Summer Vegetable Pie

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3/4 cup flour or 3/4 cup unbleached flour
• 3/4 cup rye flour
• 1/2 teaspoon salt
• 1/2 cup butter or 1/2 cup margarine, cut into pieces
• 1/4 cup ice water (may need more or less)
• 2 tablespoons butter or 2 tablespoons margarine (or corn oil)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 stalks celery, chopped
• 2 zucchini, sliced (i use a food processor for slicing)
• 1/2 cup shredded carrot (i use a food processor for shredding)
• 1/2 cup sliced mushrooms
• 1/2 cup frozen peas, thawed
• 1/2 cup frozen corn kernels, thawed
• 1 tablespoon honey
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon fresh sage, minced
• 3 tomatoes, seeded,stemed and chopped roughly,placed in strainer and salted and drained to get rid of excess liq
• 1 cup shredded swiss cheese
• 1 tablespoon parsley (or cilantro)

Recipe

• 1 make crust by sifting flours and salt together in a large bowl. cut in margarine (or butter) until it resembles corn meal. blend in water one tablespoon at a time until dough holds together.
• 2 on a floured board, knead dough a few times and then pat it into a thick patty or disc. place in baggie or wrap in plastic wrap and put in refrigerate for one hour or until ready to use.
• 3 preheat oven to 375-degrees f.
• 4 melt butter (or margarine) in a large skillet over med low heat. add garlic, onion and celery. saute for 5-10 minutes or until onion is tender.
• 5 stir in zucchini, carrots and mushrooms. continue cooking for another 5-10 minutes or until vegetables are tender.
• 6 stir in peas and corn and cook for another 5 minutes.
• 7 stir in honey, mustard, salt, pepper and sage. remove from heat.
• 8 press lightly against vegetable mixture to drain out any excess liquid and discard extra liquid.
• 9 roll out crust to fit a 9" pie dish or quiche pan (i use a quiche dish).
• 10 place in dish and trim edges and crimp or make decorative edging.
• 11 prick bottom with a fork and brush with milk or egg wash if desired. if desired you can precook crust for 10 minutes.
• 12 spoon vegetable mixture into prepared crust. cover with tomatoes and cheese and sprinkle with parsley.
• 13 brush crust edges with milk or egg wash.
• 14 bake for 45-50 minutes (if crust was precooked baking time is 40-45 minutes).
• 15 let stand 5-10 minutes before cutting.