Page 185 - United States of Pie

¾ cup chopped dates
1 tablespoon all-purpose flour

1 /3 cup sweetened shredded coconut

Preheat the oven to 425°F.

On a well-floured surface, roll out the dough until it is about /8-inch
1
thick and will fit a 9-inch pie plate. Gently pick up the dough, center it
over the pie plate, and ease it into the plate. Trim the edges of the
dough to leave a 1-inch overhang. Fold the edges under, and then
decoratively crimp the perimeter. Return the pie shell to the
refrigerator to chill until the filling is ready.
In a medium-size bowl, whisk together the sour cream, milk,

sugars, melted butter, eggs, vanilla, and salt until blended. In a small
bowl, toss the date pieces with the flour until evenly coated. Add the
dates to the custard mixture, stirring gently.
Remove the pie shell from the refrigerator. Pour in the filling and
shake the pie plate gently to distribute it evenly.
Bake the pie for 10 minutes. Then reduce the heat to 375° and

continue baking for another 20 minutes. Remove the pie from the
oven and sprinkle the coconut evenly over the top. Return the pie to
the oven and bake for another 10 to 15 minutes, until the coconut is
browned and the custard is almost completely set. Remove the pie
from the oven. Serve at room temperature or slightly warm.

DATES

There are almost as many varieties of dates as there are varieties
of apples, but in this country, two dates dominate the market:
Deg-let Noor and Medjool. Deg-let Noor dates have an almost

translucent tawny flesh, a chewy texture, and a mildly sweet
flavor. Med-jool dates have a meatier flesh, a deeper tone, and a
rich, sweet flavor. Because of their soft, sumptuous nature,
Medjool dates are ideal for baking; they almost melt away,