Date Custard Pie Recipe - Canadian Thanksgiving
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- Опубликовано: 8 окт 2020
- Date Custard Pie Recipe Canadian Thanksgiving This is a classic custard pie recipe option.
For the filling:
1 butter pie crust shell* ( Our All Butter Pie Crust: • How To Make Flaky All ... )
750 mL (3 cups) milk
5 eggs
125 mL (½ cup) granulated sugar
2 mL (½ tsp) course salt
5 mL (1 tsp) pure vanilla extract
Gratings of nutmeg
310 mL (1¼ cup) chopped dates
Method:
Preheat oven to 240ºC (475ºF)
Roll out the pie crust to fit a 9 ½" deep dish pie shell.
Line the pastry shell with parchment paper, and fill with pie weights.
Bake for 15 minutes, remove the weights and bake for 2 minutes more.
Meanwhile, in a small pot heat milk to just barely a boil.
Combine 4 eggs, sugar, salt, vanilla and nutmeg.
Crack the 5th egg into small bowl and whisk.
When you pull the par cooked pie shell from the oven, brush inside with whisked 5th egg.
Whisk whatever remains of the 5th egg into the other egg mixture, and slowly whisk hot milk in as well.
Spread dates over bottom of pie shell, and pour in custard mixture.
Return to oven, and immediately turn temp down to 160ºC (325ºF).
Bake for 60 minutes, or until centre is just barely jiggly.
Turn off oven, and crack open the door; letting the pie and oven cool together.
Our All Butter Pie Crust: • How To Make Flaky All ...
Ingredients:
345g (2½ cups) all purpose flour
15 mL (1 Tbsp) sugar
3 mL (3/4 tsp) salt
240g (1 cup) chilled butter, cut into ½" cubes
90 mL (6 Tbsp) approx. ice water
Method:
Cut up butter and put in the freezer.
Add half the flour, sugar, and salt to a food processor and pulse to combine.
Add the frozen butter and pulse to create what looks like peas coated in flour.
Add the remaining flour and pulse a few more times.
While pulsing, slowly drizzle in the cold water.
Only add enough water for the dough to start coming together.
You most likely won’t need all fo the water.
Dump the crumbly dough out onto the counter, and carefully bring together with your hands.
Divide in two, pat each half into a disk.
Wrap and refrigerate at least one hour.
Makes two 9 ½” Deep dish pie shells
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#LeGourmetTV #GlenAndFriendsCooking #CanadianThanksgiving 
Хобби
Thanks for watching Everyone! *What's your favourite PIE???*
*As always the full recipe is in the description box.*
Pecan pie. And fruit pies second.
My late husband and his daughter loved sour cream raisin pie. But oddly, she always picked out all the raisins and only ate the sour cream custard and the crust.
Apple, coconut cream pie, or like you Glen, any pie put in front of me.
Hello dear Glen and Julie and all friends 🤗💐💕I love all dates recipes so much, I’m so happy to learn how to make your wonderful date pie thanks a lot 💝😊 my family’s favourite pie is pecan pie coconut custard pie, and the classic apple pie 🥰 Have a great thanksgiving weekend everyone 🙏🌹🌿❤️
Still a sucker for a rat coffin!
I continue to LOVE the ‘no music’ aspect of your channel. It really lends to the relaxed feeling of being in your kitchen. - also, I saw a Good Eats episode on pie and Alton placed a 2nd pie tin into the 1st one (on the dough), inverted it and par baked it that way. Like you he said this avoids shrinkage and also allows any fat to drop off that might otherwise pool at the bottom. That last part seemed a bit extreme, but seemed like a good technique. Never tried it.
Yes. I'm a professional musician and if there's something I hate its background music. If the music is good, I want to hear it unobstructed, if it's bad I don't want to hear it.
I didn't even notice there was no background music. I like it! I mean, I love music, but background music in RUclips videos, not so much.
10:14 Glen says “play with the bottom, as you like” is not only good pie advice but just good general life advice. Stay frosty everyone. 😄
"Play with the bottom as you like"
Thanks Glen, I think I will.
Lol 😁
Oh boy...
I'm waiting :^)
My dad has a joke:
Did I ever tell you about the worst pie I ever had? Ooh it was good!
Happy Thanksgiving to you all in Canada. For American holidays, Thanksgiving is my favorite. Being thankful for all the years growth, and harvest, the seasons changing, and celebrating with family & friends. Hope you enjoyed your meal.
Being Polish, my mind immediately went to chopped prunes. I may have a project this weekend...
Been waiting on this one! It’s 1am and I’m staying up just to watch this! Well worth it, I’m so tempted to make one now
Nocturnal Aussies represent!!
Happy Thanksgiving Canadian Friends!! Love your show and love your recipes!
The amazing disappearing pie weights. My favorite pie, strawberry .
And what happened to the pleated crust? We are onto his Canadian trickery!
Excellent tip on crumpling that parchment paper, why have I never thought of that, it makes so much sense!
This week has been phenomenal. Happy to have a video so frequently. Blessings on your Thanksgiving!
I made this today, sooooo good! Such a fun way to end Thanksgiving dinner. The second slice was fantastic, cold with a drizzle of maple syrup!
I love dates. We always had them on the holidays. Thanks.
I've never heard of a date custard pie but I love both ingredients so I'm sure I would love it. Thanks for sharing it.
Happy Thanksgiving, Loves! Your channel has been a Blessing during these Extraordinary Times!
Oh wow, this is a pie I'd never thought of. Thanks. :)
I’m with you, Jules! Custard looks fabulous!!! ♥️
Never thought of using dates in a pie. I love dates so I will definitely try this.
That's it we're moving to Canada. Happy Thanksgiving from a pair of Australians!
I always crumple my parchment now after you had given that tip in one of the first videos I watched. My life will never be the same!!
I love pumpkin pie best, and I love the Libby’s recipe best. With whipped cream. It’s a huge treat every year. Yum!
I've noticed you've got a North American, lower-case "pyrex" pie dish - soda lime glass. If you can find them, look for the upper-case "PYREX" dishes that are made in France from borosilicate glass, like vintage pyrex used to be made from.
It’s a scandal that new glass labeled Pyrex is just tempered somewhat heat-resistant soda-lime glass. It’s getting harder to find vintage real Pyrex at thrift shops but I should make a renewed effort
I made the wild rice, cheese and broccoli casserole for thanksgiving with stuffed cornish game hens and this week I'm making the date custard pie. The casserole was delicious! Thank you.
I love egg custard and I love dates so this will be a recipe that I shall be making. Thank you.
Thank you for sharing your experience and ideas, great recipe for Fall or Winter.
Thanks to this video/recipe I now know what I will be thankful for.
Love your videos, I'm so happy I found your channel
Par-baking! I'm always learning something new from you Glen
I love watching your presentations, I especially enjoy being surprised by the little tips (re scrunching baking paper) you don't expect and the "but of course !" (ah ha ! moments) Thanks Glen ( Carl from Sydney)
What an epic feast! Happy Thanksgiving 😊
it must be some time approximating your Canadian thanksgiving for this year, 21. thank you for your always loving and interesting content. god bless you glen, and julie and family.
A wonderful change from pumpkin pie (which I love! ) but a nice alternative!
I really enjoy watching your channel ... its just fun to watch you two enjoy your cooking ... Happy Thanksgiving!
This is the coolest pie I've ever seen. Never heard of date custard, date pie, or date custard pie. In the ancient world, dates were subsistence food all in many places in Asia, Africa, and southern Europe. In the US, many people never tried dates and some think they're candied fruit. There's literally hundreds of varieties of dates and they can be very different from each other and different varieties can be consumed at different stages of ripening. Great video Glenn 👍. Julie is very lucky 😉
It is dates season in Tunisia, I will give your pie a try next weekend. Looks amazing thx for the amazing video.
I will have to try this recipe! Happy Thanksgiving 2021!
Giving this a go tomorrow. Never done a pie crust before. I'm keen and I know with your vids I'll get it good
Happy Thanksgiving, Glen & Jules!
Hey Glen, long time viewer, first time supporter. Have a great canadian Thanksgiving.
Glen, Jules & friends of PI. First to answer your question, Blueberry. and one observation. I always egg wash my bottom crust thoroughly to make it 'water proof' perhaps sog-proof is closer to the truth. I like a pie to maintain it's bottom integrity even if I have it in the fridge a couple of days, they never seem to last longer than that. From my reading of cookbooks from all around the world I've come to expect that there is nothing that I've ever discovered in the kitchen that hasn't been already found out by the billions of world cooks over the centuries, even my failures hehehe. Thanks for this slice of Canadian Thanksgiving, I do adore dates. Jim Oaxaca Mexico
Happy Thanksgiving! 🥧🍗🇨🇦
We had our dinner yesterday, on the menu was- turkey, dressing, mashed potatoes, gravy, broccoli/cheese casserole, green bean casserole. For dessert- homemade pies: apple, dutch apple and pumpkin with whipped cream and chocolate chip cookies. Your dinner looks absolutely scrumptious Glen and Julie!! Thank you for sharing.
"just play with the bottom" great advice!
oh man so yummy looking
Happy thanksgiving to both of you.
Dates! This pie could be on the Old Cookbook Show!
I love the deep dish pies, berries especially of the blueberry family...
I was going to make a pecan pie for canadian thanksgiving, but this sounds too lovely too pass!
My mother used dry corn instead of beans for her pie weights. Interesting!
Ball bearings at my house, sourced directly from the garage after a good cleaning.
Happy Canadian Thanksgiving from New Zealand!
You know why you use both terms? Because you are a legend and you don't give a f&%%. Rock on, dude. I love you guys!
Thank you! Love the full episodes.
Sorry U-Tube is pushing shorts.
Being an Australian I hadn't heard of this pie before -- looks good. I might give it a go around Xmas time.
parbaking is the new move for me!
That pie😍!!!
Happy Thanksgiving!
Key lime, lemon meringue and strawberry are my favorite pies
My favorite dessert is sticky toffee pudding, its basically a date cake with a cream or custard sauce. Absolutely delicious!!!!! Here in the states very few people know what it is, as i guess it's more of a European dessert. If you like dates, ya may wanna check it out. I think theyre absolutely amazing!
Yum
That is one rustic looking pie :)
Happy thanksgiving, my favorite pie to make is a mock apple pie
Funny story; I went to Israel a few years ago in the middle of summer. I tried to stay ahead of the dehydration I was suffering from but it was just impossible. The result was terrible, uncomfortable constipation, yes I admit it. I was miserable the first few days. I remembered that dates are packed with fiber and they were served at every single meal so I began to eat 4 or 5 or more every day and it did help. Now I gladly eat them voluntarily.
Happy thanksgiving
Oh boy I love coconut but I can’t blame ya! Looks amazing cheers
Pumpkin with a vinegar crust. I haven't ever had this one though 😉. I did share it to my cousin that has a pie shop.
I love the channel and have been enjoying many of the Old Cookbook Recipes during our Coronavirus Quarantine. Recently began watching old Episodes of Top Chef Canada and the first season had a dessert challenge that featured 3 famous Canadian Desserts - Butter Tarts, which I knew from your channel and 2 others - Blueberry Grunt and a Nanaimo Bar. Just wondering if the other two you and Jules have every had or made - both looked very interesting!!
Coconut cream and banana cream pies are my families favorites lol
Love to see you make shoofly pie and black bottom pie!
Dates are my favourite dried fruit.
i'm not Canadian but i'd love to come for that dinner LOL
We have a significant number of Canadians living here and many of the restaurants offer a Canadian Thanksgiving dinner (and then next month for the US Thanksgiving.)
Delish. I'd grate extra nutmeg over the custard as it goes back in the oven. As the sainted Delia Smith would do.
This looks delicious! Not a great fan of dates but I would definitely do this with sultanas and chopped apricots, soaked in a drop of orange liqueur. Mmm.
My favourite pie... Oh. The one in front of me, definitely. :-)
The egg wash of the parbaked shell reminds me of a La Pâte de Dom's technique for making Pâte Sucrée. However, in their recipe the tart shell is baked after the egg wash, then lightly dusted while hot with powdered sugar. The end result is a shiny lacquered-like pie tart shell impervious to wet fillings. Of course, that tart shell recipe is for filings that don't need further cooking.
Happy Thanksgiving - Day 3!
Hey Glen, I do that painting with an egg, but I think it works better with just the yolk.
Have you ever tried a buttermilk pie. Delicious.
I love buttermilk pie! I hardly ever make it cuz I’m the only one in my family that likes it and I DO NOT need to eat a whole pie by myself.
This 68 year old Canadian has never heard of date custard pie. It may be traditional in Glen's family, but I do not think that tradition is widespread. The rest of us Canadians eat Pumpkin pie, apple pie, lemon meringue, cherry, raspberry, peach, rhubarb, strawberry, blueberry. My late mother's favourite pie was blueberry.
Maybe you should make Julie the same pie but with mixed fruits in it. Chopped up dried pineapple and cherries. Would go good with a ham probably. Maybe you can do that closer to American Thanksgiving.
You should have shown us how you get all those fiery hot pie weighs out of the shell when it came out of the oven. Always a challenge for me
Looks absolutely fab! Quick question about the eggs - large or extra large?
I love coconut and banana
👍🏻
Pie is not high on dessert menu for me ( dont like crust) but egg custard is my favorite. My recipe is about same as yours including nutmeg. Just adds that something!
That looks fucking good.
I'm going to try this but with a small change: Puree the dates (soak in a little water for a day or two to get tender, then cook them until and blend/sieve them to remove peels, etc) and add them custard filling.
Yay I'm the eighth like
Happy Canadian Thanksgiving Canadians
Hey Glen and Jules, Happy THanksgiving! Question, have you ever made a hand raised pie with a crimped lid and a meaty layered filling and a gelatin jelly? I think you might enjoy the challenge.
Raspberries! But since they are much less sweet than dates, I'd either sweeten the custard or cover the berries in sugar and let sit as one normally does for raspberries.
my grandmother would make what we called a finzel pie(don't have any idea @ the spelling ) which was made by putting berries or rhubarb in the pie shell then mixing milk, eggs, and sugar together and pouring it on top. Bake till the custard sets. The fruit would bleed into the custard and float enough to be showy at the top of the pie. Pretty and delicious!
Date quiche! 😁
Jules can just pick out the dates and put them on your plate, just enjoy the custard :)
I wonder if you lightly floured the dates first if you could mix them into the custard then fill the pastry if that would give you a more even distribution of the dates?
Dried apricots and raisins. Don't doubt me.
I use rice as a pie weight medium.
Thanks for sharing some interesting holiday recipes!
Also, for poking holes in the crust, is it puncturing straight through with the utensil hitting the pie pan or is poking without going all the way through the dough? I might be overthinking it, but it will keep bothering me.
All the way through.
Glen & Friends Cooking thank you! Hope your family enjoys the weekend.
It would be interesting to test whether the crust is more flaky if the pie is prepared according to your Grandmother's way of baking or your current method.
Would soaking the raisins, you suggested as an alternative to the dates, in brandy, whisky or sherry work or not? Would using British xmas mincemeat work too? 🤔
Coconut based pie is what they give to enemy agents to break their spirits and then they’ll give up all the top secrets. lol
What if you actually like coconut ... ?
@@kurtisburtis Trick question....no one actually *likes* coconut......
;)
I once made a sticky toffee pudding recipe that called for a portion of chopped dates to be cooked down with baking soda. The dates reduced very quickly into a syrupy paste: perhaps something like that could be mixed with the custard for a date soufflé effect.
Hey Glen - this isn’t in the Thanksgiving playlist; I found it through search.