| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Pies, Vegetarian, Vegetables, Desserts |
8 |
Servings |
INGREDIENTS
| 1 |
c |
TVP granules |
| 1 |
c |
Hot water |
| 4 |
c |
Tart apples, peeled & diced |
| 1 |
c |
Raisins *>OR<* currants |
| 1/2 |
c |
Apple cider |
| 1/2 |
c |
Brown sugar (reduce if need) |
| 1 |
|
Orange,grated rind & juice |
| 1 |
|
Lemon,grated rind and juice |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Nutmeg |
| 1 |
ts |
Mace |
| 1/2 |
ts |
Allspice |
| 1/2 |
c |
Chopped walnuts (optional) |
| 1 |
|
Double crust for 9" pie |
INSTRUCTIONS
PLACE IN LARGE KETTLE
STIR IN
HAVE READY
Bring first group of ingredients in kettle to a boil, reduce heat and
simmer gently until apples are soft, about 20 minutes. Stir in spices and
nuts and cook 5 minutes more. Keep in a covered jar in refrigerator until
ready to use. Makes 1 quart. TO MAKE PIE: Line a 9" pie plate with the
bottom crust, fill with mince mixture, top with crust, seal edges by
crimping together, slash top in 6 places. Brush a little soy milk onto the
crust. Bake at 375F about 1 hour until nicely browned. If pie begins to
brown too soon, lay a piece of foil lightly over the top.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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