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Pies typically have a pastry crust, but not these. The apple pie, left, has a walnut crust. The bacon-onion-pepper quiche, center, has a rice crust. And a sweet potato top crust covers the chicken-and-root-veggie pot pie at right. (By Kevin G. Gilbert/Staff Photographer / January 15, 2013) |
Filling:
5 cups chopped apples, about 6 medium apples
2 tablespoons lemon juice
2 tablespoons cinnamon
1 teaspoon powdered ginger
1/2 teaspoon allspice
Pinch of salt
1/2 cup honey
1/3 cup apple cider
2 tablespoons flour
Blend walnuts and salt in a food processor until finely ground. Add butter and pulse until butter is thoroughly mixed. Turn nut mixture into a 9-inch tart pan or 10-inch pie pan. Use a wooden spoon or moistened fingers to smooth the batter firmly over the bottom and sides. Spread the batter thinner across the bottom and thicker around the sides. May chill crust while preparing filling.
Heat oven to 350 degrees.
Mix apples, lemon juice, cinnamon, ginger, allspice, salt and honey in large bowl. Set aside.
In small bowl mix, mix apple cider and flour. With a fork, whisk flour into cider mix and let stand for a few minutes to thicken. Pour onto apple mixture and combine well.
Bake one hour.
Cook's notes: Could add a topping of 3/4 cup of oats, 1/4 cup sugar, 1 teaspoon cinnamon and 1 stick butter for a crumb topping.
— Adapted by Chris Copley, assistant Lifestyle editor, and Yolanda DiFabio
Bacon-onion-pepper quiche with rice crust
Crust:
2 1/2 cups cooked rice
5 cups chopped apples, about 6 medium apples
2 tablespoons lemon juice
2 tablespoons cinnamon
1 teaspoon powdered ginger
1/2 teaspoon allspice
Pinch of salt
1/2 cup honey
1/3 cup apple cider
2 tablespoons flour
Blend walnuts and salt in a food processor until finely ground. Add butter and pulse until butter is thoroughly mixed. Turn nut mixture into a 9-inch tart pan or 10-inch pie pan. Use a wooden spoon or moistened fingers to smooth the batter firmly over the bottom and sides. Spread the batter thinner across the bottom and thicker around the sides. May chill crust while preparing filling.
Heat oven to 350 degrees.
Mix apples, lemon juice, cinnamon, ginger, allspice, salt and honey in large bowl. Set aside.
In small bowl mix, mix apple cider and flour. With a fork, whisk flour into cider mix and let stand for a few minutes to thicken. Pour onto apple mixture and combine well.
Bake one hour.
Cook's notes: Could add a topping of 3/4 cup of oats, 1/4 cup sugar, 1 teaspoon cinnamon and 1 stick butter for a crumb topping.
— Adapted by Chris Copley, assistant Lifestyle editor, and Yolanda DiFabio
Bacon-onion-pepper quiche with rice crust
Crust:
2 1/2 cups cooked rice
