2 (9 inch) tart shells
1/2 cup butter flavored shortening
1 cup white sugar
1 egg, beaten
6 1/2 cups chopped dates
1 1/2 cups all-purpose flour
1 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 (8 ounce) can crushed pineapple
Preheat oven to 400 degrees F (200 degrees C).
Combine the shortening and sugar. Brush pastry with egg, gently press into the bottom of a 9 inch pie pan (but some pie pans are larger than 9 inches). Press ingredients into pie shell with a spoon, leaving a mouthful.
Bake in preheated oven for 50 minutes. Cool completely, leaving tin shape. Pat onto bottom of a 9 inch pie pan. Using toothpicks or a fork, flatten remaining dough. Beat egg and lemon juice using a wire whisk alternately with the sugar mixture. Glaze evenly.
In a small saucepan, combine lemon zest and peach zest. Remove from heat.
With a wire whisk or heavy spoon, whisk butter mixture into crust. Place onto pie.
Bake at 400 degrees F (200 degrees C) for 45 minutes, or until pastry is golden. Cool slightly.
After 45 minutes, turn out onto flat surface and bake for an additional 1-1/2 hours. Cool completely, fold over and refrigerate unused sections of pastry. Freeze leftover pastry.
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