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Maple pecan mincemeat pie
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| Artist: |
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| Categories: |
Christmas, Desserts, Fruits, Tarts & Pies |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| | MINCEMEAT FILLING | | 4
| oz | Tempeh | | | 2 ea Apples, peeled, cored, diced | | 1/2
| cup | Raisins | | 1/2
| cup | Currants | | 1/2
| cup | Dates, chopped | | 1/3
| cup | Pecans, chopped | | 1/2
| cup | Maple syrup | | 1/2
| cup | Orange juice | | 1
| tbsp | Orange peel, grated | | 1
| tsp | Cinnamon | | 1/2
| tsp | Mace | | | PIE CRUST | | 1 2/3
| cup | Wholewheat pastry flour | | 1/4
| cup | Oil | | 1/4
| cup | Orange juice |
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Procedures:
| 1 | Filling: steam tempeh for 20 minutes, then either shred or dice finely. | | 2 | Stir into the remaining ingredients in a large saucepan. | | 3 | Bring to a simmer & cook for 10 minutes, stirring occasionally. | | 4 | Remove from heat & set aside to cool. | | 5 | crust: pre-heat oven to 400°F. | | 6 | Combine all the pie crust ingredients until a soft dough is formed. | | 7 | Add more juice if necessary. | | 8 | Divide into 2 pieces, one slightly larger than the other. | | 9 | Place larger ball of dough onto a lightly floured surface & roll into a 9" circle. | | 10 | Place into an 8" pie plate. | | 11 | spoon filling into the pie crust. | | 12 | Roll out remaining ball of dough & place on top of the filling. | | 13 | Seal & crimp the edges. | | 14 | Bake for 10 minutes & then reduce the heat to 325f & bake until the crust is lightly browned, about 30 minutes. | | 15 | Cool & serve. | | 16 | "vegetarian gourmet", winter 1995 |
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