BRATTLEBORO — Dough for two-crust pie
1 pound pitted and coarsely chopped Medjool dates
1 cup whole milk
1/2 cup unsweetened cocoa
1 cup fruity red wine
1 Tbsp. Grand Marnier
3/4 cup chopped pecans toasted in a 350-degree oven for 7-10 minutes until fragrant
1 tsp grated orange zest
1/4 cup brown sugar
2 eggs, lightly beaten
Preheat oven to 350 degrees.
Make your favorite recipe for a two-crust pie and line a 9” pie pan with one round, rolling out and reserving the other for the top. Refrigerate both while you prepare the filling.
Warm the milk in a small pan, then turn off the heat and soak the chopped dates in the milk for half an hour.
Mix the cocoa, red wine, Grand Marnier, pecans, orange zest, and brown sugar in another pan, then simmer slowly over low heat about 30 minutes until the sauce is reduced and slightly thick.
Stir every few minutes while sauce simmers so as not to burn the mixture. Cool slightly, then add to dates, and stir in eggs.
Remove pie dough from refrigerator and pour the filling into the bottom crust. Cover with top pastry and press edges together in some lovely decorative way. Cut slits in the top crust for ventilation.
Bake till golden, around 45–50 minutes. Cool on a rack at least 1 hour. Serve with loosely whipped cream and think of Egypt.