This is a recipe for my new pie. If you are wondering about it's name, that is my newest word, which I lovingly gave to my pie. It is BREAKFAST PIE. Yes, pie for breakfast. Yummy! Fresh from the oven, nice and hot---not left over from last night.
Please do not freak out about the Rapadura. When I first saw it in our cupboard, I was told that it was an ancient sweetener that has been used in India for years, and that I could just use it to replace sugar. Well then I smelled it, and wheww, it smells like the Senior Feed that my grandma gives to her horses! (not to mention it looks like it too)
But once I got the courage up to try it, I'm afraid I got hooked , and it really does have a pleasant molasses-like smell. :)
So if you really can't handle it, go ahead and use brown sugar or something, I promise I won't throw a fit.
1.
Ingredients for the crust:
1 cup barley flour, 2 T Rapadura, 1/3 cup coconut oil (melted), 1/2 t salt, 2 T cold water
In a small bowl, stir together the flour, salt, and Rapadura. With fork, stir in half the oil until even crumbs form. Then pour in the water and the rest of the oil and just barely stir it until you can shape it into a ball. When I came up with this recipe I instantly learned that barley flour does not just roll out and plop into the pie dish, so before I gave up and went to see if my dog would eat it, I decided to press it into the pan. Well, that worked perfectly. So press it evenly into a deep dish pie plate, all the way up the sides. Set it aside.
2.
Ingredients for the filling:
2 cups whole milk, 1/4 cup pure maple syrup, 1/2 cup Grape Nuts, 1/2 cup Rapadura, 3 T butter (cut into pieces) , 1/2 t vanilla extract, 3 eggs (lightly beaten), 1/2 cup dried cranberries, 1/2 cup chopped walnuts, 1/4 t ground cinnamon, 1/4 cup unsweetened finely shredded coconut (I suppose this could be optional if you are one of those strange people who do not like coconut.).)
Combine the milk, Grape Nuts, maple syrup, and Rapadura in a medium-large saucepan over medium heat. Bring to a gentle boil, then reduce heat to medium-low and simmer untill somewhat thickened, 7 minutes. Remove from heat and stir in the butter, one piece at a time, and the vanilla. Let cool for 10 minutes. Preheat the oven to 350 degrees F.
Whisk the eggs into the cooled mixture. Stir in the cranberries, walnuts, and cinnamon. Slowly pour the filling into the pie crust.
Pop it into the oven one the center rack and bake untill the filling is set. It takes about 40 minutes, so I just set the timer for 20 minutes, rotate it 180 degrees, then set the the timer for another 20 minutes, and it's done.
Serve warm, or cold the next day is just as good.
You can try a different type of nut if you want, or raisins instead of cranberries, or whatever random things that you want. Enjoy!
