Summer Vegetable Pie

Recipe by ellie_
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make crust by sifting flours and salt together in a large bowl. Cut in margarine (or butter) until it resembles corn meal. Blend in water one tablespoon at a time until dough holds together.
  • On a floured board, knead dough a few times and then pat it into a thick patty or disc. Place in baggie or wrap in plastic wrap and put in refrigerate for one hour or until ready to use.
  • Preheat oven to 375-degrees F.
  • Melt butter (or margarine) in a large skillet over med low heat. Add garlic, onion and celery. Saute for 5-10 minutes or until onion is tender.
  • Stir in zucchini, carrots and mushrooms. Continue cooking for another 5-10 minutes or until vegetables are tender.
  • Stir in peas and corn and cook for another 5 minutes.
  • Stir in honey, mustard, salt, pepper and sage. Remove from heat.
  • Press lightly against vegetable mixture to drain out any excess liquid and discard extra liquid.
  • Roll out crust to fit a 9" pie dish or quiche pan (I use a quiche dish).
  • Place in dish and trim edges and crimp or make decorative edging.
  • Prick bottom with a fork and brush with milk or egg wash if desired. If desired you can precook crust for 10 minutes.
  • Spoon vegetable mixture into prepared crust. Cover with tomatoes and cheese and sprinkle with parsley.
  • Brush crust edges with milk or egg wash.
  • Bake for 45-50 minutes (if crust was precooked baking time is 40-45 minutes).
  • Let stand 5-10 minutes before cutting.
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