Date & Walnut Lattice Pie

I really felt like making something pretty this time.

Usually, I like to keep things pretty simple. I just need my kitchen the smell nice & the bake to taste good. But I was feeling crafty and in need of buttery pie crust, so I decided on doing a double-crusted artsy pie.

 

You can use any filling you want when making a pie like this, which is great. Whatever you’re craving, just throw it in there. My inspiration for this was a pecan pie recipe that I’d seen, but then I found out I was out of pecans, so I went with walnuts. Anything works. I’m a big fan of a combination of dates and nuts (any type really), and I have done date & nut bars/tart bases in the past, so I liked the idea of working that into a pie filling this time.

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Making pie crust can appear a bit tricky at first, but practice makes perfect. Trust me, I am still working on mine. I actually did overwork my dough this time which made the crust a bit too tough to my liking. But hey, you know what’s so good about pie? It’s still really amazing even if it’s not perfect. Same goes for this all-butter pie crust recipe: difficult to get perfect, but it will always taste good and be a crowd pleaser! The most important thing to keep in mind is to not overmix your dough. Don’t knead the life out of it. I know it’s tempting, there’s something soothing about just kneading it until everything comes together perfectly and there are no lumps to be found anywhere. But that is where you’ll go wrong. You WANT these buttery lumps (around the size of peas) to be in your dough, because that’s what’s going to make the crust flaky and lovely at the end. With that in mind, let’s get to the recipe!

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Date & Walnut Lattice Pie

Yield: 12 servings – Preparation time: 60 minutes – Baking time: 35 minutes

Ingredients

For the pie crust:

  • 3 cups all-purpose flour + a bit extra for rolling the dough
  • 1 cup cubed cold unsalted butter
  • ¼ cup buttermilk + few tbsp. extra if needed
  • ½ tsp salt

For the filling:

  • 2 eggs
  • ¼ cup butter (room temperature)
  • ½ cup refined brown cane sugar
  • ¾ cup chopped pitted dates
  • ¾ cup chopped walnuts
  • 3 tbsp agave syrup
  • 1 tsp vanilla extract
  • ½ tsp salt

Instructions

Take the butter for the filling out of the fridge and let it come to room temperature while you prepare your pie dough.

For your dough, combine the butter with the flour and salt using a pastry cutter or your hands until the butter is the size of peas. Don’t overmix because this will make your pie crust tough. If you want an extra flaky crust, leave bigger bits of butter in the mixture. Add the buttermilk one tablespoon at a time just until the dough comes together. You don’t want the dough to become sticky. Of course, you can also use ice water instead of buttermilk, but I liked the extra tanginess.

Cut your dough in half, wrap in cling film and leave to refrigerate for at least 20 minutes.

Preheat your oven to 175 degrees Celsius.

While your oven is preheating and your dough is refrigerating, start to prepare the filling for this pie. Your butter should be on room temperature now, so you can start by creaming the butter together with the sugar. I used a spatula. Add the salt, agave syrup and eggs and mix to combine. Then add the walnuts and dates. Set your filling aside and return to your dough.

You will use one clump of dough for the bottom of the crust and the other clump for the top layer. Let’s start by rolling out the bottom. Lightly flour your surface and roll out the dough, making sure to keep moving the dough and flipping it so it doesn’t stick to the counter. Transfer it to a greased tart pan of your choice. It’s probably easiest to use one that is not too high, as this will make decorating easier. I didn’t have on like that though, so I just used a standard quiche pan. Using a fork, make some holes in the dough and just bake it for 5 minutes to give it a head-start to the rest of the pie.

While that’s in the oven, start rolling out the second clump of dough and cut into long strips with which you’re going to cover the pie. You can save some dough to use for other decorations like the braids I made for example. Of course, this is totally up to you!

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Take your crust out of the oven and let it cool for a bit on your kitchen counter before pouring the filling on it. Spread the filling out evenly and then decorate the top with a second layer of pie dough. You can make any pattern you want; I went for a simple lattice pie.

Bake the pie for around 30-40 minutes, just keep an eye on it. If the top is nicely golden, the pie is done. Mine took 35 minutes.

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Let me know if you have a favourite way of decorating a pie!

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Bon appétit!

Tori

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bakingstori

I'm a wannabe chef from Amsterdam currently living in London. I study linguistics and neuroscience but in my free time I mostly don't study chemical reactions in brains but... in my oven!

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