PLACE IN LARGE KETTLE
1 c TVP granules
1 c Hot water
4 c Tart apples, peeled & diced
1 c Raisins *OR* currants
1/2 c Apple cider
1/2 c Brown sugar (reduce if need)
1 Orange,grated rind & juice
1 Lemon,grated rind and juice
STIR IN
1 ts Cinnamon
1 ts Nutmeg
1 ts Mace
1/2 ts Allspice
1/2 c Chopped walnuts (optional)
HAVE READY
1 Double crust for 9″ pie
Bring first group of ingredients in kettle to a boil, reduce heat and
simmer gently until apples are soft, about 20 minutes. Stir in spices
and nuts and cook 5 minutes more. Keep in a covered jar in
refrigerator until ready to use. Makes 1 quart. TO MAKE PIE: Line a
9″ pie plate with the bottom crust, fill with mince mixture, top with
crust, seal edges by crimping together, slash top in 6 places. Brush
a little soy milk onto the crust. Bake at 375F about 1 hour until
nicely browned. If pie begins to brown too soon, lay a piece of foil
lightly over the top.
Yields
8 Servings