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Title: Maple Pecan Mincemeat Pie
Categories: Dessert Holiday Fruit
Yield: 8 Servings
| MINCEMEAT FILLING | ||
| 4 | oz | Tempeh |
| 2 | Apples, peeled, cored, diced | |
| 1/2 | c | Raisins |
| 1/2 | c | Currants |
| 1/2 | c | Dates, chopped |
| 1/3 | c | Pecans, chopped |
| 1/2 | c | Maple syrup |
| 1/2 | c | Orange juice |
| 1 | tb | Orange peel, grated |
| 1 | ts | Cinnamon |
| 1/2 | ts | Mace |
| PIE CRUST | ||
| 1 2/3 | c | Wholewheat pastry flour |
| 1/4 | c | Oil |
| 1/4 | c | Orange juice |
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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