 |
 |
 |
 |
Co-op Carrot Apple Pie
This is adapted from the New York Times Natural Foods Cookbook, Jean Hewitt.
Crust:
3 cups whole wheat flour
1 cup mixed flours (rice, soy, buckwheat etc)
½ teaspoon sea salt
2/3 cup corn oil
strong, chilled peppermint tea
With hands, mix the oil into the flours until it almost forms a ball. Add only enough tea to make a smooth dough, kneading as little as possible. Cover and let rest 30 minutes.
Filling:
4 Red Delicious or Cortland apples, peeled or not, cored, finely chopped
1 cup carrot juice
¼ cup (4 tablespoons) apple butter
¼ teaspoon cinnamon
1/3 cup wheat germ
½ cup chopped or sliced almonds
½ cup raisins
tahini (sesame paste)
Preheat oven to 400F. Roll out half dough between was paper sheets, and fit into 9-inch pie plate. Arrange apples in pie shell. Combine carrot juice with apple butter, cinnamon, and wheat germ; pour over apples. Sprinkle with nuts and raisins. Roll out remaining dough and cover apples, sealing edges, and making a steam hold. Brush a very light film of tahini over the surface. Bake 35-45 minutes until pastry is done.