| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New England | Macrobiotic | 1 | Servings | |
INGREDIENTS
| 2 | qt | Squash Or Pumpkin; Pureed |
| 1 | tb | Agar agar powder |
| 2 | tb | Arrowroot |
| 1 | ts | Sea salt |
| 1 | ts | Cinnamon; up to 2 |
| 1 | c | Barley malt |
| 1/4 | c | Tahini |
| 1/2 | qt | Pastry flour |
| 1 | pn | Sea salt |
| 1 | c | Corn oil |
| 1 | c | Apple juice |
INSTRUCTIONS
CRUST (FOR 2 PIES Cook squash in very little water and blend. Mix arrowroot, agar agar, and cinnamon in cool water and add to pur.ed squash. Combine ingredients, roll out dough, and form crust about 1/4- inch thick. Add filling to crust, top with walnuts, and bake at 300 degrees for 40 minutes. Formatted by susechef@sover.net NOTES : Open Sesame, the macrobiotic restaurant in Brookline Village, makes one of New England's best pumpkin pies, as generations of Kushi Institute students can testify. Recipe by: Macrobiotics Online Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Apr 15, 1998
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