| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Thnksgiving, Pies | 8 | Servings | |
INGREDIENTS
| 3/4 | lb | Tofu,firm |
| 2 | c | Pumpkin,pureed,cooked |
| 3/4 | c | FruitSource |
| 2 | tb | Molasses,sorghum or cane |
| 1 1/2 | ts | Cinnamon,ground |
| 3/4 | ts | Nutmeg,grated |
| 3/4 | ts | Ginger,powdered |
| 1/2 | ts | Mace |
| 1/4 | ts | Sea salt |
| 1/2 | c | Pastry flour,whole-wheat |
| 1/2 | c | Flour,unbleached white |
| 3 1/2 | tb | Soy margarine,cut into bits |
| 1/4 | ts | Nutmeg,grated |
| 1 | ds | Salt(opt) |
| 3 | tb | Water,ice |
INSTRUCTIONS
FILLING SWEET CRUST 1. Place flour, margarine, nutmeg and salt in a food processor and process 10 seconds to a cornmeal texture. With processor running, add 1-1/2 T. ice water. Add remaining water slowly, and stop the machine as soon as the dough begins to form a ball. Tiny pieces of margarine should be visible in dough. 2. Form the dough into a ball and flatten into a thick dish. Flour your work surface and rolling pin and roll dough from center out to sides, turning into a perfect circle about 10 inches in diameter. 3. Place the rolling pin in the center of the dough. Fold half over the pin and transfer to a 9-inch pie plate, fold the rough edges under neatly or trim them. Cover pie plate with a slightly damp kitchen towel and place in the refrigerator. 4. Preheat oven to 350'. 5. Blend ingredients for filling until smooth and creamy in a blender or food processor. Pour into pie shell and bake for 1 hour. 6. Chill and serve. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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