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.
5 cups of peeled and chopped knotweed shoots
1 to 1 1/2 cups of sugar (to taste)
2 teaspoon vanilla extract
1 teaspoon cinnamon
Dash of allspice
Dash of nutmeg
3 tablespoons cornstarch
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.