6tablespoonsunsalted butter,cut into 1/4-inch pieces and chilled
3-4tablespoonsice water
Pie Filling
1/2cupgolden raisins
1/2cupchopped dates
1/2cuppecans
3tablespoonsall-purpose flour
1teaspooncinnamon
1/4teaspoonallspice
pinch of ground nutmeg
1/2teaspoonsalt
1cuplight brown sugar
1stick unsalted butter,softened
5large egg yolks
1 1/2cupsheavy cream
whipped creamfor garnish
Instructions
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.
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.
Place dough on a piece of plastic wrap and shape into a 4-inch disk. Wrap and refrigerate for 1 hour.
Preheat oven to 425 degrees.
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.
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.
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.
Place an oven rack in the lowest position and preheat oven to 325 degrees.
Place raisins, dates, and pecans in a food processor and process until finely ground. Press mixture into bottom of pie shell.
In a small bowl, combine flour, cinnamon, allspice, nutmeg, and flour.
Using an electric mixer, beat butter and brown sugar just until combined. Mix in egg yolks one at a time.
Add flour mixture and heavy cream, scraping down the sides of the bowl, beating just until combined.
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.
Cool completely before serving and store in the refrigerator. Tastes better chilled and served with whipped cream.
Notes
Recipe Source: adapted slightly form America's Test Kitchen