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Mincemeat-less Pie

A holiday favorite, this pie is richly flavored and oh, so satisfying. You will love it so much, you'll want the holiday season to go on and on.

1 cup raisins
1 cup dried apricots
3 cups apple juice
Pinch sea salt
4 cups tart apples-cored and cut into small chunks
2 tablespoons red miso
1/2 teaspoon allspice
2 tablespoons kuzu-dissolved in 1/4 cup cold water or juice
2 tablespoons fresh grated orange peel
1 tablespoon fresh grated lemon peel
2 tablespoons orange juice
1/2 cup walnuts-pan toasted and broken into small pieces
1 recipe Tartlet Dough

1 cup whole wheat pastry flour
Pinch of sea salt
Avocado oil
Cold spring water

Soak the raisins and apricots together in the apple juice for 6-8 hours. In an uncovered pot, place the soaked fruit, the soaking water, salt and apple pieces. Cook over medium heat for 1 hour. Remove a bit of hot juice and dissolve the miso. Stir into the pot and simmer for 15 minutes more. Mix the spices in very well and then stir in dissolved kuzu until the mixture thickens. Finally, stir in the orange and lemon peel, the orange juice and the walnuts. Set aside to cool as you prepare the pie crust.

Whisk the flour and salt together into a bowl. Slowly add about 3 tablespoons of oil, creating the consistency of wet sand. Slowly add water, by the tablespoon, while stirring with a wooden spoon, until the dough gathers, creating a soft consistency. Gather the dough in a ball and set aside to rest, covered with a damp towel.

Preheat oven to 400o. Thinly roll out pie dough between 2 sheets of waxed paper into a 10-inch circle. Lay over a 9-inch pie pan, pressing it into the plan without stretching the dough. Trim the excess dough around the edges, leaving an even 1/2 inch overhang. Turn the excess dough up toward the edge to form a decorative edge. Prick pie crust with a fork.

Bake the pie shell 10 minutes. This prevents a soggy crust when serving the finished pie. Reduce oven temperature to 350 degrees. Pour filling into the pie shell. Bake 30 to 40 minutes, until filling is set. Makes 1 pie, about 10 servings

Note: When making this pie, I like to prepare it as a single crust pie, but you may also prepare double the recipe and make a lattice top. One other thing, this recipe makes really beautiful miniature tartlets, as well as a full-sized pie. 


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