Turnip Pie with Whole Wheat Crust

The first few winter squash are starting to flower and I’m already fantasizing about pumpkin pie. In the meantime, we get to enjoy much of the same taste with a vegetable in peak season, turnips! I’ll admit I was skeptical, until I took my first bite! Indescribable and irresistible!

UPDATE (7/5/15): Made this with a quarter cup of maple syrup in place of sugar, and cardamon in place of the other spices, since that’s what I had available. Worked wonderfully. I also tried the crust recipe twice tonight, and it was an utter failure both times. This was almost certainly because I only had regular stone-ground whole wheat flour rather than pastry flour. In this recipe, the distinction is clearly vital! Not all was lost however — the filling can be baked crustless for a wonderful turnip custard. Simply fill the pie pan with the filling and place in a larger baking pan, then fill halfway up the side with water before baking until set.

Turnip Pie

3 eggs

2/3 cup sugar (I used brown)

1/2 teaspoon salt

1 1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg and cloves

Pinch of allspice and cardamon

2 cups turnip puree (about 4-5 turnips, purple topped are best)

1 cup cream, half and half, or evaporated milk

Your favorite unbaked pie crust (or try the whole wheat crust below!)

Preheat oven to 450ºF. Lightly beat eggs and combine with sugar, salt, and spices. Mix in turnip puree and finally the cream or milk. Pour into a pie crust and bake 10 minutes before reducing the temperature to 350ºF and baking 40-45 minutes more, until knife comes out clean. Any extra filling (or all of it, should you so desire) can be poured into ramekins, placed in a pan half full of water, and baked in the same manner. Let cool, then slice and enjoy!

Whole Wheat Crust

1 cup flour

3/4 cup whole wheat *pastry* flour

1 teaspoon salt

1/2 cup oil

3 tablespoons ice water

Combine flours and salt in a bowl. Gently mix in oil with a fork and graduallt add ice water, one tablespoons at a time, to form a stiff dough. Cover with wax paper or plastic wrap and chill until ready to roll out and use.

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