Harvest Savory Pie

Misti Anslin Delaney, Michigan

• 1/3 c. yoghurt
• 1/3 c. sour cream
• 1/3 c. cottage cheese
• 1/2 c. cheddar cheese
• 2 eggs
• 1-2 tsp. savory or basil

Pie Shell

• 3/4 c. solid shortening
• 1/4 c. boiling water
• 1 T. milk
• 2 c. flour
• 4 T. parmesan cheese
• 1/8 tsp. Salt

Vegetable Filling

• 1 onion, diced and sauteed to translucent
• 3 gloves garlic, diced sauteed to translucent
• 1 c. (total) partially cooked vegetables -–at least three kinds mix-n-match suggestions (1): carrots, eggplant, leeks, parsnips, pumpkin or winter squash, rutabagas, sweet potato, turnip mix-n-match suggestions (2): broccoli, tomato, carrots, cauliflower, leeks, spinach, string beans

Steam the vegetables gently until partially soft but not entirely cooked through.

Thoroughly mix the yoghurt, egg, sour cream, cottage cheese, cheddar cheese, and savory or basil. Set aside.

Poke a bunch of holes in shortening with a fork, then add the boiling water and the milk. Whip all this up with a fork to the consistency of whipped cream. Add the flour, parmesan cheese, and salt. Stir and then form gently into a ball. (Try not to handle it too much) Roll out half at a time between sheets of waxed paper while still warm. Do NOT add additional flour.

Tip—dampen the counter before you put the first waxed paper sheet down. that way it won't move around when you're rolling the dough.

Drape the crusts into a pie plate. Pour enough of the egg mixture into the pie tin to about half fill it. Add the vegetables, then pour more egg mixture over it to almost the top of the tin.

Bake for 45-70 minutes, until the egg mixture has set. Cool and serve.

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