Date: Wed, 02 Nov 94 19:51:16 EST
From: email@example.com (Lisa T. Bennett)
Hi, Sally and all! I made a "free form" apple-raisin pie using this recipe
this past Saturday and served it at my Halloween party. It was very
popular with my omni/SAD friends!
After making the pastry (see below) and letting it rise, roll it out into a
16" round, transfer to a baking sheet (lightly sprayed with Pam) and add
filling (about 8 chopped Granny Smith or other tart apples, 1/4-1/2 cup
raisins, a bit of lemon juice, a little grated lemon peel, cinnamon, nutmeg
and a Tbsp or so of cornstarch mixed with 1/2 cup of apple juice
concentrate). Fold the edges of pastry up around filling, leaving about a
5" open space (hole) in middle for filling to peak through. Cover the hole
(only!) with aluminum foil and bake pie at 350 F for about 25 minutes.
Brush pastry with apple juice concentrate and bake for 5 more minutes or
until golden. May be served hot/room temp or cold. YUM!
On 11/1, Sally wrote:
))From Nov.'94 _Vegetarian Times_, "Full of Flavor, Low in Fat Pies," recipes b
)Bryanna Clark Grogan and Jane Weston Wilson.
)Pastry for "free form pies" (you wrap the big piece of pastry up over the top)
)1/2 cup warm soymilk
)3 Tbs. leftover mashed potatoes or 3 Tbs. instant mashed potato flakes mixed
) with 2 1/2 Tbs. hot water
)1 Tbs. maple syrup or honey
)1 tsp. regular dry yeast or 1/2 tsp. instant yeast
)1/4 cup whole wheat flour (not pastry flour)
)1/2 tsp. salt
)2 Tbs frozen apple juice
)1 cup unbleached flour
)Mix together soymilk, potatoes, syrup or honey, and yeast in a medium bowl or
)a food processor bowl. Let stand 5 minutes. Add salt and flours. If using a
)food processor, process 30 seconds. Otherwise, mix and knead mixture on a
)lightly floured surface 5 minutes.
)(It says here to place in oiled bowl and oil top lightly, but I think we can
)figure out alternatives.) Cover and let rise until doubled, about an hour.
)Dough can also be allowed to rise in the 'fridge 2-24 hours.