INGREDIENTS

INSTRUCTIONS

CRUST (FOR 8-INCH PIE
Prepare crust first by mixing salt into the fresh pastry flour, then adding
oil until flour begins to bead. Sprinkle barley malt over this mixture,
slightly mix, and add enough water to make a thick ball of dough. Quickly
roll out between two sheets of wax paper or on a board used for pie crusts.
Cut into a circle which is about 9-inches wide and place into lightly oiled
glass or stainless steel pie pan. Pierce the bottom of the pie crust and
sides lightly with a fork so the crust will not puff up and let the liquid
from the pie filling go under it.
Meanwhile, combine apples, 1/3 cup of apple juice and raisins and bring to
a boil. Cover and simmer 15 minutes. Mix in cinnamon and lemon juice.
Remove from heat and allow to cool. Combine kuzu and remaining 1 cup of
apple juice, stir until dissolved, and bring to a boil. Simmer about 1
minute or until transparent and thickened. Spoon apples into crust and pour
glaze over. Bake for about 40 minutes. ]]
Formatted by suechef@sover.net
NOTES : Pies originated in England as meat pies. In the American colonies,
apples and other fruit replaced beef and mince meat as the main filling.
Recipe by: Macrobiotics Online
Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Apr 15, 1998

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