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Recipe Name: Apple Pie With Kuzu-apple Juice Glaze Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

4 Apples, thinly sliced
1 1/3 Cup(s) Apple juice
1/3 Cup(s) Raisins
1/2 Teaspoon(s) Cinnamon, optional
1/2 Teaspoon(s) Lemon Juice
2 Tablespoon(s) Kuzu
1 1/2 Cup(s) Whole wheat pastry flour
1/4 Cup(s) Corn oil
1 Tablespoon(s) Barley malt
1/4 Teaspoon(s) Sea salt
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 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

Nutrition (calculated from recipe ingredients)
Calories: 956
Calories From Fat: 413
Total Fat: 46.7g
Cholesterol: 6.9mg
Sodium: 714.3mg
Potassium: 1165.5mg
Carbohydrates: 143.8g
Fiber: 12.5g
Sugar: 111.8g
Protein: 5.2g

Scale this recipe to Servings [?]