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Fresh date and ginger cream pie
Serves Serves 8
Ingredients
- 350g American pie crust (see below)
- 250g fresh Medjool dates
- 2 balls stem ginger in syrup, drained and finely chopped
- 2tbsp brandy (optional)
- 350ml sour cream
- 125g golden caster sugar
- 2tbsp cornflour
- 2.5cm piece fresh ginger, grated
- 1/8tsp ground ginger
- 3 large eggs, beaten
- 2tsp pure vanilla extract
- 23cm pie plate
Method
Roll out the pastry on a lightly floured surface then line the pie plate with it. Trim off any excess pastry and use it to cut shapes to decorate the edge of the pie. Prick the base with a fork and chill for at least 30 minutes.
Preheat the oven to 200°C/ 400°F/Gas 6 and set a heavy baking sheet on the middle shelf. Slit each date along its length and flick out the pit. Keep the dates whole and fill each one with a little bit of the chopped stem ginger, then sprinkle with the brandy (if using). Arrange the dates over the base of the pie crust, with their open edges uppermost.
In a large mixing bowl, whisk together the sour cream, sugar, cornflour, fresh and ground gingers, beaten eggs, vanilla and a pinch of salt. Pour this over the dates, being careful not to dislodge them.
Place the pie on the baking sheet in the preheated oven and bake for 10 minutes. Reduce the oven temperature to 180ºC/350ºF/ Gas 4 and bake for a further 30 minutes or until the centre is set.
Remove the pie from the oven, place on a wire rack and leave to cool. Serve slightly warm or cold.
American pie crust MAKES ABOUT 700G
Main Ingredients :
* 375g plain flour
* 1tsp ground ginger
* pinch of salt
* 250g white cooking fat, chilled and diced
* 1 egg, beaten
* 1tbsp white wine vinegar
* 4tbsp ice-cold water
Sift the flour, ginger and salt into a large mixing bowl and cut in the fat with two round-bladed knives until thoroughly combined. (You can also do this in a food processor.) In a separate bowl, mix together the beaten egg, vinegar and water. Pour this wet mixture into the dry mixture and cut it in with the round-bladed knives again.
Tip out onto a lightly floured surface and knead lightly until smooth (or knead it in the bowl), then shape into a flattened ball. Wrap in cling film and chill for at least 30 minutes before rolling out and using in the recipe.