Pies and Crisps, 3

PIES AND CRISPS

3

Pumpkin Pie 6 Tbsp. cashews 1 tsp. coriander ½ c. water 1 ½ tsp. maple flavor 1 ¾ c. canned pumpkin 1 ½ tsp. vanilla flavor ¼ c. honey 2 Tbsp. cornstarch 2 Tbsp. Grandma’s molasses 1/3 c. oat or unbleached flour ¼ tsp. salt Blend cashews and water on high until creamy. Pour into a bowl. Add remaining ingredients and mix together well. Put into pie shell and bake at 350 F for one hour or until pie is just about set in center. Pineapple Coconut Pie 1 1/3 c. unsweetened pineapple juice 6 Tbsp. cornstarch 2/3 c. unsweetened orange juice ½ c. shredded coconut 1 tsp. vanilla 2 c. crushed pineapple ¼ tsp. salt sliced bananas Briefly blend first five ingredients on high. Pour into saucepan and cook on med/hi heat until clear stirring constantly. Remove from heat and stir in coconut and pineapple. Line baked pie shell with sliced bananas and cover with filling. Chill. May sprinkle with coconut before chilling, or chill first and top with soy whipped cream and chopped nuts before serving. Date Cream Pie ¾ c. date pieces 1 tsp. dried orange peel (opt.) 1 c. soymilk ¼ tsp. salt 3 Tbs. cornstarch 1 ½ c. soy milk 3 Tbs. oats Bring 1 c. soymilk and dates to a boil, covered. Turn off heat and let stand 5 minutes. Pour into blender and add remaining ingredients; blend until smooth. Pour back into saucepan and cook until thick, stirring constantly. Pour into baked pie shell or serve as a pudding. Chill before serving. Variation: For butterscotch pie add 1 Tbsp. butterscotch flavor and 1 Tbsp. maple flavor.

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