Gravenstein Apple Pie with Millet Crust Serves 8 Gravensteins are the best apples for making pies, 
but any sweet apple will work in this recipe. The unusual millet crust is rich and crunchy — a delicious alternative for people with wheat allergies.
Prep Time: 25 minutes
Baking Time: 45 minutes
1/4 cup pumpkin seeds
2/3 cup millet, rinsed well
1/2 cup apple juice or cider
7 medium Gravenstein apples, grated
1/8 teaspoon sea salt
1/2 teaspoon cinnamon
1 tablespoon arrowroot
1/4 cup cranberries, halved
Mint leaves to garnish
1. Preheat oven to 375°F. Place pumpkin seeds in a single layer in a 9-inch pie plate and bake until popped, about 10 to 15 minutes; stir seeds once or twice while cooking. When done cooking, coarsely grind pumpkin seeds in a suribachi (ridged mortar and pestle) or coffee grinder.
2. Combine pumpkin seeds and millet in suribachi or a clean bowl. Pour apple juice into a small pot and bring to a boil; remove from heat and pour over seed/millet mixture. Stir well to mix, then pour into pie plate. Use a wooden spoon to push mixture up the sides of the pie plate.
3. In another bowl, combine grated apples, salt, cinnamon and arrowroot; mix well. Spoon this mixture over the millet crust; smooth with the back of a spoon. Top with halved cranberries, cover with foil and bake 45 minutes to 1 hour. Let cool completely before slicing. Garnish each slice with a few mint leaves and enjoy.
Photograph: Priscilla Montoya
