Cape Breton Pork Pies – ( NO PORK IN THE PIES)

During hard butter was available. Lard was used, which was made from pork fat. We use butter and we still call these Cape Breton Pork Pies.



2 cups flour

2 tablespoons icing sugar

1 cup butter


2 ¼ cups chopped, pitted dates

1 cup water

1/4 cup brown sugar

1 teaspoon vanilla extract


¼ cup butter

2 ¼ cups icing sugar

2 tablespoons milk

1 teaspoon maple extract

DIRECTIONS PREHEAT oven to 325 F (165 C). SHELLS: Sift together flour and 2 tablespoons icing sugar in a bowl. Cut in 1 cup butter and knead until well blended. Form dough into 3/4 inch balls. Press evenly into 1 1/2 inch cups on the bottom and up the sides to form a shell. BAKE in preheated oven until pale gold (about 16 minutes). Let shells cool in the pan. Gently loosen and remove them from pan using a knife.

FILLING: Combine dates, water, brown sugar, and salt in a saucepan. Bring to a gentle boil for about 10 minutes, stirring constantly. Mash dates with a fork as they cook. Remove from heat and stir in vanilla. Allow mixture to cool before spooning into shells.

ICING:  Cream 1/4 cup butter in a small bowl with an electric mixer. Gradually add 1 cup of icing sugar while continuing to mix. Add the milk, remaining 1 1/4 cups icing sugar, and maple extract. Beat at high speed until smooth. Icing should be thick enough to pipe.

Spoon mixture into pastry bag with a small round or star-shaped tip. Pipe a swirl of icing on each tart. Enjoy!


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