| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Pies, Vegetarian, Vegetables, Desserts | 8 | Servings |
INGREDIENTS
| 1 | c | TVP granules |
| 1 | c | Hot water |
| 4 | c | Tart apples, peeled & diced |
| 1 | c | Raisins *>OR<* currants |
| 1/2 | c | Apple cider |
| 1/2 | c | Brown sugar (reduce if need) |
| 1 | Orange,grated rind & juice | |
| 1 | Lemon,grated rind and juice | |
| 1 | ts | Cinnamon |
| 1 | ts | Nutmeg |
| 1 | ts | Mace |
| 1/2 | ts | Allspice |
| 1/2 | c | Chopped walnuts (optional) |
| 1 | Double crust for 9" pie |
INSTRUCTIONS
PLACE IN LARGE KETTLE STIR IN HAVE READY Bring first group of ingredients in kettle to a boil, reduce heat and simmer gently until apples are soft, about 20 minutes. Stir in spices and nuts and cook 5 minutes more. Keep in a covered jar in refrigerator until ready to use. Makes 1 quart. TO MAKE PIE: Line a 9" pie plate with the bottom crust, fill with mince mixture, top with crust, seal edges by crimping together, slash top in 6 places. Brush a little soy milk onto the crust. Bake at 375F about 1 hour until nicely browned. If pie begins to brown too soon, lay a piece of foil lightly over the top. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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