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Right now, a hot pie is just the thing to hit the spot

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Cold enough for you? No matter your take on winter, chances are you’re looking for something hearty and comforting to eat when the mercury dips as low as it has this week.

This pie is wonderful served aprés-ski or following any outdoor winter activity … if you’re the kind to bundle up and head out into the world. But even if your preference runs to throwing an extra blanket on while sitting on the couch and catching up on movies, this mushroom pie is sure to hit the spot, especially when piping hot out of the oven.

In the spirit of conserving energy, the filling can be prepared ahead to fill either a double-crust pie for dinner or tart shells for appetizers.

 

Country-Style Mushroom Pie

Pastry for double-crust (9-inch pie)

Mushroom filling:

  • 1 large parsnip, peeled and diced
  • 1 large carrot, diced
  • 1/2 cup chicken broth
  • 2 Tbsp. butter
  • 1 medium onion, chopped
  • 1/2 lb mushrooms, sliced
  • 4 tsp. all-purpose flour
  • 1/2 cup half-and-half cream
  • 1 Tbsp. cognac or brandy
  • 1/2 tsp. salt
  • 1/4 tsp. each ground nutmeg and freshly ground pepper

Roll out pastry and line 9 in. (23 cm) pie plate.

In saucepan, cook parsnip and carrot in chicken broth until tender; do not drain.

In nonstick skillet, melt butter on medium-high heat. Add onion and mushrooms; cook 5 minutes until most of the liquid has evaporated. Reduce heat to low. Stir in flour, cream, cognac, salt, nutmeg and pepper; cook, stirring, until thickened. Stir in parsnip mixture. Cool slightly.

Turn filling into pastry-lined pie plate; arrange second crust over filling, crimping edges. Slash crust in several places for steam vents. Bake in 425ºF (220ºC) oven 25 to 30 minutes until pastry is browned. Cut into wedges to serve.

Variation:

Fill two dozen small unbaked tart shells with Mushroom Filling and bake 15 to 20 minutes in 425ºF (220ºC) oven.

Enjoy!

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