Mother's Date Pie

Mother's Date Pie

In the Coachella Valley, everyone seems to have his or her own date-and-walnut cake recipe. You may use any variety of date for this rich, crustless pie, but we prefer halawys for their caramel-and-molasses flavor and pronounced sweetness. See the recipe for Mother's Date PieMeredith Heuer

In the Coachella Valley, everyone seems to have his or her own date-and-walnut cake recipe. You may use any variety of date for this rich, crustless pie, but we prefer halawys for their caramel-and-molasses flavor and pronounced sweetness.

Mother's Date Pie
You may use any variety of date for this rich, crustless pie, but we prefer halawys for their caramel-and-molasses flavor and pronounced sweetness.
Yield: serves 6-8

Ingredients

  • 1 tsp. butter
  • 5 tbsp. flour
  • 1 cup sugar
  • 2 tsp. baking powder
  • 1 cup pitted chopped dates, such as halawy, deglet noor, or medjool
  • 1 cup shelled walnuts, chopped
  • 2 eggs

Instructions

  1. Preheat oven to 350°. Grease a 9" glass pie dish with butter, dust with 1 tbsp. of the flour, tapping out excess, and set aside. Combine sugar, baking powder, and 3 tbsp. of the flour in a medium bowl and set aside. Put dates and the remaining flour into another medium bowl and stir with a fork until dates are evenly coated with flour. Add walnuts, mix well, and set aside.
  2. Put eggs into a medium mixing bowl and beat well. Stir in date-and-walnut mixture. Add flour-sugar mixture and stir until well combined. Pour batter into prepared dish and bake until toothpick inserted in center comes out clean, 30-35 minutes. Serve warm or at room temperature, with whipped cream, if you like.