1 c TVP granules 1 ea Lemon, grated rind & juice
1 c Hot water 1 ts Cinnamon
4 c Tart apples, peeled & diced 1 ts Nutmeg
1 c Raisins -=OR=- 1 ts Mace
— currants 1/2 ts Allspice
1/2 c Apple cider 1/2 c Chopped walnuts (optional)
1/2 c Brown sugar (reduce if need) 1 ea Double crust for 9″ pie
1 ea Orange, grated rind & juice
Bring first group of ingredients in kettle to a boil, reduce heat and
simmer gently until apples are soft, about 20 minutes. Stir in spices
and nuts and cook 5 minutes more. Keep in a covered jar in
refrigerator until ready to use. Makes 1 quart.
TO MAKE PIE: Line a 9″ pie plate with the bottom crust, fill with
mince mixture, top with crust, seal edges by crimping together, slash
top in 6 places. Brush a little soy milk onto the crust. Bake at 375F
about 1 hour until nicely browned. If pie begins to brown too soon,
cover with foil.
Dorothy Bates, “The TVP Cookbook”
Yields
8 servings