Meatless Monday: Harvest Celebration Pie (for a vegetarian Thanksgiving)
Prep Time
25mins
Cook Time
45mins
Total Time
1hr10mins
You can make the pastry and filling up to two days in advance, then assemble the pie when you need it. Let the pastry warm up slightly before rolling.
Servings: 10-12 servings
Author: Mary Gillespie
Ingredients
Pastry for a double-crust pie
2tablespoons/ 30 ml olive oil
1medium onionfinely chopped (about 1 cup / 250 ml)
1small can tomato paste5.5 oz / 156 ml
1tablespoon/ 15 ml molasses
1/2teaspoon/ 2.5 ml salt
1/4teaspoon/ 1.25 ml ground pepper
1cup/ 250 ml red lentils
4cups/ 1 liter vegetable stock
8cups/ 2 liters chopped vegetablesuse a combination of your favorite vegetables
1/2teaspoon/ 2.5 ml dried thyme
1/2teaspoon/ 2.5 ml ground sage
2tablespoons/ 30 ml chopped parsley
1cup/ 250 ml canned pumpkin or pumpkin puree
1/2teaspoon/ 2.5 ml salt
Instructions
Filling:
Heat a large saucepan over medium-low heat. When the pan is hot, add the oil. Swirl to coat pan.
Add the onion and 1/2 teaspoon salt and cook for 2-3 minutes until the onion has softened. Do not let the onion brown. If it starts to brown, turn down the heat.
Add the tomato paste and stir to coat the onion. Cook for 1-2 minutes. Add the molasses and mix thoroughly. Cook about 1/2 a minute longer.
Add the lentils and coat with the tomato mixture.
Add stock, vegetables, thyme, sage, and parsley. Stir until the lentils are mixed in with the liquid. Bring the mixture to a simmer. Cover and simmer for 10 minutes.
Stir in the pumpkin and remaining salt. Bring back to a simmer.
Remove from heat and let cool.
Prepare pie:
Preheat oven to 375 degrees F / 190 degrees C.
Divide dough into two pieces.
Roll bottom piece out to fit the bottom and sides of a 9 or 10-inch / 23 or 25 cm pie pan. Fill with the vegetable mixture. (Depending on the types of vegetables you used, there may be some leftover filling).
Roll out the remaining dough. Brush the edges of the bottom layer lightly with water. Press the top layer onto the bottom layer and fold the edges under. Crimp or pinch the edges to make a decorate pattern.
Cut a few slashes in the pie. Bake in preheated oven for 35-40 minutes, or until top is lightly browned.
Remove from heat and let sit at least 10 minutes before serving.