Apple Pie, Gravenstein With Millet Crust Recipe

• 1/4 c. pumpkin seeds
• 2/3 c. millet rinsed well
• 1/2 c. apple juice or possibly cider
• 7 med Gravenstein apples grated
• 1/8 tsp sea salt
• 1/2 tsp cinnamon
• 1 Tbsp. arrowroot
• 1/4 c. cranberries halved Mint leaves to garnish

1. Preheat oven to 375F.
2. Place pumpkin seeds in a single layer in a 9" pie plate and bake till popped (10-15 mins); stir seeds once or possibly twice while cooking.
3. When done cooking, coarsely grind pumpkin seeds in a mortar and a pestle or possibly coffee grinder.
4. Combine pumpkin seeds and millet in a bowl.
5. Pour apple juice into a small pot and bring to a boil; remove from heat and pour over seed/millet mix.
6. Stir well to mix, then pour into pie plate.
7. Use a wooden spoon to push mix up the sides of the pie plate.
8. In another bowl, combine grated apples, salt, cinnamon and arrowroot; mix well.
9. Spoon this mix over the millet crust; smooth with the back of spoon.
10. Top with halved cranberries, cover with foil and bake 45 min to one hour.
11. Let cold completely before slicing.
12. NOTES : Gravensteins are the best apples for maing pies, but any sweet apple willwork in this recipe.
13. The unusual crust is rich and crunchy - a deliciousalternative for people with wheat allergies.

pumpkin seeds, millet, apple juice, salt, cinnamon, arrowroot, cranberries halved

Taken from cookeatshare.com/recipes/apple-pie-gravenstein-with-millet-crust-67633 (may not work)