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

During hard times..no butter was available. Lard was used, which was made from pork fat. We use butter and we still call these Cape Breton Pork Pies.

Recipe

Shell

2 cups flour

2 tablespoons icing sugar

1 cup butter

  Filling

2 ¼ cups chopped, pitted dates

1 cup water

1/4 cup brown sugar

1 teaspoon vanilla extract

Icing

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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