My late husband and his daughter loved sour cream raisin pie. But oddly, she always picked out all the raisins and only ate the sour cream custard and the crust.
Hello dear Glen and Julie and all friends 🤗💐💕I love all dates recipes so much, I’m so happy to learn how to make your wonderful date pie thanks a lot 💝😊 my family’s favourite pie is pecan pie coconut custard pie, and the classic apple pie 🥰 Have a great thanksgiving weekend everyone 🙏🌹🌿❤️
I continue to LOVE the ‘no music’ aspect of your channel. It really lends to the relaxed feeling of being in your kitchen. - also, I saw a Good Eats episode on pie and Alton placed a 2nd pie tin into the 1st one (on the dough), inverted it and par baked it that way. Like you he said this avoids shrinkage and also allows any fat to drop off that might otherwise pool at the bottom. That last part seemed a bit extreme, but seemed like a good technique. Never tried it.
Yes. I'm a professional musician and if there's something I hate its background music. If the music is good, I want to hear it unobstructed, if it's bad I don't want to hear it.
Happy Thanksgiving to you all in Canada. For American holidays, Thanksgiving is my favorite. Being thankful for all the years growth, and harvest, the seasons changing, and celebrating with family & friends. Hope you enjoyed your meal.
Glen, Jules & friends of PI. First to answer your question, Blueberry. and one observation. I always egg wash my bottom crust thoroughly to make it 'water proof' perhaps sog-proof is closer to the truth. I like a pie to maintain it's bottom integrity even if I have it in the fridge a couple of days, they never seem to last longer than that. From my reading of cookbooks from all around the world I've come to expect that there is nothing that I've ever discovered in the kitchen that hasn't been already found out by the billions of world cooks over the centuries, even my failures hehehe. Thanks for this slice of Canadian Thanksgiving, I do adore dates. Jim Oaxaca Mexico
I made the wild rice, cheese and broccoli casserole for thanksgiving with stuffed cornish game hens and this week I'm making the date custard pie. The casserole was delicious! Thank you.
This is the coolest pie I've ever seen. Never heard of date custard, date pie, or date custard pie. In the ancient world, dates were subsistence food all in many places in Asia, Africa, and southern Europe. In the US, many people never tried dates and some think they're candied fruit. There's literally hundreds of varieties of dates and they can be very different from each other and different varieties can be consumed at different stages of ripening. Great video Glenn 👍. Julie is very lucky 😉
Happy Thanksgiving! 🥧🍗🇨🇦 We had our dinner yesterday, on the menu was- turkey, dressing, mashed potatoes, gravy, broccoli/cheese casserole, green bean casserole. For dessert- homemade pies: apple, dutch apple and pumpkin with whipped cream and chocolate chip cookies. Your dinner looks absolutely scrumptious Glen and Julie!! Thank you for sharing.
it must be some time approximating your Canadian thanksgiving for this year, 21. thank you for your always loving and interesting content. god bless you glen, and julie and family.
I love watching your presentations, I especially enjoy being surprised by the little tips (re scrunching baking paper) you don't expect and the "but of course !" (ah ha ! moments) Thanks Glen ( Carl from Sydney)
I have a dairy sensitivity, so I'm trying this with Ripple pea milk, I think the dates will help disguise the slightly earthy/grassy taste of the pea milk. When I made mashed potatoes with the pea milk, I found that adding roasted garlic helped cover the pea milk taste and bring back some of the sweetness that cow's milk dairy would have provided..
My favorite dessert is sticky toffee pudding, its basically a date cake with a cream or custard sauce. Absolutely delicious!!!!! Here in the states very few people know what it is, as i guess it's more of a European dessert. If you like dates, ya may wanna check it out. I think theyre absolutely amazing!
I've noticed you've got a North American, lower-case "pyrex" pie dish - soda lime glass. If you can find them, look for the upper-case "PYREX" dishes that are made in France from borosilicate glass, like vintage pyrex used to be made from.
It’s a scandal that new glass labeled Pyrex is just tempered somewhat heat-resistant soda-lime glass. It’s getting harder to find vintage real Pyrex at thrift shops but I should make a renewed effort
Funny story; I went to Israel a few years ago in the middle of summer. I tried to stay ahead of the dehydration I was suffering from but it was just impossible. The result was terrible, uncomfortable constipation, yes I admit it. I was miserable the first few days. I remembered that dates are packed with fiber and they were served at every single meal so I began to eat 4 or 5 or more every day and it did help. Now I gladly eat them voluntarily.
I love the channel and have been enjoying many of the Old Cookbook Recipes during our Coronavirus Quarantine. Recently began watching old Episodes of Top Chef Canada and the first season had a dessert challenge that featured 3 famous Canadian Desserts - Butter Tarts, which I knew from your channel and 2 others - Blueberry Grunt and a Nanaimo Bar. Just wondering if the other two you and Jules have every had or made - both looked very interesting!!
We have a significant number of Canadians living here and many of the restaurants offer a Canadian Thanksgiving dinner (and then next month for the US Thanksgiving.)
The egg wash of the parbaked shell reminds me of a La Pâte de Dom's technique for making Pâte Sucrée. However, in their recipe the tart shell is baked after the egg wash, then lightly dusted while hot with powdered sugar. The end result is a shiny lacquered-like pie tart shell impervious to wet fillings. Of course, that tart shell recipe is for filings that don't need further cooking.
This looks delicious! Not a great fan of dates but I would definitely do this with sultanas and chopped apricots, soaked in a drop of orange liqueur. Mmm. My favourite pie... Oh. The one in front of me, definitely. :-)
I wonder if you lightly floured the dates first if you could mix them into the custard then fill the pastry if that would give you a more even distribution of the dates?
Maybe you should make Julie the same pie but with mixed fruits in it. Chopped up dried pineapple and cherries. Would go good with a ham probably. Maybe you can do that closer to American Thanksgiving.
Pie is not high on dessert menu for me ( dont like crust) but egg custard is my favorite. My recipe is about same as yours including nutmeg. Just adds that something!
Thanks for sharing some interesting holiday recipes! Also, for poking holes in the crust, is it puncturing straight through with the utensil hitting the pie pan or is poking without going all the way through the dough? I might be overthinking it, but it will keep bothering me.
Would soaking the raisins, you suggested as an alternative to the dates, in brandy, whisky or sherry work or not? Would using British xmas mincemeat work too? 🤔
Raspberries! But since they are much less sweet than dates, I'd either sweeten the custard or cover the berries in sugar and let sit as one normally does for raspberries.
my grandmother would make what we called a finzel pie(don't have any idea @ the spelling ) which was made by putting berries or rhubarb in the pie shell then mixing milk, eggs, and sugar together and pouring it on top. Bake till the custard sets. The fruit would bleed into the custard and float enough to be showy at the top of the pie. Pretty and delicious!
Let's talk pie weights - If the beans aren't any good to cook afterwards maybe it's just better to get pie weights? I've tried keeping the beans for future use, but about two months down the road when I went to reuse them, they didn't smell all that great. Any thoughts?
Hey Glen and Jules, Happy THanksgiving! Question, have you ever made a hand raised pie with a crimped lid and a meaty layered filling and a gelatin jelly? I think you might enjoy the challenge.
I'm going to try this but with a small change: Puree the dates (soak in a little water for a day or two to get tender, then cook them until and blend/sieve them to remove peels, etc) and add them custard filling.
This 68 year old Canadian has never heard of date custard pie. It may be traditional in Glen's family, but I do not think that tradition is widespread. The rest of us Canadians eat Pumpkin pie, apple pie, lemon meringue, cherry, raspberry, peach, rhubarb, strawberry, blueberry. My late mother's favourite pie was blueberry.
It would be interesting to test whether the crust is more flaky if the pie is prepared according to your Grandmother's way of baking or your current method.
This may seem like a silly question but how far ahead can you make a pie like this? And would you store it in the fridge? I assume yes it needs to be refrigerated because of the custard?
Slightly confused here, what kind of dates did you use Glen for the pie? We have 5+ different varieties of dates here in California. I’d love to try making this.
Don't overthink it - use the kind of dates you like. Most late 1800s Canadian cookbooks with this style of pie just say 'dates', letting the cook decide; or use whatever was available.
Thanks for watching Everyone! *What's your favourite PIE???*
*As always the full recipe is in the description box.*
Pecan pie. And fruit pies second.
My late husband and his daughter loved sour cream raisin pie. But oddly, she always picked out all the raisins and only ate the sour cream custard and the crust.
Apple, coconut cream pie, or like you Glen, any pie put in front of me.
Hello dear Glen and Julie and all friends 🤗💐💕I love all dates recipes so much, I’m so happy to learn how to make your wonderful date pie thanks a lot 💝😊 my family’s favourite pie is pecan pie coconut custard pie, and the classic apple pie 🥰 Have a great thanksgiving weekend everyone 🙏🌹🌿❤️
Still a sucker for a rat coffin!
I continue to LOVE the ‘no music’ aspect of your channel. It really lends to the relaxed feeling of being in your kitchen. - also, I saw a Good Eats episode on pie and Alton placed a 2nd pie tin into the 1st one (on the dough), inverted it and par baked it that way. Like you he said this avoids shrinkage and also allows any fat to drop off that might otherwise pool at the bottom. That last part seemed a bit extreme, but seemed like a good technique. Never tried it.
Yes. I'm a professional musician and if there's something I hate its background music. If the music is good, I want to hear it unobstructed, if it's bad I don't want to hear it.
I didn't even notice there was no background music. I like it! I mean, I love music, but background music in TH-cam videos, not so much.
10:14 Glen says “play with the bottom, as you like” is not only good pie advice but just good general life advice. Stay frosty everyone. 😄
Happy Thanksgiving to you all in Canada. For American holidays, Thanksgiving is my favorite. Being thankful for all the years growth, and harvest, the seasons changing, and celebrating with family & friends. Hope you enjoyed your meal.
Been waiting on this one! It’s 1am and I’m staying up just to watch this! Well worth it, I’m so tempted to make one now
Nocturnal Aussies represent!!
"Play with the bottom as you like"
Thanks Glen, I think I will.
Lol 😁
Oh boy...
I'm waiting :^)
Happy Thanksgiving Canadian Friends!! Love your show and love your recipes!
The amazing disappearing pie weights. My favorite pie, strawberry .
And what happened to the pleated crust? We are onto his Canadian trickery!
Being Polish, my mind immediately went to chopped prunes. I may have a project this weekend...
Excellent tip on crumpling that parchment paper, why have I never thought of that, it makes so much sense!
My dad has a joke:
Did I ever tell you about the worst pie I ever had? Ooh it was good!
Glen, Jules & friends of PI. First to answer your question, Blueberry. and one observation. I always egg wash my bottom crust thoroughly to make it 'water proof' perhaps sog-proof is closer to the truth. I like a pie to maintain it's bottom integrity even if I have it in the fridge a couple of days, they never seem to last longer than that. From my reading of cookbooks from all around the world I've come to expect that there is nothing that I've ever discovered in the kitchen that hasn't been already found out by the billions of world cooks over the centuries, even my failures hehehe. Thanks for this slice of Canadian Thanksgiving, I do adore dates. Jim Oaxaca Mexico
That's it we're moving to Canada. Happy Thanksgiving from a pair of Australians!
I made this today, sooooo good! Such a fun way to end Thanksgiving dinner. The second slice was fantastic, cold with a drizzle of maple syrup!
Never thought of using dates in a pie. I love dates so I will definitely try this.
I made the wild rice, cheese and broccoli casserole for thanksgiving with stuffed cornish game hens and this week I'm making the date custard pie. The casserole was delicious! Thank you.
Have to try this but may I say that broccoli wild rice casserole looks delightful!
I love the deep dish pies, berries especially of the blueberry family...
I love egg custard and I love dates so this will be a recipe that I shall be making. Thank you.
I always crumple my parchment now after you had given that tip in one of the first videos I watched. My life will never be the same!!
I love dates. We always had them on the holidays. Thanks.
A wonderful change from pumpkin pie (which I love! ) but a nice alternative!
I just watched your date slice vlog and thought yummmm but this dish as a custard lover double yummm.
Thank you! Love the full episodes.
Sorry U-Tube is pushing shorts.
Happy Thanksgiving, Glen & Jules!
I’m with you, Jules! Custard looks fabulous!!! ♥️
What an epic feast! Happy Thanksgiving 😊
Love your videos, I'm so happy I found your channel
It is dates season in Tunisia, I will give your pie a try next weekend. Looks amazing thx for the amazing video.
parbaking is the new move for me!
This is the coolest pie I've ever seen. Never heard of date custard, date pie, or date custard pie. In the ancient world, dates were subsistence food all in many places in Asia, Africa, and southern Europe. In the US, many people never tried dates and some think they're candied fruit. There's literally hundreds of varieties of dates and they can be very different from each other and different varieties can be consumed at different stages of ripening. Great video Glenn 👍. Julie is very lucky 😉
"just play with the bottom" great advice!
Par-baking! I'm always learning something new from you Glen
Giving this a go tomorrow. Never done a pie crust before. I'm keen and I know with your vids I'll get it good
Dates! This pie could be on the Old Cookbook Show!
I love pumpkin pie best, and I love the Libby’s recipe best. With whipped cream. It’s a huge treat every year. Yum!
Happy Thanksgiving! 🥧🍗🇨🇦
We had our dinner yesterday, on the menu was- turkey, dressing, mashed potatoes, gravy, broccoli/cheese casserole, green bean casserole. For dessert- homemade pies: apple, dutch apple and pumpkin with whipped cream and chocolate chip cookies. Your dinner looks absolutely scrumptious Glen and Julie!! Thank you for sharing.
Happy Thanksgiving, Loves! Your channel has been a Blessing during these Extraordinary Times!
Oh wow, this is a pie I'd never thought of. Thanks. :)
I've never heard of a date custard pie but I love both ingredients so I'm sure I would love it. Thanks for sharing it.
it must be some time approximating your Canadian thanksgiving for this year, 21. thank you for your always loving and interesting content. god bless you glen, and julie and family.
This week has been phenomenal. Happy to have a video so frequently. Blessings on your Thanksgiving!
I will have to try this recipe! Happy Thanksgiving 2021!
Thanks to this video/recipe I now know what I will be thankful for.
I love watching your presentations, I especially enjoy being surprised by the little tips (re scrunching baking paper) you don't expect and the "but of course !" (ah ha ! moments) Thanks Glen ( Carl from Sydney)
Being an Australian I hadn't heard of this pie before -- looks good. I might give it a go around Xmas time.
Coconut cream and banana cream pies are my families favorites lol
I have a dairy sensitivity, so I'm trying this with Ripple pea milk, I think the dates will help disguise the slightly earthy/grassy taste of the pea milk. When I made mashed potatoes with the pea milk, I found that adding roasted garlic helped cover the pea milk taste and bring back some of the sweetness that cow's milk dairy would have provided..
I was going to make a pecan pie for canadian thanksgiving, but this sounds too lovely too pass!
I really enjoy watching your channel ... its just fun to watch you two enjoy your cooking ... Happy Thanksgiving!
Dates are my favourite dried fruit.
Happy Canadian Thanksgiving from New Zealand!
Key lime, lemon meringue and strawberry are my favorite pies
Pumpkin with a vinegar crust. I haven't ever had this one though 😉. I did share it to my cousin that has a pie shop.
You know why you use both terms? Because you are a legend and you don't give a f&%%. Rock on, dude. I love you guys!
My favorite dessert is sticky toffee pudding, its basically a date cake with a cream or custard sauce. Absolutely delicious!!!!! Here in the states very few people know what it is, as i guess it's more of a European dessert. If you like dates, ya may wanna check it out. I think theyre absolutely amazing!
I've noticed you've got a North American, lower-case "pyrex" pie dish - soda lime glass. If you can find them, look for the upper-case "PYREX" dishes that are made in France from borosilicate glass, like vintage pyrex used to be made from.
It’s a scandal that new glass labeled Pyrex is just tempered somewhat heat-resistant soda-lime glass. It’s getting harder to find vintage real Pyrex at thrift shops but I should make a renewed effort
Have you ever tried a buttermilk pie. Delicious.
I love buttermilk pie! I hardly ever make it cuz I’m the only one in my family that likes it and I DO NOT need to eat a whole pie by myself.
Happy Thanksgiving!
Hey Glen, I do that painting with an egg, but I think it works better with just the yolk.
oh man so yummy looking
Thank you for sharing your experience and ideas, great recipe for Fall or Winter.
Love to see you make shoofly pie and black bottom pie!
Funny story; I went to Israel a few years ago in the middle of summer. I tried to stay ahead of the dehydration I was suffering from but it was just impossible. The result was terrible, uncomfortable constipation, yes I admit it. I was miserable the first few days. I remembered that dates are packed with fiber and they were served at every single meal so I began to eat 4 or 5 or more every day and it did help. Now I gladly eat them voluntarily.
i'm not Canadian but i'd love to come for that dinner LOL
Hey Glen, long time viewer, first time supporter. Have a great canadian Thanksgiving.
Happy thanksgiving
Delish. I'd grate extra nutmeg over the custard as it goes back in the oven. As the sainted Delia Smith would do.
I love the channel and have been enjoying many of the Old Cookbook Recipes during our Coronavirus Quarantine. Recently began watching old Episodes of Top Chef Canada and the first season had a dessert challenge that featured 3 famous Canadian Desserts - Butter Tarts, which I knew from your channel and 2 others - Blueberry Grunt and a Nanaimo Bar. Just wondering if the other two you and Jules have every had or made - both looked very interesting!!
We have a significant number of Canadians living here and many of the restaurants offer a Canadian Thanksgiving dinner (and then next month for the US Thanksgiving.)
Happy thanksgiving, my favorite pie to make is a mock apple pie
Happy Thanksgiving - Day 3!
That is one rustic looking pie :)
The egg wash of the parbaked shell reminds me of a La Pâte de Dom's technique for making Pâte Sucrée. However, in their recipe the tart shell is baked after the egg wash, then lightly dusted while hot with powdered sugar. The end result is a shiny lacquered-like pie tart shell impervious to wet fillings. Of course, that tart shell recipe is for filings that don't need further cooking.
My mother used dry corn instead of beans for her pie weights. Interesting!
Ball bearings at my house, sourced directly from the garage after a good cleaning.
Julie and I are in agreement about the dates!!!!
Oh boy I love coconut but I can’t blame ya! Looks amazing cheers
This looks delicious! Not a great fan of dates but I would definitely do this with sultanas and chopped apricots, soaked in a drop of orange liqueur. Mmm.
My favourite pie... Oh. The one in front of me, definitely. :-)
That pie😍!!!
Looks absolutely fab! Quick question about the eggs - large or extra large?
You should have shown us how you get all those fiery hot pie weighs out of the shell when it came out of the oven. Always a challenge for me
I wonder if you lightly floured the dates first if you could mix them into the custard then fill the pastry if that would give you a more even distribution of the dates?
Maybe you should make Julie the same pie but with mixed fruits in it. Chopped up dried pineapple and cherries. Would go good with a ham probably. Maybe you can do that closer to American Thanksgiving.
Pie is not high on dessert menu for me ( dont like crust) but egg custard is my favorite. My recipe is about same as yours including nutmeg. Just adds that something!
Thanks for sharing some interesting holiday recipes!
Also, for poking holes in the crust, is it puncturing straight through with the utensil hitting the pie pan or is poking without going all the way through the dough? I might be overthinking it, but it will keep bothering me.
All the way through.
Glen & Friends Cooking thank you! Hope your family enjoys the weekend.
Would soaking the raisins, you suggested as an alternative to the dates, in brandy, whisky or sherry work or not? Would using British xmas mincemeat work too? 🤔
Raspberries! But since they are much less sweet than dates, I'd either sweeten the custard or cover the berries in sugar and let sit as one normally does for raspberries.
my grandmother would make what we called a finzel pie(don't have any idea @ the spelling ) which was made by putting berries or rhubarb in the pie shell then mixing milk, eggs, and sugar together and pouring it on top. Bake till the custard sets. The fruit would bleed into the custard and float enough to be showy at the top of the pie. Pretty and delicious!
Let's talk pie weights - If the beans aren't any good to cook afterwards maybe it's just better to get pie weights? I've tried keeping the beans for future use, but about two months down the road when I went to reuse them, they didn't smell all that great. Any thoughts?
Hey Glen and Jules, Happy THanksgiving! Question, have you ever made a hand raised pie with a crimped lid and a meaty layered filling and a gelatin jelly? I think you might enjoy the challenge.
I'm going to try this but with a small change: Puree the dates (soak in a little water for a day or two to get tender, then cook them until and blend/sieve them to remove peels, etc) and add them custard filling.
This 68 year old Canadian has never heard of date custard pie. It may be traditional in Glen's family, but I do not think that tradition is widespread. The rest of us Canadians eat Pumpkin pie, apple pie, lemon meringue, cherry, raspberry, peach, rhubarb, strawberry, blueberry. My late mother's favourite pie was blueberry.
I love coconut and banana
Yum
May I ask why you don’t cut off the excess pie crust before you bake it? My mum always does that but leaves a little excess for shrinkage.
It would be interesting to test whether the crust is more flaky if the pie is prepared according to your Grandmother's way of baking or your current method.
Dried apricots and raisins. Don't doubt me.
This may seem like a silly question but how far ahead can you make a pie like this? And would you store it in the fridge? I assume yes it needs to be refrigerated because of the custard?
It will keep in the fridge for a couple days - I usually make it the night before.
Slightly confused here, what kind of dates did you use Glen for the pie? We have 5+ different varieties of dates here in California. I’d love to try making this.
Don't overthink it - use the kind of dates you like. Most late 1800s Canadian cookbooks with this style of pie just say 'dates', letting the cook decide; or use whatever was available.
Have you tried deglat noor dates instead of madjool dates? They are not near as sweet. I like them a lot better.
Hey Glen - this isn’t in the Thanksgiving playlist; I found it through search.