Mince “Meat” Pie

Submitted by: SusanV

Here’s one that I used long ago. It’s from the November 1991 issue of Vegetarian Times, and until now it’s been in a binder with a lot of old recipes. I remember making it several times and liking it and then passing it along to my non-vegetarian father when he wanted to use up a lot of the citrus fruit he grows. He loved it, too.

1 unpeeled orange (see note)
1 unpeeled lemon (see note)
1/2 cup apple juice
2 large yellow apples, peeled, cored and diced
3/4 cup dark raisins, coarsely chopped
1/2 cup yellow raisins, coarsely chopped
1/2 cup brown sugar
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/8 tsp, freshly ground nutmeg
1 tsp. vanilla
1 unbaked pie shell

Roughly chop orange and lemon, including rinds. Discard seeds. Process with apple juice in a food processor fitted with a metal blade. Transfer to a large saucepan and add remaining filling ingredients, except vanilla. Cover, and cook over low heat for 25 minutes. Raise heat to medium and continue cooking 15 more minutes, stirring occasionally. Remove from heat. Gently stir in vanilla and allow mixture, to cool.

Pour filling into unbaked pie shell. Bake 45 minutes, Serve warm or at room temperature. Makes 8 to 10 servings.

Note: Since you’ll be eating the citrus peels, try to use organically grown fruit.

Helpful Hint: The pie filling can be made ahead and refrigerated for up to one week before baking.

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