This Apple Date Pie is a twist on tradition! Here, a classic flaky pastry crust is filled with spiced apples and the caramel flavors of dates and brown sugar!
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.
For Apples:
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.
For Dates:
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.
Pie Assembly/Baking:
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!
Notes
Note on vegetable shortening/unsalted butter: 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.Note on vanilla bean paste: I love vanilla bean paste! It's soooo tasty without the vanilla bean price tag (and it pretty much stays good forever). If you prefer to substitute, you could use 1 vanilla bean or 1 teaspoon vanilla extract. Note on dates: I used medjool dates, which are usually available at my local grocery store, especially around the holidays. You can use whatever type of date you prefer.