-MINCEMEAT FILLING-
4 oz Tempeh
2 Apples, peeled, cored, diced
1/2 c Raisins
1/2 c Currants
1/2 c Dates, chopped
1/3 c Pecans, chopped
1/2 c Maple syrup
1/2 c Orange juice
1 tb Orange peel, grated
1 ts Cinnamon
1/2 ts Mace
PIE CRUST
1 2/3 c Wholewheat pastry flour
1/4 c Oil
1/4 c Orange juice
FILLING: Steam tempeh for 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 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 9″ circle. Place into an 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 325F & bake until the crust is lightly browned, about 30
minutes. Cool & serve.
“Vegetarian
Yields
8 Servings