CATEGORY |
CUISINE |
TAG |
YIELD |
Fruits |
Vegetarian |
Desserts, Christmas, Fruits |
8 |
Servings |
INGREDIENTS
4 |
oz |
Tempeh |
2 |
|
Apples, peeled, cored, diced |
1/2 |
c |
Raisins |
1/2 |
c |
Currants |
1/2 |
c |
Dates, chopped |
1/3 |
c |
Pecans, chopped |
1/2 |
c |
Maple syrup |
1/2 |
c |
Orange juice |
1 |
tb |
Orange peel, grated |
1 |
ts |
Cinnamon |
1/2 |
ts |
Mace |
1 2/3 |
c |
Wholewheat pastry flour |
1/4 |
c |
Oil |
1/4 |
c |
Orange juice |
INSTRUCTIONS
MINCEMEAT FILLING
PIE CRUST
FILLING: Steam tempeh for 20 minutes, then either shred or dice finely.
Stir into the remaining ingredients in a large saucepan. Bring to a simmer
& cook for 10 minutes, stirring occasionally. Remove from heat & set aside
to cool.
CRUST: Pre-heat oven to 400F. Combine all the pie crust ingredients until
a soft dough is formed. Add more juice if necessary. Divide into 2 pieces,
one slightly larger than the other. Place larger ball of dough onto a
lightly floured surface & roll into a 9" circle. Place into an 8" pie
plate.
Spoon filling into the pie crust. Roll out remaining ball of dough & place
on top of the filling. Seal & crimp the edges. Bake for 10 minutes & then
reduce the heat to 325F & bake until the crust is lightly browned, about 30
minutes. Cool & serve.
"Vegetarian Gourmet", Winter 1995
Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Oct 10, 98
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