ADAPTED FROM WILLIAMS-SONOMA
by Deb Bernadini, owner of Forno 413
INGREDIENTS
-
6 cups assorted chopped root vegetables, cut into ½” dice (we used carrots, onions, parsnips, sweet potatoes, and white potatoes)
-
4 sprigs fresh thyme + 1 Tbsp fresh thyme leaves
-
¼ cup olive oil
-
Salt and freshly ground pepper
-
1/2 cup frozen peas
-
4 Tbsp (1/2 stick) unsalted butter
-
30 grams Ground Up Grain All Purpose Flour
-
1/2 cup dry white wine (optional)
-
2 cups vegetable broth (or a little more if you’re not using the wine)
INSTRUCTIONS
ROAST THE VEGETABLES
1. Preheat your oven to 400F.
2. Toss the carrots, onions, sweet potatoes, white potatoes, parsnips, and thyme sprigs with olive oil. Season with salt and pepper. Spread in an even layer on a baking sheet and roast until the vegetables are tender, about 20 minutes. Transfer to a large bowl and set aside.
MAKE THE SAUCE
1. In a small saucepan over medium-high heat, melt the butter. Add the flour, whisking constantly to prevent lumps from forming, and cook for 2 minutes. The flour will begin to take on some color and resemble wet sand.
2. Add the wine if using it and cook for 1 minute more. Stir in the broth and bring to a boil, then stir in the thyme leaves. Remove from heat, then stir in the frozen peas. Allow the sauce to cool slightly, then pour over the roasted vegetables. Stir to combine and season to taste with salt and pepper.
ASSEMBLE, CHILL, AND BAKE
1. Increase your oven temp to 425F. Put a clean, empty baking sheet on the center shelf.
2. Remove the dough-lined pie tin from the refrigerator and fill it with your vegetable-sauce mixture. Remove the thyme sprigs.
3. Place the top crust over the filled bottom. Gently press the top and bottom edges together. Roll/fold the outer edge down making a rim around the whole pie, and either press with the tines of a fork or crimp your edges together using one of these methods.
4. Return the assembled pie to the refrigerator for 30 minutes, or place it in the freezer for 10 minutes.
5. Once chilled, remove the pie from the fridge and cut some vents in the top crust to allow steam to escape while baking. (You can make decorative slashes or cut a circle in the center). Using a pastry brush, brush the entire top and edges of the pie with prepared egg wash.
6. Place the pie onto the hot baking sheet in the oven and bake for 15 minutes. Reduce the temperature to 350F and bake for approximately 10-15 minutes longer, until the crust is golden, and the filling is bubbly.
7. Remove from the oven and allow the pie to cool for at least 10 minutes before slicing and serving.
