4 oz tempeh
2 apples, peeled, cored and diced
½ cup raisins
½ cup currants
½ cup chopped dates
1/3 cup chopped pecans
½ cup maple syrup
½ cup orange juice
1 Tbs. grated orange peel
1 tsp. cinnamon
1 tsp. mace
ORANGE JUICE PIE CRUST
1-2/3 cups whole wheat pastry flour or all-purpose flour
¼ cup canola oil
¼ cup orange juice
TO MAKE FILLING: Steam tempeh for 20 minutes and then shred or dice finely. Stir tempeh and remaining filling
ingredients together in a large saucepan. Bring to a simmer and cook for 10 minutes, stirring occasionally. Remove from heat
and set aside to cool.
TO MAKE PIE CRUST: Preheat oven to 400 degrees. Combine crust ingredients in a large bowl until a soft ball of dough is
formed. Add more juice if necessary.
TO ASSEMBLE: Divide dough into 2 pieces, one slightly larger than the other. Place larger ball of dough onto a lightly
floured surface and roll into a 9” circle. Place larger circle of dough into an 8” pie plate. Spoon filling into crust.
Roll remaining ball of dough into an 8” circle and place on top of filling. Seal and crimp edges. Cut 3 or 4 steam vents in top.
Bake for 10 minutes. Reduce heat to 325 degrees and bake until crust is lightly browned, about 30 minutes. Cool before
PER SERVING: 372 calories; 8 gm protein; 7 mg sodium; 65 gm carb.; 12 gm fat; 63 mg calcium.