Apple-Cranberry Pie with Millet Crust
I got the idea for this recipe from here a couple of years ago. I have since used a millet crust for a variety of pie fillings — I served a pumpkin version at Thanksgiving. I love the crunch and texture it adds (not to mention the healthy dose of whole grains).
* 3/4 cup dry millet
* 1/2 cup boiling water
* 2 T chopped dried fruit (optional)
* 7 medium apples, grated, shredded, and chunked, depending on texture preferences
* half a bag of fresh cranberries, whole
* couple drops of vanilla extract
* 1 T arrowroot powder
* loads of cinnamon, nutmeg, ginger (to taste)
Preheat oven to 375.
Spread millet and optional dried fruit (I used candied ginger this time) in the bottom of pie plate, and pour boiling water over it. Cover the pie plate for 5 minutes to keep the heat in. Uncover. Millet will not be cooked yet, and there will still be some unabsorbed water in the plate. Use a wooder spoon to distribute and push the millet up against the sides of the pie plate and over the bottom of the pie plate. Place in oven for 15 minutes.
Meanwhile, prepare filling. Mix remaining ingredients. Scoop filling into crust. Bake for an additional 45-60 minutes, depending on your doneness preference. Run a knife around the outside of the pie to separate the crust from the sides of the plate. Cool completely. Cut into 12 slices. Enjoy!
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