For the filling:
✤250g dates, chopped
✤1 apple, peeled, cored and chopped (~230g)
✤50g stem ginger, chopped (or to taste)
✤50 mL dark rum
✤50g dark brown sugar
✤50g butter, cut into tiny pieces
For the crust:
✤250g all-purpose flour
✤30g powdered sugar
✤125g butter, cut into cubes
✤1 egg, yolk & whites separated
✤ Cold ice water
❖Mix together all filling ingredients except butter; set aside.
❖In a large bowl, sift together the flour & powdered sugar. Cut in the 125g butter with a pastry cutter until mix resembles fine breadcrumbs. Add egg yolk & only enough ice water to bring dough together. Wrap and chill 15 min.
❖Roll out 2/3 pastry and use to line an 8-in flan tin or pie plate. Pile the filling mix into pie crust and level the top. Dot with the 50g butter.
❖Roll out remaining pastry and cut into thin strips. Weave strips into lattice on top. If needed, stick the lattice to the crust with a little beaten egg white (or just pinch), then brush the lattice with the egg white to glaze. Chill pie for 20 min.
❖Preheat oven to 400°F (200°C).
❖Bake in center of oven for 15 min. Reduce oven temperature to 350°F (177°C) and bake another 15-20 min, until golden. Let cool slightly before slicing.
