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Apple Date Pie |
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Serves: 8 Print this RecipeSusan Dunne - Summit, New Jersey Bake-Off® Contest 7, 1955 The contest was still called the Grand National in 1955. Most homemakers were still spending hours in the kitchen and pie was the favorite dessert. This spicy variation on apple pie still has lots of family appeal--but today you can save time with ready-prepared pie crust. 1 (15-ounce) package refrigerated pie crust (2 crusts) FILLING 1/2 cup sugar 1 tablespoon all-purpose flour 1/2 teaspoon cinnamon 1/4 teaspoon ginger 1/4 teaspoon nutmeg 1/4 teaspoon salt 1 teaspoon grated lemon peel 5 cups thinly sliced peeled apples (5 medium) 1/2 cup pitted dates, cut into pieces 1 teaspoon lemon juice 1 tablespoon margarine or butter Prepare pie crust according to package directions for TWO-CRUST PIE using 9-inch pie pan. Heat oven to 425°F. In large bowl, combine sugar, flour, cinnamon, ginger, nutmeg, salt and lemon peel; mix well. Add apple slices and dates; mix well. Spoon into crust-lined pan. Sprinkle with lemon juice. Dot with margarine. Top with second crust; seal edges and flute. Cut slits in top crust. Bake at 425°F. for 35 to 40 minutes or until apples are tender and crust is golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Nutrition Per Serving: Calories 370; Protein 2g; Carbohydrate 53g; Fat 16g; Sodium 350mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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