| 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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