Pumpkin.
Or “winter pie” which is actually a meal pie. It has apples, raisins, craisins, mushrooms, other mushrooms, other mushrooms, other mushrooms, sausage, potatoes, onions, and other things. It originated from mushroom pie when I didn’t have enough mushrooms to fill a pie plate, but I had a few other things on hand. It might be nice to have just to balance some of the sweets. But if sweet is what you want, pumpkin all the way!
Here’s the Winter Pie recipe I used as well as my annotations (I originally typed this for my mother and wanted to make sure she knew how I’d deviated from the recipe):
The Recipe
3–4 small potatoes sliced very thin
1 medium white onion diced
3–4 cloves garlic chopped
1 large portabello (cap and stem) chopped into large chunks
Handful of crimini ‘shrooms chopped (caps only)
handful of oyster ‘shrooms chopped
handful of shitake ‘shrooms
1/2 green bell pepper sliced thin
set aside a few of the neat looking oysters to garnish the pie
1 cup vegetable stock (NEVER use the cheap boullion cubes with MSG. use canned or an organic base if you’re not making your own stock)
2 whole wheat pie crusts (one to cover the pie)—either make these or buy ‘em
vegetable oil
salt
pepper
fresh oregano
fresh chives
handfull each of dried currants, golden raisins, dried sour cherries, almonds
What I used instead
3 normal sized potatoes cut into shoestring fries and then cut in half
2 HUGE cloves of garlic minced
1 box of baby bella mushrooms, sliced
Most of a pound of shiitake mushrooms, sliced
Italian sausage
An apple, chopped
Raisins
Craisins
1 white onion, diced
1 cup mushroom stock, plus a little water
2 pie crusts
Salt
Pepper
Dried oregano and thyme (maybe a tsp of each)
————————
Heat oven to 375
in a large skillet or saucepan heat oil to medium hot
Did this.
sautee the onions, garlic and potatoes until the onions are translucent but not browning remove and set aside in a bowl
Did this.
add more oil and sautee all the ‘shrooms and the fresh herbs til they’re soft
Did this.
Cook sausage with apples until sausage is crumbled and brown. Use a VERY low fat sausage.
add the peppers—when the peppers are warm, return the onion, garlic, ‘tato’s back in
let it all cook down just a bit.
I just mixed everything together, and put it back in the pot
pour in the vegetable broth & let the whole mess simmer for a bit
Did this, but added the raisins and craisins so they could get juicy.
strain everything out of the stock and set the stock aside
Did this. The stock is delish! It should definitely be used later this week for something.
mix the currants, cherries etc into the stuff
Already did this.
fill the pie crust to overbrimming
Yes.
pour a bit of the stock over the filling (I made soup from the stock and leftover wild rice a few days later)
I poured a little bit of the stock and a dash of fat free half and half.
cover the pie with the other crust cutting vent holes
Did this, but I poked it with a fork about a billion times.
bake at 375 for a while (30 min or so)
I think I did 25 minutes.
about 10 minutes before it’s done add the oyster garnish to the top
Didn’t bother (didn’t have any!)
I let it sit for 10 – 15 minutes before trying to open it up. It was great! I had seconds. If I could have, I would have had thirds! It was really rich though, I needed milk to wash it down. I don’t think the half and half added anything, and I will probably omit it next time.
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