Gravenstein applie pie w/ millet crust
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Pumpkin seeds |
| ⅔ | cup | Millet, rinsed well |
| ½ | cup | Apple juice or cider |
| 7 | mediums | Gravenstein apples, grated |
| ⅛ | teaspoon | Sea salt |
| ½ | teaspoon | Cinnamon |
| 1 | tablespoon | Arrowroot |
| ¼ | cup | Cranberries, halved |
| Mint leaves to garnish | ||
Directions
Gravensteins are the best apples for maing pies, but any sweet apple will work in this recipe. The unusual crust is rich and crunchy - a delicious alternative for people with wheat allergies.
PREP TIME: 25 minutes, BAKING TIME: 45 minutes Preheat oven to 375F. Place pumpkin seeds in a single layer in a 9" pie plate and bake until popped (10-15 mins); stir seeds once or twice while cooking. When done cooking, coarsley grind pumpkin seeds in a mortar and a pstle or coffee grinder.
Combine pumpkin seends and millet in a bowl. Pour apple juice into a small pot and bring to a boil; remove from heat and pour over seed/millet mixture. Stir well to mix, then pour into pie plate. Use a wooden spoon to push mixture up the sides of the pie plate.
In another bowl, combine grated aples, salt, cinnamon and arrowroot; mix well. Spoon this mixture over the millet crust; smooth with the back of spoon. Top with halved cranberries, cover with foil and bake 45 minutes to one hour. Let cool completely before slicing.
Calories: 192, Fat: 1.7, % fat calories: 8, cholesterol: 0, Carbohydrates: 44, Fiber: 6⅘.
Posted to Digest eat-lf.v096.n211 Date: Wed, 6 Nov 1996 14:05:07 -0500 (EST) From: mleberte@... (Michelle Leberte)