I’ve thoroughly transformed the traditional mincemeat filling, replacing the lard, butter, meat, sugar, and citrus peel with sunflower butter, dark miso—which lends a meaty, brandylike flavor—and cut-and-sifted rose hips. The texture is smooth and creamy; the taste is sweet yet tart.
Makes 1 thick crust or 2 thin crusts
• 2 1/2 cups spelt flour, whole wheat pastry flour, or 1 cup barley flour plus 1 cup whole wheat pastry flour (do not use whole wheat bread flour)
• 1 cup plus 2 tablespoons boiling water
• 2 tablespoons butter
• 2 teaspoons finely ground, sun-dried sea salt
• 1/2 cup cut-and-sifted rose hips, pits removed
• 1 cup unsulfured raisins
• 4 tart apples, quartered, cored, and thinly sliced
• 1 cup apple cider
• 1/4 cup unsalted sunflower butter
• 2 tablespoons barley malt syrup or sorghum
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 cup barley flour or oat flour
• 11/2 tablespoons dark barley miso
(do not substitute white, yellow or mellow miso )
1) Mix boiling water with sea salt and then add the butter. Stir with a whisk or mix in the blender. Pour the mixture over the flour and stir first with a spoon and then with your hands. Knead dough until soft.
2) Grease one 10-inch pie plate and dust with flour. Roll the dough onto a lightly floured board so that it is a bit larger than the pie plate. Place the rolled dough into the pie plate folding it over the edge. Preheat oven to 350°F.
3) Layer the rose hips, raisins, and apples in a nonreactive saucepan. Top with 1/2 cup cider. Simmer, covered, for 10 minutes. Blend the remaining cider with the sunflower butter, syrup, spices, flour, and miso, and gently stir into the hot fruit mixture.
4) Pour it into the prepared crust and smooth the top with a spatula. Bake the pie for 30 minutes or until the crust is light golden brown. Cool at least 1/2 hour before slicing. Serve at room temperature.
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