Recipe - Gravenstein Applie Pie W Millet Crust

One fourth cup Pumpkin seeds
2/3 cup Millet, rinsed well
One half cup Apple juice or cider
7 md Gravenstein apples, grated
1/8 teaspoon Sea salt
One half teaspoon Cinnamon
1 tablespoon Arrowroot
One fourth cup Cranberries, halved
Mint leaves to garnish

Gravensteins are the best apples for maing pies, but any sweet apple will
work in this recipe. The unusual crust is rich and crunchy a delicious
alternative for people with wheat allergies.

PREP TIME: 25 minutes, BAKING TIME: 45 minutes

Preheat oven to 375F. Place pumpkin seeds in a single layer in a 9" pie
plate and bake until popped (1015 mins); stir seeds once or twice while
cooking. When done cooking, coarsley grind pumpkin seeds in a mortar and a
pstle or coffee grinder.

Combine pumpkin seends and millet in a bowl. Pour apple juice into a small
pot and bring to a boil; remove from heat and pour over seed/millet
mixture. Stir well to mix, then pour into pie plate. Use a wooden spoon
to push mixture up the sides of the pie plate.

In another bowl, combine grated aples, salt, cinnamon and arrowroot; mix
well. Spoon this mixture over the millet crust; smooth with the back of
spoon. Top with halved cranberries, cover with foil and bake 45 minutes to
one hour. Let cool completely before slicing.

Calories: 192, Fat: 1.7, % fat calories: 8, cholesterol: 0, Carbohydrates:
44, Fiber: 6.8.

Posted to Digest eatlf.v096.n211

Date: Wed, 6 Nov 1996 14:05:07 0500 (EST)

From: mleberte@sas.upenn.edu (Michelle Leberte)