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Ingredients Jump to Instructions ↓

  1. --MINCEMEAT FILLING--

  2. 4 oz Tempeh

  3. 2 ea Apples, peeled, cored, diced

  4. 1/2 c Raisins

  5. 1/2 c Currants

  6. 1/2 c Dates, chopped

  7. 1/3 c Pecans, chopped

  8. 1/2 c Maple syrup

  9. 1/2 c Orange juice

  10. 1 tb Orange peel, grated

  11. 1 t Cinnamon

  12. 1/2 ts Mace

  13. --PIE CRUST--

  14. 1 2/3 c Wholewheat pastry flour

  15. 1/4 c Oil

  16. 1/4 c Orange juice

  17. 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

  18. 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

  19. 9" circle. Place into an

  20. 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

  21. 325F & bake until the crust is lightly browned, about 30 minutes. Cool & serve. "Vegetarian Gourmet", Winter

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