| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | 1 | servings | |
INGREDIENTS
| 3 | c | Tofu; (silken soft is best) |
| 1/3 | c | FRESH lemon juice; (this is crucial) |
| 1/4 | c | Oil; plus |
| 1/4 | c | Margarine; melted and cooled |
| 1 | c | Sugar; (or 1 1/4) |
| 3/4 | ts | Salt |
| 1 1/4 | ts | Vanilla |
| 1/4 | c | Water or soymilk; IF necessary |
| 2 | c | Flour |
| 1/2 | c | Sugar |
| 1/4 | ts | Salt |
| 2 | tb | Oil |
| 1/4 | c | (scant) soft margarine |
| 2 | tb | Water |
INSTRUCTIONS
FILLING CRUMB CRUST Filling: Blend ingredients well, in order, in a blender, until thick and creamy (add liquid at end only if needed to blend tofu). Pour into partially baked crumb crust (below) and bake at 350 F 1/2 hour or until tofu is set in the middle. Top with fruit or fruit syrups if desired. Makes 1 9-inch pie. Crumb Crust: Mix dry ingredients. Work in oil and margarine. Work in water (should be crumbly). Pat on bottom and halfway upsides of 9" pie pan. Partially bake 10 min at 350 F (be careful, it can burn easily). Fill and bake as above. Posted to JEWISH-FOOD digest by Shaul and Aviva Ceder <ceder@netvision.net.il> on Dec 24, 1998, converted by MM_Buster v2.0l.
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