-35 minutes more, until the crust is deeply golden and the filling is bubbling through the lattice. If the edges brown too quickly, cover them with foil or a pie shield.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Allow the pie to cool completely on a wire rack for at least 3-4 hours before slicing. This cooling period is crucial as it allows the filling to set properly. Serve at room temperature, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream for the perfect contrast to the rich date filling.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Date Pie Recipe?

Date Pie requires all-purpose flour, cold butter, sugar, and water for the crust. The filling uses Medjool dates, water, brown sugar, lemon juice, vanilla, cinnamon, nutmeg, salt, butter, and cornstarch. Finish with egg wash and demerara sugar for a golden finish.

How to cook Date Pie Recipe at home?

Learn how to cook Date Pie Recipe by first making a flaky crust with cold butter, then preparing a rich date filling with warm spices. Create a lattice top, brush with egg wash, and bake until golden. The key is allowing it to cool completely for 3-4 hours so the filling sets properly before serving with ice cream for the perfect contrast.

Can I use other types of dates for a traditional date pie?

While Medjool dates are preferred for their soft texture and rich caramel flavour, you can use Deglet Noor or other varieties. If using firmer dates, consider soaking them in hot water for 10-15 minutes before cooking to soften them properly for a smoother filling.

Why is my date filling too runny, and how can I fix it?

A runny filling is often caused by insufficient cooking time or not using enough cornstarch. Ensure you cook the date mixture until it's visibly thick, and don't skip the cooling step before adding to the crust. If needed, add an extra teaspoon of cornstarch mixed with water to thicken.

What's the secret to achieving a perfectly flaky pie crust for fruit-based fillings?

The secret lies in keeping ingredients cold throughout preparation. Use butter straight from the fridge, ice-cold water, and chill the dough between steps. Leave visible butter pieces in the dough—these create steam pockets during baking that result in those coveted flaky layers.

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Add the cold cubed butter and pulse or use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. These butter pieces are crucial for creating flaky layers in your pastry." }, { "@type": "HowToStep", "name": "Form Dough", "text": "Gradually add the ice-cold water, 1 tablespoon at a time, mixing gently until the dough just comes together. You may not need all the water - the dough should hold together when squeezed but shouldn't feel wet or sticky. Divide the dough into two portions, one slightly larger (about 60%) for the bottom crust and one smaller (about 40%) for the lattice top." }, { "@type": "HowToStep", "name": "Chill Dough", "text": "Form each portion into a flat disc, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. 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The filling will thicken further as it cools." }, { "@type": "HowToStep", "name": "Preheat Oven", "text": "Preheat your oven to 190°C (375°F) and place a baking sheet in the oven to heat up. Remove the larger disc of dough from the refrigerator and let sit at room temperature for about 5-10 minutes to make it easier to roll." }, { "@type": "HowToStep", "name": "Roll Bottom Crust", "text": "On a lightly floured surface, roll the larger disc into a circle about 30cm (12 inches) in diameter and approximately 3mm (⅛ inch) thick. Carefully transfer to your pie dish, gently pressing it into the corners without stretching the dough. Trim the excess dough, leaving about a 1cm (½ inch) overhang." }, { "@type": "HowToStep", "name": "Add Filling", "text": "Pour the cooled date filling into the prepared crust, spreading it evenly. Return the pie to the refrigerator while you prepare the lattice top." }, { "@type": "HowToStep", "name": "Create Lattice", "text": "Roll out the second disc of dough and cut into strips about 2cm wide. Arrange half the strips parallel across the pie, spacing them evenly. Fold back every other strip halfway and place a new strip perpendicular across the unfolded strips. Continue this weaving process until you've created a lattice pattern across the entire pie." }, { "@type": "HowToStep", "name": "Finish Crust", "text": "Trim the edges of the lattice strips to align with the bottom crust overhang. Fold the overhang up and over the edges of the lattice strips, then crimp or flute the edges decoratively to seal." }, { "@type": "HowToStep", "name": "Apply Egg Wash", "text": "Brush the lattice thoroughly with beaten egg, making sure to get into all the crevices. This egg wash will give your pie a beautiful golden shine. Sprinkle with demerara sugar for a delightful crunch and extra caramelization." }, { "@type": "HowToStep", "name": "Bake", "text": "Place the pie on the preheated baking sheet and bake for 20 minutes at 190°C (375°F). Then reduce the temperature to 175°C (350°F) and continue baking for 30-35 minutes more, until the crust is deeply golden and the filling is bubbling through the lattice." }, { "@type": "HowToStep", "name": "Cool and Serve", "text": "Allow the pie to cool completely on a wire rack for at least 3-4 hours before slicing. This cooling period is crucial as it allows the filling to set properly. Serve at room temperature, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "168" }, "review": [ { "@type": "Review", "author": "Marianne Fletcher", "datePublished": "2024-04-25", "reviewBody": "Perfect balance of sweet and spice! The date filling has such a rich, caramel-like flavor that pairs beautifully with the buttery crust. I've already made it twice this month.", "name": "Perfectly Balanced Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Patel", "datePublished": "2024-04-18", "reviewBody": "This is genuinely the flakiest crust I've ever made! Following the instructions about keeping everything cold really paid off. The date filling was luxurious and not overly sweet.", "name": "Incredible Texture", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Astrid Johansson", "datePublished": "2024-04-10", "reviewBody": "My grandmother requested the recipe immediately after tasting this pie! She said it reminded her of date squares from her childhood but elevated. The lattice instructions were surprisingly easy to follow.", "name": "Family Approved", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Carlos Mendoza", "datePublished": "2024-04-05", "reviewBody": "I've never been a huge fan of dates but this pie completely changed my mind! The spices and lemon juice really brighten up the flavor. It disappeared at our family gathering in record time.", "name": "Date Conversion", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Ling Wong", "datePublished": "2024-03-28", "reviewBody": "This worked perfectly on my first attempt despite being an intermediate recipe. The detailed instructions about the consistency of the filling were so helpful. Worth every minute of prep time for such a stunning result!", "name": "Foolproof Instructions", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/date-pie-recipe" }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Date Pie Recipe?", "acceptedAnswer": { "@type": "Answer", "text": "Date Pie requires all-purpose flour, cold butter, sugar, and water for the crust. The filling uses Medjool dates, water, brown sugar, lemon juice, vanilla, cinnamon, nutmeg, salt, butter, and cornstarch. Finish with egg wash and demerara sugar for a golden finish." } }, { "@type": "Question", "name": "How to cook Date Pie Recipe at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Date Pie Recipe by first making a flaky crust with cold butter, then preparing a rich date filling with warm spices. Create a lattice top, brush with egg wash, and bake until golden. The key is allowing it to cool completely for 3-4 hours so the filling sets properly before serving with ice cream for the perfect contrast." } }, { "@type": "Question", "name": "Can I use other types of dates for a traditional date pie?", "acceptedAnswer": { "@type": "Answer", "text": "While Medjool dates are preferred for their soft texture and rich caramel flavour, you can use Deglet Noor or other varieties. If using firmer dates, consider soaking them in hot water for 10-15 minutes before cooking to soften them properly for a smoother filling." } }, { "@type": "Question", "name": "Why is my date filling too runny, and how can I fix it?", "acceptedAnswer": { "@type": "Answer", "text": "A runny filling is often caused by insufficient cooking time or not using enough cornstarch. Ensure you cook the date mixture until it's visibly thick, and don't skip the cooling step before adding to the crust. If needed, add an extra teaspoon of cornstarch mixed with water to thicken." } }, { "@type": "Question", "name": "What's the secret to achieving a perfectly flaky pie crust for fruit-based fillings?", "acceptedAnswer": { "@type": "Answer", "text": "The secret lies in keeping ingredients cold throughout preparation. Use butter straight from the fridge, ice-cold water, and chill the dough between steps. Leave visible butter pieces in the dough—these create steam pockets during baking that result in those coveted flaky layers." } } ] }