A very different tasting dessert, with dates as the featured and celebrated ingredient. Try to use organic dates, they will have a richer flavor.
Cut up the dates and take out the pits, cook them in sweet wine, let them boil a little, lay them attractively on a pastry shell and sprinkle sugar and cinnamon on top of it, and lay the dates in a circle. And again sprinkle sugar and cinnamon on top. And make a cover over it and pour on it some of the broth in which the dates were cooked, and let it bake.
16 oz package of dates, whole and pitted
1 c sweet port wine
1 c water
1 double crust pie shell (recipe 61)
Preheat oven to 350 degrees F
Place dates, water and wine in a medium sized sauce pan and stir well. Bring mixture to a gentle boil and remove pan from heat. Let cool completely.
Lay one half of pastry crust in bottom of 9″ pie tin and trim edges of crust. Arrange 1/2 cooled dates on bottom of shell. Sprinkle with sugar and cinnamon. Lay remaining dates on top. Sprinkle with more sugar and cinnamon. Add about 1/4 of the broth in which the dates were cooked.
Wet edge of bottom crust with water. Place cover on pie and press edges firmly together with fingers. Brush top with a mixture of one beaten egg and 1T water.
Bake at 350 degrees F for 40 minutes