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)

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