How to make it

  • In a small dish, whisk together flaxseed and hot water. Set into the fridge for 30 minutes.
  • Meanwhile whisk together flours, pecan meal, cinnamon and salt.
  • Cut in shortening until a coarse-meal texture forms.
  • Stir in vinegar and flax mixture, then add only enough water so the mixture becomes a dough.
  • Turn out onto a floured surface and knead briefly (don't work it too much), then roll out into a large circle and fit into a 9" deep-dish pie pan. Place into the fridge while preparing the filling.
  • Preheat oven to 425F and place the rack on the bottom rung of the oven.
  • In a food processor, puree tofu, vanilla, apple butter, pumpkin, sugar, syrup, salt, spice, egg and evaporated milk until perfectly smooth.
  • Spread into the crust and smooth the top.
  • Bake for 20 minutes at 425F, then reduce oven to 350F and bake a further 45 minutes.
  • Turn off the oven and let the pie sit inside for 1 hour, then remove and cool to room temperature before cutting (ideally, chill this overnight - the flavours really blend well!)

Reviews & Comments 2

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  • kristopher 4 years ago
    I LOVE the addition of spelt in this! Wonderful post.
    Was this review helpful? Yes Flag
  • jo_jo_ba 4 years ago
    Amount Per Serving
    Calories: 345.0
    Total Fat: 16.9 g
    Cholesterol: 23.8 mg
    Sodium: 38.3 mg
    Total Carbs: 44.4 g
    Dietary Fiber: 2.9 g
    Protein: 6.6 g
    Was this review helpful? Yes Flag

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