Sunday, June 19, 2011

Date custard pie

I wanted to try something completely new, and am so pleased with the results! It's not the prettiest pie, but is so delicious. The recipe is from the Fannie Farmer Baking Book, and I followed it as written. It's very simple, and I used the best ingredients I could find: free-range, organic eggs from Riverdog Farm, fresh dates that I bought at the farmers' market (I forgot to note the farm), plus milk (I used organic soy milk, since Paul can't handle cow milk), and a little salt--that's it. There's no added sweetener--all the sweetness comes from the dates.

The crust is the buckwheat crust from the same cookbook, and it's spectacular. Half wheat flour, half buckwheat flour--it's nutty and really flaky.