Fall Savory Pie

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(1st made Jan 2013 in Bodega Bay with Megan, Hannah, Caitlin, and Gail)

  • 2 – 2 ½ cups fresh Kobucha squash or “pumpkin”
  • 2-3 cups cooked lentils
  • 1 cup feta cheese, crumbled
  • 2 bunches fresh sage, chopped
  • 3 TBS coconut oil
  • 3 shallots, chopped
  • 2 lbs. cremini mushrooms, sliced
  • 1 cup red wine
  • 3-5 cups kale (or chard), finely chopped
  • 3 large carrots, shredded
  • 1 can/jar of artichoke hearts in water, cut small
  • 2 cloves garlic, minced
  • 2 pie crusts
  • ½-1 cup Parmesan cheese
  • Salt and pepper to taste

To Prepare filling:

  1. Preheat oven to 375 degrees.
  2. Bake squash in oven until tender, carve out and smash with small amount of butter. Add salt & pepper to taste.
  3. Cook lentils as per package (or internet). Do not overcook. Rinse with cool water, strain, set aside.
  4. Sautee shallot in pan with oil until translucent (1-3 min). Add mushrooms and sauté (3-5 min). Add wine and bring to boil, simmer until all liquid is gone. Set aside.
  5. Combine pumpkin, feta, sage, kale, carrots, artichokes, garlic, and lentils.
  6. Add mushrooms.
  7. Divide in half and fill pie tins (okay to mound filling above level of pie crust edge). Top with Parmesan cheese.
  8. Place pies in oven, bake approximately 30 minutes. Until golden brown on top and hot all the way through.
  9. Let cool 5-10 min. ENJOY!

Made my own pie crust with buckwheat flour from this recipe:

  • 1 1/2 c. buckwheat flour

  • 1/2 tsp. salt

  • 1/2 c. all-vegetable shortening
(I used butter)
  • 3 tbs. (or so) water

Do not pre bake unless the recipe calls for it!

  1. Mix flour and salt in a bowl.
  2. Cut in shortening until mixture resembles coarse mealy crumbs.
  3. Add water and gently mix to form a dough. Add more water if necessary.
  4. Roll out and put in pie pan.
  5. If pre baking:
  6. Preheat oven to 425 degrees. Prick bottom and sides and bake 10-15 minutes.

I also used some techniques from this recipe (http://simplygluten-free.com/blog/2011/10/perfect-gluten-free-pie-crust-recipe.html), such as…

  • making the water really cold
  • butter in freezer
  • making disc of dough, in fridge, then rolling out between wax paper sheets