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1 cup all-purpose flour - divided
3 tablespoons ice water
1 teaspoon fresh lemon juice
2 teaspoons powdered sugar
1/4 teaspoon salt
1/4 cup margarine
1 dash cooking spray oil; more if needed
3/4 cup pitted and chopped dates
1/2 cup chopped pecans
1/2 cup dark corn syrup
3/4 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon salt
8 large egg whites
1/2 cup maple syrup
Preparation:
| 1. | Preheat oven to 325 degrees.
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| 2. | To prepare crust, lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour, water, and juice, stirring with a whisk until well blended to form a slurry.
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| 3. | Combine 3/4 cup flour, powdered sugar, and 1/4 teaspoon salt; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until mixture is moist. Gently press mixture into a 4-inch circle on 2 sheets of heavy duty plastic wrap that overlap; cover with two additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle; freeze 10 minutes.
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| 4. | Remove top 2 sheets of plastic wrap; let dough stand 1 minute or until pliable. Fit dough, plastic-wrap side up, into a 9-inch pie plate coated with cooking spray. Remove remaining plastic wrap. Press dough into bottom and up sides of pan. Fold edges under; flute.
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| 5. | To prepare filling, sprinkle dates and pecans evenly over bottom of crust. Combine corn syrup and remaining ingredients in a large bowl; beat with a mixer at medium speed until well blended. Pour mixture into prepared crust. Bake at 325 degrees for 30 minutes or until a knife inserted 1 inch from the edge comes out clean. Cool on a wire rack.
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Serves: 10
Per serving:
332 Calories (kcal); 8g Total Fat; (22% calories from fat); 5g Protein; 62g Carbohydrate; 0mg Cholesterol; 398mg Sodium
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