To Dyana and others interested in couscous crust: The following recipe is
from Delicious Magazine. It's not couscous but it's a pleasant combination.
(You could probably substitute couscous for the millet.
Carla
Gravenstein Apple Pie with Millet Crust and Cranberry Topping
1/4 cup pumpkin seeds
2/3 cup millet, rinsed well
1/2 cup apple juice or cider
7 medium Gravenstein apples grated (or any sweet apple)
(you may need less depending on size of apples and pie plate)
1/8 tsp salt
1/2 tsp cinnamon
1 Tbsp arrowroot
1/4 cup cranberries, halved
1. Preheat oven to 375F. Place pumpkin seeds in a single layer in a 9" pie
plate and bake until popped (10-15 minutes) stirring once ot twice. Coarsely
grind the seeds.
2. Combine pumpkin seeds and millet in a clean bowl. Bring apple juice to a
boil. Remove from heat and pour over seed/millet mixture. Stir well to mix;
then pour into pie plate. Use wooden spoon to push mixture up the sides of
the plate.
3. In another bowl, combine grated apples, salt, cinnamon, and arrowroot.
Mix well. Spoon this mixture over the millet crust. Smooth with back of
spoon. Top with halved cranberries, cover with foil and bake 45 minutes to 1
hour. Let cool completely before slicing.
Serves 8: 192 cal, 1.7 g fat, 44 g carb, 6.8 g fiber
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