Ingredients
1cupwater,plus an additional 1½ cup
1cupoats
1cupmillet
½cuponion,diced
½cupcarrot,diced
½cupcelery,diced
½cuppotato,diced
¼cupsafflower oil
¼cuptamari sauce
1tspallspice,ground
¼tspnutmeg,ground
4whole cloves
salt and ground black pepper,to taste
1double crust pie,(1 recipe) 9-inch
1egg,beaten, optional
Preparation
Bring 1 cup of water and oats to a boil in a saucepan. Reduce the heat and simmer for 10 minutes until water is absorbed.
Bring 1½ cups of water and millet to a boil in a separate saucepan. Reduce the heat and simmer for 20 minutes, until the water is absorbed and the millet is tender.
Preheat the oven to 350 degrees F.
Combine the oats, millet, onion, carrot, celery, potato, safflower oil, tamari, allspice, nutmeg, cloves, salt, and black pepper together in a large bowl. Mix well.
Press 1 pie crust pastry into a 9-inch pie pan. Pour filling into the pie crust.
Top with the second pie crust pastry, then pinch the edges together.
Pierce a few areas of the top crust to allow the pie to ventilate during baking. Brush the top crust with beaten egg.
Bake the pie in the preheated oven for about 40 minutes, until the crust is golden brown.
