- 15 Jan
46 CST
33754%UICVM
8 gms per pie
2 whole wheat tortillas,
8 1/2 inch diameter
4gms
fat per tortilla, larger/smaller tortillas are okay, and fat free
might work. GofE ingredients are organically grown whole wheat
flour, water, aluminum-free baking powder, soybean oil, and sea 4 gms fat and 130 calories each pie filling (example follows)
4 granny smith apples
to get 12 slices per apple; and halve each of these slices
crosswise to make the apple bits match the berry sizes better)
12 oz. bag berries (ie. fresh cranberries, defrosted frozen raspberries)
1/2 c.
1 to 2 Tbs. sugar or Sucanat
2 Tbs. cornstarch (or 4 Tbs. flour)
water as needed
Cover the bottom of a pot with water. Add cranberries, if you are using
cranberries, and boil until they pop, about 10 minutes or less. Strain,
retaining the liquid. Cover bottom of pot with water again, or use some
of the cranberry liquid, or the liquid drained from the defrosted fruit.
Add apples to the pot, and simmer for about 5 minutes, until the apples
begin to start cooking. Add sugar, stir. Mix the cornstarch in about 2 Tbs. of cool or lukewarm liquid (you can use plain water), until the
cornstarch is dissolved. Add the cornstarch to the boiling pot, and stir continuously. If it starts to thicken too fast, remove from heat
and continue stirring until well mixed. Add berries, stir. Add any
optional ingredients (ie. lemon zest, kirschwasser liquor, currants).
Assemble the "crust" by softening a tortilla over heat briefly (if it
8 inch pie pan
can use a 9 inch pie pan if the tortillas you find are bigger, or patch
a bunch of small tortillas together in a rectangular pan). Pour in the
heated fruit mixture. Soften the second tortilla, and press on top of
the pie, pushing the near-edges down into the pie to seal the edges (as
the juices rise to help form a seal) and form a sort of fluted "crust-
edge". Score slice marks in the top crust, or cut a few air vents.
1 concentration of sugar water,
and sprinkle surface with sugar or sugar/cinnamon mix. Bake the pie for 15 minutes, at
400F, or remove as soon as the crust has become
crisp (<15 min). Let cool at room temperature at least 1 hour before
serving, to get the juices to set, otherwise serve hot. Serves 6.
Alternates: You may use two or more layers of tortilla, if you like, on
the bottom crust. No oil is necessary. :-)
