Japanese knotweed pie
For this pie, You can use the store-bought 9 inch crusts or make your own. Or make a fabulous Dutch apple pie crust.
Ingredients: 5 cups of peeled and chopped knotweed shoots 1 to 1 1/2 cups of sugar (to taste) Water 2 teaspoon vanilla extract 1 teaspoon cinnamon Dash of allspice Dash of nutmeg 3 tablespoons cornstarch Directions: Place the shoots in a pot. Add sugar and cinnamon. Add water, almost covering the contents. Bring to a boil, stirring occasionally and then lower the heat to let it simmer for about 30 minutes. Mix 3 tablespoons cornstarch with 3 tablespoons of water and add to the mixture. Add vanilla extract, a dash of nutmeg and allspice and pour the mixture in the pie crust. Bake in a preheated oven at 325 degrees for about 30 minutes and let cool. When you use the Dutch apple pie crust, bake for an hour. |
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