Maple Pecan Mincemeat Pie Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
MINCEMEAT FILLING
4 ounce: Tempeh,
2 each: 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,
Directions:
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 Gourmet", Winter 1995
Source from luhu.jp
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 Gourmet", Winter 1995
Source from luhu.jp