Veggie Pot Pie

This recipe was sent in by Katie M. She found it at All Recipes.

Ingredients:

•  2 tablespoons olive oil
• 1 onion, chopped
• 8 ounces mushrooms
• 1 clove garlic, minced
• 2 large carrots, diced
• 2 potatoes, peeled and diced
• 2 stalks celery, sliced 1/4 inch wide
• 2 cups cauliflower florets
• 1 cup fresh green beans, trimmed and snapped into 1/2 inch pieces
• 3 cups vegetable broth
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1 recipe pastry for double-crust pie

Directions: 

1. Preheat oven to 425 degrees F (220 degrees C).
2. Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
3. In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
4. Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
5. Bake in preheated oven for 30 minutes, or until the crust is brown.

Notes about this recipe:

1. I didn't follow the recipe exactly as written when it came to the veggies, but it still turned out great (seems like most pot pie recipes are flexible like that). I would say that the mushrooms and potatoes though are pretty important to give it that thick, filling texture.
2. For the crust I used my basic pie crust recipe but used half whole wheat flour and half white to up the nutrition value a bit as it is a dinner dish. The dough was slightly more fragile than normal but overall tasted and worked great for this.

Peach Crisp Pie

Happy Pi Day! In celebration of the date 3.14 and the mathematical pi, I made this delicious pie adapting three different recipes from my Better Homes and Gardens Cookbook. (Choose-A-Fruit Crisp, Peach Pie with Candied Pecan Topping, and Easy Oil Pastry)

Filling:

• 4 cups canned or fresh peaches, diced
• 1/2 cup sugar
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon

Mix all ingredients together and let sit for about 15-20 minutes. While it sits make the crust.

Easy Oil Pastry Crust:

• 1 1/4 cup flour
• 1 Tb sugar
  
• 1/4 tsp salt
• 1/4 cup cooking oil
• 3 Tb milk

Stir dry ingredients together in a medium bowl. Add oil and milk all at once and stir lightly with a fork. Form into a ball. Press dough firmly onto bottom and up sides of a 9 inch pie plate. Put peach filling in and bake at 375 degrees for 20 minutes. While it bakes make the crisp topping.

Crisp Topping:

• 1 cup oats
• 1 cup brown sugar
• 1/2 cup flour
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon
• 1/2 cup butter or margarine
  

Combine the oats, brown sugar, flour, nutmeg, and cinnamon. Cut in the butter until it resembles coarse crumbles. After the pie has been baking for 20 minutes, pull it out and put the crisp topping all over it. (You may need to place the pie plate on a cookie sheet so if any juice spills over the top during the rest of the baking you don't have to worry about cleaning the oven.) Put it back in the oven for 30-35 minutes.

Enjoy!

Zucchini Pie

This recipe was submitted by Stacie V. She was introduced to the pie recipe by Shandi W. and the pie crust recipe by Marge S.

Ingredients:

• 4 c. very thinly sliced zucchini
• 1/3 c. finely chopped onion
• 3 tbsp. butter
• 2 eggs
• 2 tsp. dried parsley flakes
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• 1/2 tsp. basil
• 1/2 tsp. oregano
• 1/4 tsp. pepper
• 2 c. shredded Mozzarella
• 2 tsp. mustard
• 1 (9 inch) uncooked pie crust (SEE BELOW FOR RECIPE)
  

Directions:

In a large skillet, saute zucchini and onion in the butter until tender; drain. In a large bowl, whisk the eggs, parsley, salt, garlic powder, basil, oregano, and pepper. Stir in the cheese and zucchini mixture. Spread mustard over the pie crust; pour in zucchini mixture. Bake, uncovered, at 400 degrees for 35 to 40 minutes or until knife inserted in the center comes out clean. Let stand at least 5 minutes before cutting.

I also used this "Press in Pan" Pie crust recipe. I mixed the pie crust and filled it with the zucchini mixture and baked it according to the zucchini recipe instructions.

Press in Pie Crust:

• 1 1/2 c. four
• 1 1/2 tsp. sugar
• 1/4 tsp salt

• 1/2 c. oil
• 2 Tbsp. milk
• (Mix oil and milk together to combine)
  

Lightly mix flour, sugar, and salt in pie pan. Add oil and milk mixture. Lightly mix with fork only until flour is damp. Press in pan like graham cracker crust till smooth and even. Prick with fork 7-8 places. Bake at 425 degrees for 12 minutes or until light brown for baked shell or fill and bake at 400 degrees for 15 minutes. Reduce oven to 350 degrees till done.
*This is an excellent crust for pumpkin pie. Bake 45-50 min till done.