Ingredients
For the filling:
¾ pound dates, pitted and chopped
1 teaspoon baking soda
½ cup unsalted butter, at room temperature
⅓ cup sugar
2 eggs
1 teaspoon vanilla
1¼ cups flour
1 teaspoon kosher salt
1½ tablespoons baking powder
1 batch pie dough
For the glaze:
½ cup plus 2 tablespoons unsalted butter
¾ cup brown sugar
½ cup heavy cream
¼ teaspoon kosher salt
2 tablespoons rum
Directions
- Make the filling: Preheat oven to 375 degrees. In a saucepan over medium-high heat, combine dates with 1½ cups water and bring to a boil. Reduce to a simmer for 2 minutes, then remove from heat. Stir in baking soda, then set aside.
- In the bowl of a stand mixer fitted with paddle attachment, cream butter and sugar together on high speed until fluffy. With mixer on low, add eggs one at a time, then add vanilla. Slowly incorporate flour and salt, followed by dates and cooking liquid. Once well-combined, stir in baking powder by hand. Pour batter into pie crust and bake for 40 minutes.
- Make the glaze: In a medium saucepan, combine butter, brown sugar, cream, and salt. Bring to a boil, then reduce to a simmer for 1 minute. Remove from heat and stir in rum. Set aside.
- Using a fork, poke holes all over pie. While glaze is still warm, pour ¾ over pie and allow to absorb for 30 minutes. Reserve remaining glaze and reheat just before serving. Drizzle warm glaze over each slice of pie.
Don't want to make your own holiday showstopper? Order one from Southern Baked Pie Company and have it delivered right to your door.
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