fall and winter holidays! A very versatile pie that will please everyone.<br /><br />Ingredients:<br />For the Crust:<br />2½ cups (675 mL) all-purpose flour<br />1 tbsp (15 mL) granulated sugar<br />1 tsp (5 g) salt<br />1 cup (250 mL) unsalted butter, Cubed & Frozen<br />½ – ¾ cup (125 – 175 mL) ice water<br />For the filling:<br />4 eggs<br />½ cup (125 mL) granulated sugar<br />½ tsp (2 mL) course salt<br />3 cups (750 mL) milk<br />1 tsp (5 mL) pure vanilla extract<br />gratings of nutmeg<br />¾ cup chopped dates.<br /><br />Method:<br />Place the flour, sugar, salt, and frozen cubed butter in a food processor. Pulse the mixture just until the butter & flour look like fine bread crumbs. Turn the processor to on, and slowly drizzle in the ice water until a ball of dough starts to appear in the mixer bowl. Stop the processor - you don't want to overwork the dough.<br />Turn the mix out onto the countertop and form into a ball. Divide the dough in half, and wrap each with plastic wrap. Refrigerate at least one hour before rolling out.<br />Pre-heat oven to 450ºF (230ºC)<br />Heat milk to just barely a boil. Beat eggs slightly, add sugar and salt. Slowly add hot milk to temper eggs, then add vanilla and nutmeg.<br />Spread dates over unbaked pie shell, and pour custard mixture over dates.<br /><br />Place pie in an oven pre-heated to 450ºF (230ºC), immediately turn down to 325ºF (160ºC).<br />Cook until custard has set, about 60 minutes for <br />9 1/2” deep dish pie.
