Instructions: Preheat oven to 375F. Place pumpkin seeds in a single layer in a 9" pie plate and bake until popped (10-15 mins); stir seeds once or twice while cooking. When done cooking, coarsely grind pumpkin seeds in a mortar and a pestle or coffee grinder.

Combine pumpkin seeds and millet in a 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.

In another bowl, combine grated apples, salt, cinnamon and arrowroot; mix well. Spoon this mixture over the millet crust; smooth with the back of spoon. Top with halved cranberries, cover with foil and bake 45 minutes to one hour. Let cool completely before slicing.

NOTES : Gravensteins are the best apples for maing pies, but any sweet apple will
work in this recipe. The unusual crust is rich and crunchy - a delicious
alternative for people with wheat allergies.

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