Turnip, Pear & Sausage Pie

Oh yum, oh yum, oh yum.  Savory pies are one of my favorite meals ever.  I know I say that about a lot of foods, but pie crust with roasted veggies is just too much!  And once in a blue moon, I do cook chicken.  This is one of those lucky occasions, for Eric’s sake.

I combined three lovely produce for this pie: turnips, yellow onion, and pear.

I mixed them together in pie filling fashion with seasonings and vinegar instead of the usual lemon juice for a sweet pie.

Of course I turned to my trusty pie crust.  I even got to use my new marble rolling pin I received for Christmas this year.  These babies are great – I keep mine in the fridge so it’s always cold enough for rolling out pastry dough.

And because sometimes I do cook with chicken, though very rarely, I used chicken sausage.

Eric loves this stuff and was thrilled to see me add it to a pie.

This flaky crust, the roasted veggies, the savory flavor of sage mixed with the tang of vinegar.  How are you not licking your screen right now?  This pie would be just as good with the sausage omitted – still not vegan though.  I cannot do the butter-free crusts – they just aren’t as good.

Turnip Pear & Sausage Pie

1.  For the filling, peel and dice into 1-inch pieces, 2 small-medium turnips.  Dice 1 firm pear, skin left on or off.  Slice into wedges, 1/2 yellow onion.  Place in medium mixing bowl.  

2. Add 2 tablespoons flour, 1 teaspoon dried rubbed sage, 2 tablespoons balsamic vinegar, and fresh ground pepper.  Mix well.  Set aside.  

3. For the double crust, In a medium mixing bowl, cut 1/3 cup cold butter into 2-1/4 cups flour.  Use a pastry blender until the pieces are pea sized.  


4. Sprinkle 1 tablespoon ice cold water or vodka over part of the flour mixture, toss with a fork.  Push aside moistened dough, repeat using 1 tablespoon of water/vodka at a time until all flour is moistened, 8-10 tablespoons total.  Do not over moisten.  Divide dough into two balls, dough should be crumbly and semi-dry.  


5. On a lightly floured surface, use your hands to slightly flatten 1 dough ball.  Roll from center to edges into a circle about 12 inches in diameter.  Transfer to a pie plate by carefully wrapping dough around a rolling pin, being careful not to stretch the dough.   Trim extra dough.  Transfer filling to pie plate.  


6. Roll remaining dough ball into a circle about 12 inches in diameter.  Place on top of filling, press edges together, trimming extra.  Cut steam vents in the top of the dough. 


7. Cover edges in foil, or pie shield, and bake at 400 degrees for 20 to 25 minutes.  Remove foil, reduce heat to 350 degrees and bake for 35 to 45 more minutes.  Filling should be hot and bubbly and top of pie slightly golden.  






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