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  Maple pecan mincemeat pie
 
Yield: 8 Servings
MMM
 
4 oz Tempeh      2 ea 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 MMMMM-------------------------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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