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
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.