thanksgiving pie

By blum099

Ingredients

• For the spelt crust:
• 1-1/2 cups spelt flour
• 1/2 teaspoon sea salt
• 3 teaspoons baking powder
• 2 tablespoons olive oil
• 1/3 cup boiling water
• For the mushroom filling:
• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 medium carrot, peeled and chopped
• 1 garlic clove
• 2 tablespoons flour
• 1-1/4 cups vegetable broth
• 1/2 cup red wine
• 8 sprigs thyme
• 1/8 teaspoon chili flakes
• 16 ounces mixed mushrooms, sliced
• Salt and pepper
• For the sweet potato mash:
• 2 pounds sweet potatoes, peeled and chopped
• 2 tablespoons olive oil
• Salt
• For the mushroom gravy:
• 1/2 large onion, chopped
• 8 ounces white button mushrooms, sliced
• 3 tablespoons oil
• 3 tablespoons spelt flour
• 1 cup red wine
• 2 cups vegetable broth
• Salt and pepper

Details

Adapted from vegnews.com

Preparation

Step 1

What You Do:
1. For the spelt crust, place flour, salt, and baking powder into a large bowl and mix. Use your fingers to rub oil into flour until the mixture resembles fine bread crumbs. Roll out dough until 1/4-inch thick and line pie pan with dough, trimming off excess dough.

2. For the mushroom filling, in a large sauté pan over medium heat, heat olive oil. Add onion and carrots. Cook, stirring occasionally, until carrots start to soften. Stir in garlic, and cook until fragrant, about 30 seconds. Add flour and cook for one minute. Add broth, red wine, thyme, and chili flakes and bring to a boil. Reduce heat to medium-low, add the mushrooms and let simmer gently until softened. Remove sprigs of thyme, and season with salt and pepper to taste.

3. For the sweet potato mash, into a medium pot over high heat, place the sweet potato, cover with water, and bring to a boil. Then reduce heat to medium and simmer for a few minutes. When potatoes can be easily pierced with a fork, drain water and place potatoes back into the dry pot (no heat). Add olive oil and salt. Mash potatoes with a masher, and stir everything together thoroughly. Cover pot with a lid and set aside.

4. For the mushroom gravy, in a medium saucepan over medium heat, sauté onions and mushrooms in oil until tender and mushrooms release their moisture, about 5 minutes. Add flour and stir to evenly coat. Slowly whisk in wine and then broth. Simmer until thickened and season with salt and pepper to taste.

What You Do:
1. For the spelt crust, place flour, salt, and baking powder into a large bowl and mix. Use your fingers to rub oil into flour until the mixture resembles fine bread crumbs. Roll out dough until 1/4-inch thick and line pie pan with dough, trimming off excess dough.

2. For the mushroom filling, in a large sauté pan over medium heat, heat olive oil. Add onion and carrots. Cook, stirring occasionally, until carrots start to soften. Stir in garlic, and cook until fragrant, about 30 seconds. Add flour and cook for one minute. Add broth, red wine, thyme, and chili flakes and bring to a boil. Reduce heat to medium-low, add the mushrooms and let simmer gently until softened. Remove sprigs of thyme, and season with salt and pepper to taste.

3. For the sweet potato mash, into a medium pot over high heat, place the sweet potato, cover with water, and bring to a boil. Then reduce heat to medium and simmer for a few minutes. When potatoes can be easily pierced with a fork, drain water and place potatoes back into the dry pot (no heat). Add olive oil and salt. Mash potatoes with a masher, and stir everything together thoroughly. Cover pot with a lid and set aside.

4. For the mushroom gravy, in a medium saucepan over medium heat, sauté onions and mushrooms in oil until tender and mushrooms release their moisture, about 5 minutes. Add flour and stir to evenly coat. Slowly whisk in wine and then broth. Simmer until thickened and season with salt and pepper to taste.

5. To assemble, scoop the mushroom mixture into the pie dish with crust so that it covers the whole bottom. Layer and spread the sweet potatoes evenly on top of the mushrooms. Bake at 375 degrees for 35 minutes. Remove from oven, and allow to cool for 10 minutes before serving.