Honeyed Date Blueberry Pie
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 387.1
- Total Fat: 17.3 g
- Cholesterol: 17.7 mg
- Sodium: 10.5 mg
- Total Carbs: 49.8 g
- Dietary Fiber: 3.1 g
- Protein: 4.7 g
View full nutritional breakdown of Honeyed Date Blueberry Pie calories by ingredient
Introduction
When perfect, local blueberries are in season, there's no better way to accent their flavour than with some more of Nature's candy - earthy honey and rich dates! A touch of wheat germ and nutmeg in the flaky, flavourful crust add a wonderful dimension of flavour. It emerges from the oven a a dessert you can't quite describe, but adore just the same!Prep time includes 12 hours cooling / setting. When perfect, local blueberries are in season, there's no better way to accent their flavour than with some more of Nature's candy - earthy honey and rich dates! A touch of wheat germ and nutmeg in the flaky, flavourful crust add a wonderful dimension of flavour. It emerges from the oven a a dessert you can't quite describe, but adore just the same!
Prep time includes 12 hours cooling / setting.
Number of Servings: 12
Ingredients
-
--Crust--
7.5 oz (2 cups + 2 tbsp) all-purpose flour
2.9 oz (2/3 cup) wheat germ
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
2.4 oz (1/3 cup) butter-flavoured shortening
4.8 oz (2/3 cup) "plain" shortening
5 tbsp Grand Marnier
3 - 4 tbsp ice cold water
--Filling--
1/4 cup water
4.3 oz (2/3 cup) sugar
1.6 oz (1/3 cup) diced dates
3.7 oz (1/3 cup) honey
2 1/2 pints (5 cups) fresh or frozen blueberries
1.6 oz (1/3 cup) tapioca flour
7 1/2 tbsp water
1/2 tsp nutmeg
--
1 egg, beaten (for brushing crust)
Directions
In a large bowl, whisk together flour, wheat germ, baking powder, salt and nutmeg.
Cut in both shortenings with a pastry cutter or your fingers until the mixture resembles coarse meal.
Add Grand Marnier and stir in well, then add water by the tablespoon until a crumbly but workable dough forms.
Turn onto a well floured board or counter and divide - one portion roughly 2/3 of the dough, the remainder 1/3 of the dough. Wrap the smaller portion of dough in
plastic and chill.
Roll remaining dough into a large circle and fit into a 10" pie plate. Place into the refrigerator while preparing the filling.
Preheat oven to 400F and place rack on the bottom shelf of the oven.
For filling, combine 1/4 cup water, sugar, dates and honey in a small saucepan. Bring to a simmer and cook 5 minutes over low leat, stirring occasionally.
Stir in 1 1/2 cups of the blueberries and cook until they begin to burst - about 5 minutes.
In a small bowl, whisk together tapioca flour and remaining water.
Stir starch mixture into the cooking berries and cook gently over low heat until the mixture thickens.
Remove from heat and stir in nutmeg, then fold in remaining berries and pour into the chilled pie shell.
Roll out remaining 1/3 of dough into a rough rectangle and cut thin strips of dough with a sharp knife or pizza cutter.
Brush outside rim of crust with beaten egg.
Weave a lattice pattern with the dough strips overtop of the filling, pressing into the crust edge to seal.
Brush lattice with remaining beaten egg and place pie on a baking sheet.
place onto the bottom shelf of the hot oven and immediately reduce the temperature to 375F.
Bake for 40 minutes.
Cool for a minimum of 12 hours before cutting and serving.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Cut in both shortenings with a pastry cutter or your fingers until the mixture resembles coarse meal.
Add Grand Marnier and stir in well, then add water by the tablespoon until a crumbly but workable dough forms.
Turn onto a well floured board or counter and divide - one portion roughly 2/3 of the dough, the remainder 1/3 of the dough. Wrap the smaller portion of dough in
plastic and chill.
Roll remaining dough into a large circle and fit into a 10" pie plate. Place into the refrigerator while preparing the filling.
Preheat oven to 400F and place rack on the bottom shelf of the oven.
For filling, combine 1/4 cup water, sugar, dates and honey in a small saucepan. Bring to a simmer and cook 5 minutes over low leat, stirring occasionally.
Stir in 1 1/2 cups of the blueberries and cook until they begin to burst - about 5 minutes.
In a small bowl, whisk together tapioca flour and remaining water.
Stir starch mixture into the cooking berries and cook gently over low heat until the mixture thickens.
Remove from heat and stir in nutmeg, then fold in remaining berries and pour into the chilled pie shell.
Roll out remaining 1/3 of dough into a rough rectangle and cut thin strips of dough with a sharp knife or pizza cutter.
Brush outside rim of crust with beaten egg.
Weave a lattice pattern with the dough strips overtop of the filling, pressing into the crust edge to seal.
Brush lattice with remaining beaten egg and place pie on a baking sheet.
place onto the bottom shelf of the hot oven and immediately reduce the temperature to 375F.
Bake for 40 minutes.
Cool for a minimum of 12 hours before cutting and serving.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.