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Maple Pecan Mincemeat Pie

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Submitted by SNOWBALL

YIELD

servings

PREP

50 min

COOK

40 min

READY

90 min

Ingredients

Mincemeat filling
4 115.6
OUNCES ML/G TEMPEH
2 2
EACH EACH APPLES
, cored, diced
½ 118
½ 118
CUP ML CURRANTS
½ 118
CUP ML DATES
chopped
79
CUP ML PECANS
chopped
½ 118
CUP ML MAPLE SYRUP
½ 118
CUP ML ORANGE JUICE
1 15
TABLESPOON ML ORANGE ZEST
grated
1 5
TEASPOON ML CINNAMON
½ 2.5
TEASPOON ML MACE
Pie crust
1 ⅔ 394
CUPS ML WHOLE-WHEAT PASTRY FLOUR
wheat pastry flour
¼ 59
CUP ML VEGETABLE OIL
¼ 59
CUP ML ORANGE JUICE

Directions

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 andamp; cook for 10 minutes, stirring occasionally.

Remove from heat and set aside to cool.

CRUST: Pre-heat oven to 400℉ (200℃).

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 andamp; roll into a 9 inch circle.

Place into an 8 inch pie plate.

Spoon filling into the pie crust.

Roll out remaining ball of dough and place on top of the filling.

Seal and crimp the edges.

Bake for 10 minutes then reduce the heat to 325F and bake until the crust is lightly browned, about 30 minutes.

Cool and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 307g (10.8 oz)
Amount per Serving
Calories 712 30% from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 10mg 0%
Total Carbohydrate 41g 41%
Dietary Fiber 6g 23%
Sugars g
Protein 22g
Vitamin A 2% Vitamin C 77%
Calcium 11% Iron 36%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 
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