mince pie

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Mince " Wheat " Pie, by Chef Ron Pickarski

 

This is my answer to mince meat pie and is every bit as good as the

original in flavor but far superior in nutrition. Mince " Wheat " Pie won

a

silver medal in the 1988 International Culinary Olympics.

 

Serves 8

 

1 recipe Double Pie Crust (see below)

1 teaspoon canola oil

1/2 cup diced onions

3/4 teaspoon sea salt

2 cups water

1 1/2 cups packed ground seitan

1 cup peeled, cored, chopped Granny Smith apples or quince

1/2 cup diced dried apricots

1/2 cup currants or raisins

1/4 cup chopped roasted walnuts

1/2 cup Sucanot

2 tablespoons pecan butter

2 1/2 teaspoons cinnamon

1 1/2 teaspoons allspice

1 teaspoon grated lemon zest

1/4 teaspoon clove powder

2 tablespoons arrowroot

2 tablespoons lemon juice

2 tablespoons light rum

 

1) Preheat the oven to 375 degrees.

2) Prepare the piecrusts as directed in the recipe.

3)In a 10-inch frying pan, heat the oil and sauté the onions and salt over

medium heat for 5 minutes or until onions are transparent.

4) Add the water, seitan, apples, apricots, currants, walnuts, Sucanat,

pecan butter, cinnamon, allspice, lemon zest, and cloves. Bring to a

simmer and cook for 20 minutes.

5) Add the arrowroot/water mixture, stirring constantly. Cook for another

3 minutes or until mixture is thickened.

6) Remove pan from heat and add lemon juice and rum.

7) Transfer the filling to a covered container and refrigerate until cool.

When ready, pour filling into the prepared pie shell and cover it with the

second crust, sealing the edges well and making slits in the top to allow

steam to escape during baking. Bake for 45 minutes or until crust is

lightly browned and filling is slightly bubbling. Remove from oven and

cool on rack. Serve at room temperature.

 

 

Double Pie Crust, by Chef Ron Pickarski

 

There is no butter, lard, or hydrogenated shortening in this healthy

piecrust. When it comes out of the oven, the crust is hard, then

tenderizes as it cools. If you are a lactic vegetarian and want a flakier

crust, substitute butter for the canola oil.

 

Yield: 2 (9-inch) crusts

 

1 1/2 cups whole wheat pastry flour

1 1/2 cups unbleached white flour

1/4 teaspoon sea salt

1/2 cup coconut butter or canola oil

10 tablespoons cold water

 

1) In a large bowl, combine the flours and salt.

2) Gently blend in the coconut butter or canola oil with a fork or pastry

cutter, until the flour resembles a coarse meal.

3) Add the water and mix until the dough sticks together and pulls away

from the sides of the bowl.

4) Gently form the dough into a disc shape, cover with plastic wrap, and

refrigerate for 30 minutes.

Remove chilled dough from the plastic wrap and divide in half. On a

lightly floured surface, roll each half into a circle large enough to fit

and cover a 9-inch pie plate. The crust is now ready to use or freeze for

later use.

 

" No More Bull!, " p. 134-136, 1st published in " Eco-Cusine "

 

 

 

 

what is peace

to the people

who work the land

and die in wars?

it was learned in a game

that was played by us all

who held the top of the hill

from the rest was called the king

and I can't believe it all

was good for humankind