| 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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