Double-Crust Rutabaga Pie Recipe

Trimmings

For the pie outside:

2 cups customary flour

¼ cup granulated sugar

½ teaspoon salt

13 tablespoons unsalted spread, cubed and chilled

¼-½ cup ice water

For the rutabaga filling:

2 huge rutabagas, stripped and diced

3 tablespoons olive oil

1 minimal yellow onion, diced

2 carrots, diced

1 garlic clove, minced

1 sound leaf

1 teaspoon maple syrup or light natural shaded sugar

2 teaspoons real salt

1 teaspoon dull pepper

½ teaspoon ground ginger

½ teaspoon ground nutmeg

For the egg wash and assembling:

1 gigantic egg

2 tablespoons water (or milk)

Note: The total time bars 45 minutes of torpid time.

Make the pie dough:

In the bowl of a food processor, add the customary baking flour, sugar, and salt.

Beat the food processor to join the dry trimmings.

With the food processor running, add the infection spread 1 tablespoon at a time.

With the food processor running, add the ice water 1 tablespoon at a time until the dough starts to group together. (You may not need all of the ice water.)

Turn the dough out onto a gently floured surface and cut it down the center.

Structure each dough half into a plate.

Wrap each plate solidly in cling wrap. Cool the plates in the refrigerator for 30 minutes.

Make the pie filling:

Heat a colossal pot of water with the end result of bubbling over extreme focus.

Add the stripped and diced rutabaga and air pocket for 7 minutes.

Channel the gurgled rutabaga, holding a ¼ cup of the dull rutabaga cooking liquid.

In a huge pot over medium force, warm the olive oil until shining.

Add the carrot and onion and sauté until fragile, about 12 minutes.

Add the minced garlic and sauté until fragrant, around 1 second.

Add the straight leaf, maple syrup, gurgled rutabagas, rutabaga cooking liquid, salt, pepper, ginger, and nutmeg.

Cook the filling mix until the liquid scatters, about 5 minutes.

Move the filling to a huge bowl and set it aside.

Accumulate the pie:

Preheat the oven to 350 degrees Fahrenheit.

Eliminate both pie dough plates from the refrigerator.

Put one plate on a delicately floured surface.

With a moving pin, overlay the dough into a ¼-inch-thick circle.

Move the dough to a 9-inch pie plate and cut off the excess pie dough, giving with the eventual result of wrinkling the edges.

Move the pie filling into the base pie shell.

Complete the other plate into a ¼-inch-thick circle and top the pie stacking up with the ensuing covering.

Use a fork to seal the top and base external layer, or crease it with your fingers.

With a paring edge, cut slices in the top covering to allow steam to move away.

In a little bowl, whisk the tremendous egg and water.

Brush the most noteworthy place of the dough with the egg wash.

Heat the pie until the covering is a significant splendid gritty hued tone, something like 45 minutes. If the top body gets too dull, tent the pie with aluminum foil.

Cool the pie for somewhere near 15 minutes preceding cutting and serving.

Say ‘NO’ to meal prepping, cooking, kitchen cleaning, and grocery shopping goes with our Healthy Meal Plan ! Our freshly prepared lunch ideas are great for office lunch as our nutritive dinner options are a great way to unwind after a long day.