What To Do With Leftover Pastry Scraps? And More Of The Medjool!

The other day, I made a delightful cherry pie...

 with cherry infused whipped cream as a topping.

 
 And I had some pastry dough left over.
Oh... What to do?  What to do?

I had just enough pie dough left to fill a small oval baking dish.
Now, I need a filling...
Well, the hamster started running and I came up with this little pie-let.

Rosie's Fruit and Date Pie-let
1 apple, peeled and diced
1 pear, peeled and diced
juice of one lemon
1 tsp cinnamon
2 TB brown sugar
4 Medjool dates, pitted and chopped
2 TB minced celery

Combine all ingredients.  And yes.  I put celery in there.  Another "Trust Rosie" moment.
Pour into prepared crust.  If you have more leftover dough, make a lattice over top and roll up some pastry roses.  Yes.  Those are supposed to be roses up there.

Note:  I used a 7 x 4 1/2" oval baking dish because that's the amount of pie dough I had leftover from the other day.  If you don't have leftover pastry dough and want to use a regular 9-inch pie crust, I'd simply double the filling amounts.  Recipe for pie dough is here.

Another Note:  Find Medjool dates!  Seriously.  I had been using regular dried dates, since that's all that was available.  And then I discovered the Medjool date and had an epiphany. 

Brush pastry with an egg wash (1 egg beaten with 1 TB water) and sprinkle turbinado sugar over top.

Bake in a 375° oven for about 45 minutes, covering with foil if pastry gets too dark.

 Serve with cherry infused whipped cream.

Recipe for whipped cream is HERE.

  

 

 Enjoy!