Apple Pie With Kuzu-Apple Juice Glaze
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Apple Pie With Kuzu-Apple Juice Glaze
  Apple    Pie    Juice    Glaze  
Last updated 6/12/2012 1:04:31 AM. Recipe ID 29027. Report a problem with this recipe.
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      Title: Apple pie with kuzu-apple juice glaze
 Categories: Macrobiotic
      Yield: 1 Servings
 
      4    Apples; thinly sliced
  1 1/3 c  Apple juice
    1/3 c  Raisins
    1/2 ts Cinnamon; optional
    1/2 ts Lemon juice
      2 tb Kuzu

MMMMM-------------------CRUST (FOR 8-INCH PIE------------------------
  1 1/2 c  Whole wheat pastry flour
    1/4 c  Corn oil
      1 tb Barley malt
    1/4 ts 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 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 




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Recipe ID 29027 (Apr 03, 2005)

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