This Apple Date Pie is such a treat! Dates don't get the attention that they deserve, and this pie is the perfect way to showcase them!
This Apple Date Pie is a twist on tradition...and you know how much I love to do that! Inside the classic, flaky pie crust are spiced apples paired with the caramel flavors of dates and brown sugar. It's the perfect fall & winter pie!
Here's everything you need to make this gorgeous pie! Measurements for each of the ingredients are included in the recipe card, below.
Pie Crust Ingredients
- Flour - Provides structure for the crust. I used all-purpose flour.
- Vegetable Shortening or Unsalted Butter - For moisture and a flaky texture. You want your shortening or butter to be cold. I like an all-butter crust as much as the next gal, but sometimes I prefer shortening because it's so much easier to work with the dough, and the dough will keep it's shape better when baked. The butter, of course, has more flavor. If you're curious about a better-quality shortening option, check out the kind that I use here. It's organic, fair-trade certified, and only uses sustainable palm oil.
- Egg - For moisture and making the crust more pliable and easier to roll out.
- White Vinegar - To help prevent the formation of gluten, so your pie crust will be more tender.
Pie Filling Ingredients
- Apples - You can't make an apple pie without them! I used both Gala and Granny Smith apples for balance of sweet and tart. You can use whatever apples you prefer!
- Brown Sugar - For sweetness and a little caramel/molasses flavor to complement the apples and dates.
- Unsalted Butter - For moisture, flavor, and richness when sautéing the apples before baking the pie.
- Ground Cinnamon - For flavor.
- Vanilla Bean Paste - Delicious and more economical than whole vanilla beans, this ingredient is my go-to for an extra punch of flavor. If you prefer to substitute, you can use an equal measure of vanilla extract.
- Dates - For flavor. I used medjool dates, which are available at my local grocery store, especially around the holidays. You can use whatever type of date you prefer.
Here's how to make this pie, step by step! Additional detail is included in the recipe card, below.
Making the Pie Crust
- Combine flour and cold, diced vegetable shortening (or butter). Cut in shortening until no large pieces remain.
- Combine egg, vinegar, and cold water.
- Pour the egg mixture into the flour mixture and stir until a soft dough is formed. Knead slightly into a ball, then cut the ball in half to create two discs.
- Wrap one dough disc and place in the refrigerator. Roll the second disc out on a lightly floured surface large enough to fit the bottom of your pie plate.
Making the Pie Filling
- Combine apples, brown sugar, butter, and cinnamon in a sauté pan. Cook the apples until softened and their juice has been released.
- Transfer the apples to a large bowl, leaving as much juice as possible in the sauté pan. Cook juices over medium-low heat until reduced to a syrup.
- Combine dates, water, and brown sugar in a saucepan. Bring the mixture to a boil, then reduce heat and continue to cook until mixture thickens.
- Add the date mixture to the cooked apples and toss gently to combine.
- Transfer the apple/date mixture to the prepared crust. Pour the syrup from the cooked apples over the top.
- Roll the second disc of dough out and top the pie as desired.
- Place the pie on a baking sheet and bake until top of the pie is golden.
Here are a few things I used when making this recipe:
- Pastry Blender - While a pastry blender isn’t necessary to cut in the shortening/butter, it does make the job faster and easier.
- Pie Plate - You definitely need a pan to bake your pie in!
The baked pie will keep, covered in the refrigerator, for up to four days.
For longer storage, place the *unbaked* pie uncovered in the freezer until frozen solid, then wrap the pie well and place it back in the freezer. The pie will keep in the freezer for up to four months. No need to thaw the pie, it will just take a bit longer to bake through.
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Yes! place the *unbaked* pie uncovered in the freezer until frozen solid, then wrap the pie well and place it back in the freezer. The pie will keep in the freezer for up to four months. No need to thaw the pie, it will just take a bit longer to bake through.
Other Recipes You May Like
Apple Date Pie
- 3 cups flour
- 1¼ cups vegetable shortening, cold and diced (Or unsalted butter. See note.)
- 1 egg, beaten
- 1 tablespoon white vinegar
- 7 tablespoon water, cold
- In a large bowl, combine flour and cold, diced vegetable shortening (or butter). Using a pastry blender (see note) or fork, cut in shortening (or butter) until no large pieces remain.
- In a small bowl, combine egg, vinegar, and cold water. Whisk to combine.
- Make wells in the flour mixture, and pour the egg mixture into the wells. Stir until a soft dough is formed. Turn dough out onto a lightly floured surface and knead slightly into a ball. Cut the ball in half to create two discs.
- Wrap one dough disc and place in the refrigerator. Roll the second disc out on a lightly floured surface large enough to fit the bottom of your pie plate. Ensure that you don't stretch the dough (as this will cause it to shrink when baked). Set lined pie plate aside.
- Combine apples, brown sugar, butter, and cinnamon in a sauté pan. Over low heat, cook the apples until softened and their juice has been released. (If you prefer a softer apple filling, nearly cook the apples through at this stage. If you prefer more texture/bite to your apple pie, you need only cook them until juices are released.)
- Using a slotted spoon, transfer the apples to a large bowl, leaving as much juice as possible in the sauté pan.
- Cook juices over medium-low heat until reduced to a syrup.
- Combine dates, water, and brown sugar in a medium saucepan. Bring the mixture to a boil. Reduce heat to medium and continue to cook, stirring occasionally, until mixture thickens (10-15 minutes).
- Scrape the date mixture into the bowl with the cooked apples. Toss gently to distribute the dates throughout without breaking the apples apart.
- Preheat oven to 375° F. Transfer the apple/date mixture to the prepared crust. Pour the syrup (from the cooked apples) over the top.
- Roll the second disc of dough out on a lightly floured surface and top the pie as desired, ensuring that if you cover the entire pie that you cut holes for steam to escape while baking.
- Place the pie on a baking sheet (to save your oven in the event any juices bubble over), and bake 45-55 minutes, or until top of the pie is golden.
- The baked pie will keep, covered in the refrigerator, for up to four days.Enjoy!
Nutrition information is provided as a courtesy and is only an estimate.