Ingredients

• 1 cup water
• 1 cup oats
• 1.5 cups water
• 1 cup millet
• 0.5 cups diced onion
• 0.5 cups diced carrot
• 0.5 cups diced celery
• 0.5 cups diced potato
• 0.25 cups safflower oil
• 0.25 cups tamari sauce
• 1 teaspoon ground allspice
• 0.25 teaspoons ground nutmeg
• 4 whole cloves
• salt and ground black pepper to taste
• 1 recipe pastry for a 9-inch double crust pie
• 1 egg , Optional

Instructions

1. 1 Bring 1 cup water and oats to a boil in a saucepan; reduce heat and simmer until water is absorbed, 10 minutes. Bring 1 1/2 cups water and millet to a boil in a separate saucepan; reduce heat and simmer until water is absorbed and millet is tender, 20 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Combine oats, millet, onion, carrot, celery, potato, safflower oil, tamari, allspice, nutmeg, cloves, salt, and black pepper together in a large bowl; mix well.
4. 4 Press 1 pie crust pastry into a 9-inch pie pan. Pour filling into pie crust. Top with second pie crust pastry; pinch edges together. Pierce a few areas of the top crust to allow pie to ventilate during baking. Brush top crust with beaten egg.
5. 5 Bake pie in the preheated oven until crust is golden brown, about 40 minutes.

Nutrition per serving