Sweet Spiced Squash and Carrot Pie
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- 2 cups Butternut Squash cubes
- 1/2 cups Raisins, (soaked)
- 1/2 tsp. Nutmeg
- 1 cup Carrot cubes
- 1 Tbs. Cornstarch
- 1 tsp. Cinnamon
- 1-300 gm pack Soft Tofu
- 1/2 cup Apple Juice
- 1/4 tsp. Ginger
- 1/4 cup Apple Juice
- 1/2 tsp. Sea Salt
- 3 Tbs. Apple Cider Vinegar
- 1/3 cup Almond Butter
- 1 1/2 cups Kamut Flour
- 1/3-1/2 cup Cold Water
1)Preheat oven to 425 degrees. Scrub and rinse squash and carrots. Cut into one inch cubes, pour onto roasting pan and place into oven.
2)Roast for 28-30 minutes or until tender. Remove pan from oven, coven with a clean tea towel and set aside to cool.
3)In a blender or food processor, blend the soft tofu, soaked raisins, cornstarch, apple juice and spices until smooth.
4)Peel the skins from the cooked squash and place with carrots in food processor, blending until smooth. Cover and set aside
1)Combine the flour and sea salt. Cut in the almond butter with a pastry cutter or two butter knives to form a mealy consistency. 2)Add the apple juice and apple cider vinegar and mix lightly with a fork.
3)Fold in 1/3 cup of cold water adding more water if necessary to form a ball of pastry dough.
4)Transfer ball onto lightly floured surface and roll out into a round. Fold into quarters and transfer into a lightly greased, 8 or 9 inch pie pan.
5)Finish edge nicely and cover with 2 inch wide strips of tinfoil to prevent edges from burning.
6)Place the pastry into 425 degree preheated oven for 8-10 minutes to pre-bake, just until pastry puffs. Remove pie shell from oven, fill with spiced squash/carrot mixture and smooth surface with spatula.
7)Return pie to oven.
8)Lower heat to 325 degrees and bake pie for 30-35 minutes or until top in browned and filling is fully set. Remove pie from oven, allow to cool, then serve.