Maple pecan mincemeat pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Tempeh |
| 2 | eaches | Apples, peeled, cored, diced |
| ½ | cup | Raisins |
| ½ | cup | Currants |
| ½ | cup | Dates, chopped |
| ⅓ | cup | Pecans, chopped |
| ½ | cup | Maple syrup |
| ½ | cup | Orange juice |
| 1 | tablespoon | Orange peel, grated |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Mace |
| 1⅔ | cup | Wholewheat pastry flour |
| ¼ | cup | Oil |
| ¼ | cup | Orange juice |
Directions
MINCEMEAT FILLING
PIE CRUST
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