| 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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