This delicious Jamie Oliver apple and date pie is a cozy twist on a classic! Lightly spiced apples and sticky Medjool dates create a rich, flavorful filling, wrapped in a buttery homemade pastry. Perfect for any occasion, this pie is amazing warm with cream or custard. Swap apples for your favorites to make it your own!
Ingredients Needed
Pastry:
- 140g (5oz) unsalted butter, cold
- 275g (2 ¼ cups) plain flour (all-purpose flour), plus extra for dusting
- 1 lemon
- 1 large free-range egg yolk
- 2–4 tbsp cold water
Filling:
- 3 Bramley apples (or Granny Smith)
- 6 Braeburn apples (or Honeycrisp)
- 5 Medjool dates, pitted and finely chopped
- 4 tbsp soft light muscovado sugar (or light brown sugar)
- ¼ tsp ground cinnamon
- 1 pinch ground cloves
Glaze:
- 1 large free-range egg
- 1 tsp milk
- 1 tbsp demerara sugar (or turbinado sugar), plus extra for sprinkling
How To Make Apple And Date Pie
- Make the Pastry: Dice the cold butter and place it into a food processor with the flour and ¼ tsp sea salt. Pulse until the mixture resembles coarse breadcrumbs.
- Add Liquid Ingredients: Finely grate the lemon zest and set aside. Squeeze in 1 tbsp lemon juice, add the egg yolk and 2 tbsp cold water, then pulse to combine. If the dough is too dry, add more water, 1 tbsp at a time, until it comes together.
- Chill the Dough: Divide the dough in half, shape into two equal discs, wrap in clingfilm (plastic wrap), and chill in the fridge for 1 hour.
- Prepare the Filling: Peel, core, and slice the apples into 1cm (½-inch) wedges. Place them in a saucepan with the reserved lemon zest and remaining lemon juice.
- Add Spices & Dates: Stir in the chopped dates, sugar, cinnamon, and cloves. Cook over medium-low heat for 6–8 minutes, stirring occasionally, until the apples soften slightly. Set aside to cool.
- Preheat the Oven: Heat the oven to 200ºC/400ºF/gas 6.
- Roll the Pastry Base: On a floured surface, roll out one pastry disc to 5mm (¼ inch) thick. Use it to line a deep 20cm (8-inch) pie dish, pressing it into the edges. Trim the overhang to 2.5cm (1 inch).
- Fill the Pie: Spoon in the cooled apple and date mixture, packing it tightly.
- Roll the Pastry Lid: Roll out the second pastry disc to 5mm (¼ inch) thick. Brush the pastry edges with water, place the lid on top, and press to seal. Fold in the overhang and crimp the edges with your fingers.
- Prepare the Glaze: In a small bowl, beat the egg and milk together. Brush it over the pie. If you have leftover pastry, cut out shapes for decoration and stick them on with extra glaze.
- Vent & Sprinkle: Cut small incisions in the top of the pie to allow steam to escape. Sprinkle with extra demerara sugar.
- Bake the Pie: Bake for 35–40 minutes, or until the pastry is golden and crisp.
- Serve: Enjoy warm with pouring cream, ice cream, or lashings of custard.
Recipe Tips
- Use Cold Butter: For a flaky crust, keep the butter as cold as possible. Dice it and chill it before mixing with the flour.
- Chill the Dough: Let the pastry rest in the fridge for at least 1 hour. This helps it roll out smoothly and prevents shrinking during baking.
- Pre-Cook the Apples: Cooking the apples slightly before baking prevents a watery filling and keeps the pie from collapsing.
- Seal the Edges Well: Press the top and bottom pastry together firmly to avoid leaks. Crimp the edges for a decorative touch and a better seal.
- Let It Cool Before Slicing: The filling thickens as it cools, so wait at least 20 minutes before cutting to prevent a runny pie.
How To Store Leftovers?
- Refrigerate: Let the leftover apple and date pie cool to room temperature. Cover it tightly with plastic wrap or place it in an airtight container. Store in the fridge for up to 3 days. Serve cold or let it sit at room temperature for a few minutes before eating.
- Freeze: Wrap the pie (whole or in slices) in plastic wrap, then place it in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the fridge before serving.
Nutrition Facts
Serving Size: 1 slice (1 of 6 servings)
- Calories: 509
- Total Fat: 22.8g
- Saturated Fat: 13.2g
- Total Carbohydrate: 73.4g
- Dietary Fiber: 4.8g
- Sugars: 36.6g
- Protein: 7.4g
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