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

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