Cocoa Mock-Mince Pie

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* Exported from MasterCook *

 

Cocoa Mock-Mince Pie

 

Recipe By : Vegetarian Celebrations, by Nava Atlas, page 176

Serving Size : 8 Preparation Time :0:00

Categories : Fruits Pies And Pastry

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup dry unsweetened cocoa

1 teaspoon instant coffee

1/4 cup light brown sugar

2 tablespoons molasses

1/2 cup currants

1/2 cup golden raisins

2 medium Granny Smith apples -- peeled

cored and finely chopped

3/4 cup fine fresh bread crumbs

1/4 cup finely chopped walnuts or pecans

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon allspice

1/4 teaspoon ground ginger

1/4 teaspoon nutmeg

1 recipe Basic Pastry Crust

(see separate recipe)

***TOPPING***

1 tablespoon reduced-fat margarine

1/4 cup fine fresh bread crumbs

2 tablespoons light brown sugar

1/4 teaspoon cinnamon

 

Makes 1 9-inch pie, 8 servings

 

Mince pies are a long-standing Christmas tradition, but of course the

standard versions use mincemeat or suet. Nineteenth-century American

housewives began making mock-mince pies, and they're so good that I suspect

no one ever missed the meat. My version has an additional twist- a bit of

cocoa for a deep, rich flavor. If none of your guests have offered to

bring additional desserts, you might want to double this recipe.

 

Preheat the oven to 350 degrees.

 

Combine the first 4 ingredients in a large saucepan with 1/2 cup of

water. Bring to a simmer and stir until smoothly dissolved and

combined. Add the currants, raisins, and apples and simmer over low heat,

covered, for 10 minutes. Remove from the heat.

 

In a mixing bowl, combine the bread crumbs, nuts, vanilla, and

spices. Pour in the mixture from the saucepan and stir until thoroughly

combined. Pour into the pastry crust.

 

Melt the margarine in the same saucepan used previously. Remove from the

heat and stir in the bread crumbs, sugar, and cinnamon. Sprinkle over the

top of the pie. Bake for 35 minutes, or until the crust is golden.

 

Let cool and serve just warm or at room temperature.

 

Calories: 284, Carbohydrate: 52, Total fat: 7 g, Cholesterol: 1 g, Protein:

5 g, Sodium: 295 mg.

 

 

 

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