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Name: Apple Pie with Kuzu-Apple Juice Glaze
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 tb Kuzu; 1 1/3 c Apple juice; 1/3 c Raisins; 1/2 ts Cinnamon; optional; 1/4 c Corn oil; 1 tb Barley malt; 1 1/2 c Whole wheat pastry flour; 1/4 ts Sea salt; 1/2 ts Lemon juice; 4 Apples; thinly sliced

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INGREDIENTS

CRUST (FOR 8INCH PIE
2 tb Kuzu
1 1/3 c Apple juice
1/3 c Raisins
1/2 ts Cinnamon; optional
1/4 c Corn oil
1 tb Barley malt
1 1/2 c Whole wheat pastry flour
1/4 ts Sea salt
1/2 ts Lemon juice
4 Apples; thinly sliced

Servings

INSTRUCTIONS

Prepare crust first by mixing salt into the fresh pastry flour, then adding oil until flour begins to bead. Sprinkle barley malt over this mixture, slightly mix, and add enough water to make a thick ball of dough. Quickly roll out between two sheets of wax paper or on a board used for pie crusts. Cut into a circle which is about 9-inches wide and place into lightly oiled glass or stainless steel pie pan. Pierce the bottom of the pie crust and sides lightly with a fork so the crust will not puff up and let the liquid from the pie filling go under it. Meanwhile, combine apples, 1/3 cup of apple juice and raisins and bring to a boil. Cover and simmer 15 minutes. Mix in cinnamon and lemon juice. Remove from heat and allow to cool. Combine kuzu and remaining 1 cup of apple juice, stir until dissolved, and bring to a boil. Simmer about 1 minute or until transparent and thickened. Spoon apples into crust and pour glaze over. Bake for about 40 minutes. ]] Formatted by suechef@sover.net NOTES : Pies originated in England as meat pies. In the American colonies, apples and other fruit replaced beef and mince meat as the main filling. Recipe by: Macrobiotics Online Posted to MC-Recipe Digest by Sue on Apr 15, 1998

NOTES

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Apple Pie with Kuzu-Apple Juice Glaze

CRUST (FOR 8INCH PIE
2 tb Kuzu
1 1/3 c Apple juice
1/3 c Raisins
1/2 ts Cinnamon; optional
1/4 c Corn oil
1 tb Barley malt
1 1/2 c Whole wheat pastry flour
1/4 ts Sea salt
1/2 ts Lemon juice
4 Apples; thinly sliced

Prepare crust first by mixing salt into the fresh pastry flour, then adding  oil until flour begins to bead. Sprinkle barley malt over this mixture,  slightly mix, and add enough water to make a thick ball of dough. Quickly  roll out between two sheets of wax paper or on a board used for pie crusts.  Cut into a circle which is about 9-inches wide and place into lightly oiled  glass or stainless steel pie pan. Pierce the bottom of the pie crust and  sides lightly with a fork so the crust will not puff up and let the liquid  from the pie filling go under it.    Meanwhile, combine apples, 1/3 cup of apple juice and raisins and bring to  a boil. Cover and simmer 15 minutes. Mix in cinnamon and lemon juice.  Remove from heat and allow to cool. Combine kuzu and remaining 1 cup of  apple juice, stir until dissolved, and bring to a boil. Simmer about 1  minute or until transparent and thickened. Spoon apples into crust and pour  glaze over. Bake for about 40 minutes. ]]    Formatted by suechef@sover.net    NOTES : Pies originated in England as meat pies. In the American colonies,  apples and other fruit replaced beef and mince meat as the main filling.  Recipe by: Macrobiotics Online    Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Apr 15, 1998

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Nutrition

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Serving Size: 1 Serving (880g)
Recipe Makes: 1 Servings

Calories: 4031
Calories from Fat: 3062 (76%)

Amt Per Serving		% DV

	Total Fat 340.2g	454 %
	Saturated Fat 27.7g	138 %
	Monounsaturated Fat 197.2g
	Polyunsanturated Fat 99.4g
Cholesterol 0mg		0 %
Sodium 467.9mg		16 %
Potassium 1783.7mg		47 %
Total Carbohydrate 247.5g		73 %
	Dietary Fiber 26g	104 %
	Sugars, other 221.5g
Protein 28.1g		40 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4031

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