Making Savory Autumn Root pie, part I

cutting up the root veggies

Wow, still more carrots. I had to figure out something cool to do with them, and then I came across a recipe for Savory Autumn Leaf Pies in the Vegan Lunch Box book, by Jennifer McCann. It was actually for little individual pies, but it also had a variation where you could make it into one big pie, so I thought, great, and off I went.

For the filling you needed:

  • 2 large carrots peeled, diced into 1/4 inch pieces (about a cup)
  • 1 golden beat, peeled and diced (about 1/2 cup)
  • 2 new potatoes, peeled and diced (about 2 cups)
  • 2 garlic cloves (whole and unpeeled) -I actually used about 4 and peeled and cut them up
  • 4 sprigs of fresh thyme
  • 2 tablespoons extra virgin oil
  • 1/2 teaspoon kosher salt.

I then took all that, and roasted it in the oven for 30 minutes.

Then I made the pie shell. I used

  • 3 cups of gluten free flour (it called for 2 cups all purpose flour and 1 cup of barley)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon poppy seeds
  • 1/2 cup chilled canola oil
  • 1/2 cup ice water
  • 1 tablespoon apple cider vinegar

Needless to say, the crust was all crumbly and didn’t hold together at all, but I shoved it into the pie shell, and dumped the veggies in, and cooked it.

Finished pie number 1

When I got it out, the shell was undercooked, and flaky and crumbly, and although the veggies tasted good, the pie itself did not, so I ate the veggies, and threw the res tof the pie out.

But then I got to thinking, perhaps I could do it slightly differently an d it would come out better.

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