Vegetarian, Gluten Free, Vegetable Pie
I saw something called a Vegetable pie that looked really good. It didn’t have a recipe, just pictures. But I could see how it was made. It was made with lots of thin slices of vegetables, that part was good. However, the base of it was a very heavy buttery biscuit dough. The first step was cutting butter into flour. I remember doing that enough time in the past. So, I decided to create my own version of this lovely looking, vegetable pie and make it gluten free. This is the recipe I came up with, which is with the nut flour, truly a vegetarian, vegetable pie. This will give you a buttery gluten free and wonderfully flavorful pie. You will melt with the first bite.
- Do not over-handle the dough. You want it a little lumpy and uneven.
- Make sure you’re butter is cold. And keep the dough cold as long as possible
- Brush the top with butter to achieve that crusty, buttery top.
- A hot oven (450 degrees) it’s essential for the pie to come out right.
- You can serve with a tomato sauce or cheese as garnish.
Ingredients for Batter:
1 cup unsweetened PLAIN almond milk
1 Tbsp fresh lemon juice
2 cups almond flour
1 Tbsp baking powder
1/2 tsp baking soda
3/4 tsp sea salt
4 Tbsp unsalted butter
1 medium size Zucchini (trimmed and thinly slices lengthwise)
1 medium size Yellow squash (trimmed and thinly slices lengthwise)
1 or 2 medium size carrots (trimmed and thinly slices lengthwise)
1 1/2 cup shredded Havarti Cheese (or some other soft cheese you can shred)
Preheat oven to 450 degrees F (232 C), and add lemon juice to almond milk to make “vegan buttermilk.” Set aside. In a large mixing bowl, whisk together almond flour, baking powder, baking soda and salt. Add cold butter to dry ingredients. Using a pastry cutter or potato masher, combine the two until only small pieces remain and it looks something like course sand. Work quickly so the butter doesn’t get too warm.
Make a well in the dry ingredients and, using a wooden spoon, stir gently
while pouring in the almond “buttermilk” mixture, 1/4 cup at a time. Stir until just slightly combined – it will be sticky and lumpy.
Divide the dough in half, placing half of dough the another bowl. Cover it and place in the refrigerator. You’ll be adding the shredded cheese to that half of the dough later. Cover and place the other half in the refrigerator also.
While the dough is cooling down, slice your vegetables into strips. Then lightly butter the bottom and sides of a deep cake or pie pan. Once that’s done, get the first half of the dough out of the frig and gently dust it with a little flour. folding it over four or five time. Not kneading it very much. Then take that dough and press into the pan and forming it into the bottom of the pan.
Starting at the outside edge begin placing the vegetable strips into the dough, pushing them down into the dough gently (Do not push the vegetables all the way through the dough.) Layer them alternating vegetables as you work towards the center. The vegetables will be sticking up about half way out of the dough, once you’re done.
When you have the vegetable strips filled all the way to the center, take the other half of the dough out of the refrigerator. Add the cheese folding the dough over gently to incorporate the cheese into it. Then you’ll need to gently cover the whole pie with that dough. Spreading it out over the top,without handling the dough to much. Make sure it is evenly spread all the way around the edges evenly.
Gently press down to get the two halves of the dough to connect. This will keep the dough from rising to much in one place. Next, brush the top with a little bit of melted butter to give it that flaky buttery taste.
Bake in a 450 degree ov
en for 15 to 25 minutes or until fluffy and slightly golden brown. Let pie cool some before serving. You can invert to take out of pan and set on a platter to serve. Let completely cool before storing in an airtight container. Do not store in a metal dish, pan or container.
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