JEFF DAVIS PIE

Jeff Davis Pie

A long forgotten southern pie made with raisins, dates, pecans, spices and a rich custard.

Pie Crust

• 1 1/4 cups all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 4 tablespoons vegetable shortening, cut into 1/2-inch pieces and chilled
• 6 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled
• 3-4 tablespoons ice water

Pie Filling

• 1/2 cup golden raisins
• 1/2 cup chopped dates
• 1/2 cup pecans
• 3 tablespoons all-purpose flour
• 1 teaspoon cinnamon
• 1/4 teaspoon allspice
• pinch of ground nutmeg
• 1/2 teaspoon salt
• 1 cup light brown sugar
• 1 stick unsalted butter, softened
• 5 large egg yolks
• 1 1/2 cups heavy cream
• whipped cream for garnish

Instructions

1. Make pie crust. Place flour, sugar, and salt in a food processor and process until for a few seconds to combine. Scatter the pieces of shortening over the top and process until mixture looks like coarse cornmeal, about 10 seconds. Scatter butter over top and process until looks like coarse crumbs, about 10 pulses. Transfer mixture to a medium bowl.
2. Sprinkle 3 tablespoons of water on top of mixture and use a rubber spatula to stir and press together to form a dough. If a dough does not form, add the extra 1 tablespoon of water.
3. Place dough on a piece of plastic wrap and shape into a 4-inch disk. Wrap and refrigerate for 1 hour.
4. Preheat oven to 425 degrees.
5. Let chilled dough rest on the counter for 10 minutes and then roll into a 12-inch circle on a lightly floured surface. I like to roll dough out on a piece of parchment paper and then pick the paper up and invert the rolled pie crust onto the pie plate and peel away the paper.
6. Once dough is in pie plate, trim excess dough, leaving 1/4-inch extending beyond the edge of the pie plate. Fold overhanging dough under itself so that it is even with the edge of the pie plate. Crimp dough with your fingers.
7. Use a fork to prick holes in bottom of pie crust, place a piece of aluminum foil on the dough, and fill with dried beans or pie weights. Bake in oven for 25 minutes. Remove foil and beans and let pie crust cool while you make the filling.
8. Place an oven rack in the lowest position and preheat oven to 325 degrees.
9. Place raisins, dates, and pecans in a food processor and process until finely ground. Press mixture into bottom of pie shell.
10. In a small bowl, combine flour, cinnamon, allspice, nutmeg, and flour.
11. Using an electric mixer, beat butter and brown sugar just until combined. Mix in egg yolks one at a time.
12. Add flour mixture and heavy cream, scraping down the sides of the bowl, beating just until combined.
13. Pour filling over fruit and nuts and bake until center of pie jiggles just slightly when shaken, about 55 to 65 minutes. If edges of pie crust start to get too brown, carefully wrap them in aluminum foil.
14. Cool completely before serving and store in the refrigerator. Tastes better chilled and served with whipped cream.