| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Vegetarian | Christmas, Desserts, 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 | T | Orange peel, grated |
| 1 | t | Cinnamon |
| 1/2 | t | Mace |
| 1 2/3 | c | Wholewheat pastry flour |
| 1/4 | c | Oil |
| 1/4 | c | Orange juice |
INSTRUCTIONS
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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