Dried fruits provide the natural sweetness in this rich pie. The chocolate can easily be omitted and it is still wonderful. This pie also keeps for up to a week; the crust does not get soggy like shortening based crusts. Serve warm or chilled topped with orange tofu cream or yogurt.
Tink
*When I dream, I cook and bake like an artist!*
Rich Fruit And Chocolate Pie With Orange Cream
INGREDIENTS
For Bottom and Top Crust
2 cups whole-wheat pastry flour, preferably organic
1 cup brown rice flour
1/2 cup rolled oats
1/2 cup grated, unsweetened coconut
2 tablespoons sesame seeds
2 tablespoons coconut oil
1/4 cup rice syrup or 1/3 cup honey
reserved tea from soaking, 2-3 tablespoons
For Fruit Filling
1/2 cup pitted California apricots, soaked in warm tea for 1/2 hour, strained (reserve tea) chopped
1/2 cup pitted dates, soaked in warm water for 1/2 hour chopped
1/2 cup pitted, soft prunes, (if not soft, soak in tea as per apricots and raisings) chopped
1/3 cup raisins, soaked in warm tea for 1/2 an hour in warm water, and chopped
2/3 cup grated, unsweetened coconut
2 large tart apples, such as Granny Smith, grated
1 cup premium quality dark chocolate chips
1 tablespoon grated orange rind
2-3 tablespoons freshly squeezed orange juice
1/2 teaspoon each: cinnamon, ground cloves, freshly grated nutmeg,
1/4 teaspoon freshly ground coriander seed
For Orange cream
1/2 block (6-8 oz.) firm tofu
1/4 cup tahini
2 tablespoons freshly squeezed orange juice
2 teaspoons grated orange peel
1 teaspoon ground coriander, optional
INSTRUCTIONS
Crust:
STEP 1 – Mix crust ingredients together to form crumbly, yet moist mixture, use the minimum amount of tea.
STEP 2 – Press all but 1 cup of mixture into 10 inch pie plate.
STEP 3 – Chill while preparing filling.
Preheat oven to 400 degrees.
STEP 1 – Reserve remaining one cup of crust mixture.
STEP 2 – Mix all filling ingredients together in large bowl, being sure that all ingredients are evenly distributed.
STEP 3 – Fill crust-lined pie pan with fruit and chocolate mixture, and make the surface even. Top with remaining mixture loosely strewn over the filling.
STEP 4 – Bake at 400 degrees for 15 minutes, lower temperature to 350 and bake for approximately 30 more minutes until top appears toasty brown.
STEP 5 – Remove, and let cool on rack to warm room temperature.
Orange Cream
STEP 1 – While pie is baking, bring one medium saucepan of water to a boil.
STEP 2 – Add tofu and simmer for 10 minutes.
STEP 3 – Remove and drain on paper towel.
STEP 4 – In food processor or blender place tofu, tahini, orange juice and blend on high for at least 3 minutes until very smooth. Add orange peel and coriander if using.
STEP 5 – Serve a dollop of topping on small wedge of pie.
I am always looking for lower sugar recipes. This looks like a good one!
Tink
*When I dream, I cook and bake like an artist!*
Low Sugar Apple Pie
INGREDIENTS
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
3/4 cup splenda
1/4 cup packed brown sugar
1/4 cup water
8 Granny Smith apples – peeled, cored and sliced
INSTRUCTIONS
Preheat oven to 425F
STEP 1 – Melt butter in a sauce pan.
STEP 2 – Stir in flour to form a paste.
STEP 3 – Add white sugar, brown sugar and water; bring to a boil.
STEP 4 – Reduce temperature, and simmer 5 minutes.
STEP 5 – Meanwhile, place the bottom crust in your pan.
STEP 6 – Fill with apples, mounded slightly.
STEP 7 – Cover with a lattice work of crust.
STEP 8 – Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
STEP 9 – Bake 15 minutes at 425 degrees F (220 degrees C).
STEP 10 – Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.
This low-fat, lower calorie version features uses layered phyllo dough lightly brushed with a honey-sugar mixture to replace the traditional, hugher calorie crust. Make the filling extra sweet and tender, by sauteing the apples until caramelized.
Tink
*When I dream, I cook and bake like an artist!*
Phyllo Apple Pie
INGREDIENTS
Vegetable cooking spray
2 teaspoons water
1 teaspoon sugar
1 teaspoon honey
5 sheets phyllo dough (Phyllo dough can be purchased in most large supermarkets)
3 pounds Golden Delicious apples, peeled, cored and cut into eighths
2 teaspoons fresh lemon juice
1/2 vanilla bean, split
3 tablespoons butter or margarine
1/4 cup sugar
1/2 cup fat-free sour cream
1 teaspoon sugar
1 teaspoon skim milk
1 teaspoon honey
INSTRUCTIONS
Prepare Phyllo Dough Crust:
STEP 1 – Heat oven to 350 degree F.
STEP 2 – Lightly coat an 8-3/4-inch foil pie pan with vegetable cooking spray.
STEP 3 – Set aside.
STEP 4 – Stir water, 1 teaspoon sugar and 1 teaspoon honey in cup.
STEP 5 – Place 1 sheet of the phyllo on a smooth dry surface; coat lightly with vegetable cooking spray. (Keep remaining phyllo covered with damp towel.)
STEP 6 – Cover top with another sheet of phyllo and brush lightly with one third of the honey mixture. STEP 7 – Repeat process with remaining 3 sheets of phyllo, spraying the third sheet and brushing the fourth lightly with another third of the honey mixture.
STEP 8 – Lift phyllo stack and gently place into prepared pan, lightly pressing phyllo against bottom and sides.
STEP 9 – Roll up phyllo edges to rim of pan. Brush bottom and edges of phyllo with remaining honey mixture.
STEP 10 – Place pie pan on cookie sheet; bake pie shell 10 to 12 minutes or until lightly browned.
STEP 11 – Transfer to wire rack.
Make Filling:
STEP 1 – Meanwhile, combine apples and lemon juice in large bowl.
STEP 2 – Scrape vanilla seeds from bean with a small knife; place scraped vanilla bean in a jar with granulated sugar to make vanilla sugar
STEP 3 – Add vanilla seeds to apples, then toss to coat.
STEP 4 – Melt butter in 12-inch nonstick skillet over medium heat.
STEP 5 – Stir in 1/4 cup sugar; cook 1 minute.
STEP 6 – Add apple mixture and cook 10 to 15 minutes or just until apples begin to soften, stirring occasionally.
STEP 7 – Reduce heat to medium-low; cover and cook 3 to 5 minutes or until apples are tender and golden, stirring once.
Make Honey Cream:
STEP 1 – Stir sour cream, 1 teaspoon sugar, the milk and 1 teaspoon honey in small bowl.
STEP 2 – Spoon warm Filling into phyllo shell and serve immediately with Honey Cream.
I found this in a recipe using a mixed fruit filling… be creative! Let your imagination run wild!
Tink
*When I dream, I cook and bake like an artist!*
Lemon Scented Pie Crust
INGREDIENTS
Lemon Scented Pie Crust:
1 1/4 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. granulated sugar
1/2 cup chilled butter, cut into small pieces
1 tsp. fresh lemon zest
2 to 4 Tbsp. ice water
INSTRUCTIONS
Crust:
STEP 1 – Combine flour, salt and sugar in food processor.
STEP 2 – Add butter and zest; process until mixtures resembles coarse meal, about 10 seconds.
STEP 3 – With machine running, add ice water in a slow, steady stream through feed tube.
STEP 4 – Combine for no longer than 30 seconds, dough should just hold together.
STEP 5 – Press into a disk; chill for one hour.
STEP 6 – Roll dough out on a lightly floured surface into a 13-inch round.
STEP 7 – Gently transfer to a 9-inch pie pan.
STEP 8 – Trim off pastry so an 1/2-inch hangs over; tuck under and flute edges.
Add chosen filling
Bake on a baking sheet in preheated 425 degree oven for 55 minutes or until crust is golden and juice begins to bubble.
NOTE: Cover pie loosely with foil to avoid excessive browning.
As a Kentucky resident, this is a NO brainer! LOL
Tink
*When I dream, I cook and bake like an artist!*
Bourbon Apple Pie
INGREDIENTS
Pie Filling:
3/4 to 1 cup sugar or to taste
2T flour
1 t cinnamon
1/8 t nutmeg
1/4 t salt
6 to 7 cups peeled, cored pippens or green apples, sliced 1/4″ thick
2T bourbon
1/2 cup toasted pecans or walnuts
1/2 cup raisins, plumped in bourbon* (or apple or orange juice)
HINT – To plump raisins: Cover with bourbon (or apple or orange juice) for a few hours or overnight.
Dough for a 9-inch, 2-crust pie
2 t apricot glaze
1 T butter
1 egg
2T cream, plus sugar to glaze the crust
INSTRUCTIONS
Preheat oven to 425F.
STEP 1 – Combine sugar, flour, cinnamon, nutmeg and salt.
STEP 2 – Mix apples and bourbon.
STEP 3 – Add sugar mixture, pecans or walnuts, and raisins to apples and mix all together.
STEP 4 – Line a greased, 9-inch pie plate with half the pastry.
STEP 5 – Paint the bottom with apricot glaze.
STEP 6 – Heap the apple mixture in the pastry
HINT – Place the apples on the bottom pie crust with a slotted spoon, minimizing the amount of liquid transferred to the bottom of the pie. You may also spread 1/4 c of bread crumbs over the bottom crust before adding the apple mixture to minimize amount of liquid which accumulates in the bottom of the pie. This is the secret of a good apple pie.
STEP 7 – Dot with butter.
STEP 8 – Roll out the remaining pastry, place on top of the apples, flute the edges, and cut vents in top of the pastry to allow steam to escape.
STEP – Brush the crust with a mixture of 1 egg plus 2 T cream and dust with sugar.
STEP – Bake 45 minutes or until the crust is browned and apples tender.
(To keep the edges of the pie from getting too brown, cover them with 1-1/4 inch wide strips of foil; remove 15 min before end of baking time.)
Here is a VERY different pie crust which does not get soggy like shortening based crusts.
Tink
*When I dream, I cook and bake like an artist!*
Mixed Grain and Coconut Crust
INGREDIENTS
For Bottom and Top Crust
2 cups whole-wheat pastry flour, preferably organic
1 cup brown rice flour
1/2 cup rolled oats
1/2 cup grated, unsweetened coconut
2 tablespoons sesame seeds
2 tablespoons coconut oil
1/4 cup rice syrup or 1/3 cup honey
tea from soaking, 2-3 tablespoons
INSTRUCTIONS
Crust:
STEP 1 – Mix crust ingredients together to form crumbly, yet moist mixture, use the minimum amount of tea.
STEP 2 – Press all but 1 cup of mixture into 10 inch pie plate.
STEP 3 – Chill while preparing chosen filling.
Preheat oven to 400 degrees.
STEP 1 – Reserve remaining one cup of crust mixture.
STEP 2 – Mix all filling ingredients together in large bowl, being sure that all ingredients are evenly distributed.
STEP 3 – Fill crust-lined pie pan chosen filling, and make the surface even. Top with remaining mixture loosely strewn over the filling.
STEP 4 – Bake at 400 degrees for 15 minutes, lower temperature to 350 and bake for approximately 30 more minutes until top appears toasty brown.
STEP 5 – Remove, and let cool on rack to warm room temperature.
Make sure that you cut the sweet potatoes and apples in thin wedges so that they bake evenly.
Tink
*When I dream, I cook and bake like an artist!*
Sweet Potato Apple Pie
INGREDIENTS
Pillsbury Pie Dough
1 medium sweet potato, peeled and sliced in very thin wedges
4-5 Granny Smith or Pink Lady apples
1/2 cup maple syrup
1/2 cup brown sugar
Juice from one lemon
Lemon zest from one lemon
Cinnamon, allspice to taste
2 tablespoons flour
2 tablespoons butter, softened
INSTRUCTIONS
Preheat oven at 400 F
STEP 1 – Prepare pie crust as instructed within package.
STEP 2 – Meanwhile, combine butter, flour, cinnamon, allspice, brown sugar and maple syrup, lemon juice and zest.
STEP 3 – Mix well. STEP – Combine sweet potatoe and apple wedges within the mixture and let sit for several minutes.
STEP 4 – Fill 9″ glass pie dish (already prepared with crust) with potatoe and apple, alternating wedges.
STEP 5 – Cover with second crust.
STEP 6 – Brush crust with milk and sprinkle generously with sugar.
STEP 7 – Poke several holes in crust with fork.
STEP 8 – Bake at 400 for 1 hour to 1 hour 10 minutes, covering crust edges with foil if starts to burn.
A long name for a YUMMY dessert! The lemon scented pie crust has me pondering what other recipes this would enhance. 
Tink
*When I dream, I cook and bake like an artist!*
Luscious Triple-Fruit Pie with Lemon Scented Crust and Crumb Topping
INGREDIENTS
Lemon Scented Pie Crust:
1 1/4 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. granulated sugar
1/2 cup chilled butter, cut into small pieces
1 tsp. fresh lemon zest
2 to 4 Tbsp. ice water
Crumb Topping:
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup packed brown sugar
1/2 tsp. salt
1/2 tsp. grated fresh nutmeg
6 Tbsp. melted butter
Fruit Filling:
1 3/4 cups granulated sugar
2/3 cup all-purpose flour
2 cups chopped, peeled baking apples
2 cups rhubarb cut into 1/2-inch pieces
2 cups fresh raspberries
2 tsp. fresh lemon juice
INSTRUCTIONS
Crust:
STEP 1 – Combine flour, salt and sugar in food processor.
STEP 2 – Add butter and zest; process until mixtures resembles coarse meal, about 10 seconds.
STEP 3 – With machine running, add ice water in a slow, steady stream through feed tube.
STEP 4 – Combine for no longer than 30 seconds, dough should just hold together.
STEP 5 – Press into a disk; chill for one hour.
STEP 6 – Roll dough out on a lightly floured surface into a 13-inch round.
STEP 7 – Gently transfer to a 9-inch pie pan.
STEP 8 – Trim off pastry so an 1/2-inch hangs over; tuck under and flute edges.
Crumb Topping:
STEP 1 – Combine all ingredients in small bowl; stir in butter until mixture is crumbly.
Fruit Filling:
Preheat oven to 425 F
STEP 1 – Mix sugar and flour in large bowl.
STEP 2 – Stir in apples, rhubarb, raspberries and lemon juice.
STEP 3 – Pour into prepared crust.
STEP 4 – Sprinkle with topping.
STEP 5 – Bake on a baking sheet in preheated 425 degree oven for 55 minutes or until crust is golden and juice begins to bubble.
NOTE: Cover pie loosely with foil to avoid excessive browning.ikoni