Millet Pie Recipes

CHEDDAR-BROCCOLI MILLET PIE

Steps:

• Heat a 3 1/2 quart heavy sauce pan over medium-high heat for a few.
• seconds, then add the oil.
• Add the onions and saute, lowering the heat as they soften.
• Cook until golden and sweet.
• Add the millet and stir, cooking until the grains are hot to the touch and fragrant.
• Add the stock, salt, thyme and carrot, and bring to a boil.
• Cover tightly and lower heat to the lowest setting.
• Cook for 30 minutes.
• Quickly add broccoli to the pan.
• Re-cover again and let stand for 5 minutes.
• Uncover, fluff and let cool.
• Preheat oven to 400 degrees.
• In a large bowl, stir the millet with the cheese and eggs and scrape into a greased pie pan.
• Bake for 45 minutes, until golden on top and firm to the touch.
• Slice and serve warm.

OLD TIME MINCEMEAT PIE

Steps:

• In a Dutch oven, combine beef and apple cider. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 20 minutes, or until meat is tender. Remove meat and coarsely chop, then return it to the pot.
• Stir in chopped apples, sugar, currants, raisins, citrus peel, butter and cherry preserves. Add ginger, cloves, nutmeg, cinnamon and salt. Let simmer, uncovered, over low heat until mixture is very thick, about 90 minutes. Stir in cherries and remove from heat.
• Refrigerate tightly covered for at least a week before using.
• Preheat oven to 350 degrees F (175 degrees C). Put filling in unbaked pie shell and place pastry on top. Crimp edges and poke several holes in top pastry. Brush top with cream and sprinkle with sugar.
• Bake in preheated oven for 40 minutes, or until golden brown.

GLUTEN-FREE WHOLE GRAIN MEDITERRANEAN PIE CRUST

Steps:

• Sift together the grain flour and starch. In a large bowl or in the bowl of a standing mixer fitted with the paddle or a food processor fitted with the steel blade, add the salt and mix together. If using a bowl, make a well in the center, add the olive oil and mix in with a fork. If using a mixer or food processor, turn on and add the olive oil. When it is evenly distributed through the grain flour and starch, combine the water and vinegar or lemon juice and add it with the machine running. The dough should come together in a ball. In most cases you won't need as much water as is required for wheat flour dough, because the grain flours don't absorb as much, but each combination behaves a little differently. Divide into 2 equal pieces, shape into a flat circle and wrap tightly with plastic. The dough may be sticky, so flour your hands and work surface. Let rest for 1 hour.
• To line tart pans place the dough in the center of the pan and, pressing from the heel of your hand, press the dough out to the edges of the pan, then up the sides. It should be soft and easy to manipulate. Pinch an attractive lip around the edge of the pan and refrigerate uncovered until ready to use.