Pumpkin and Mushroom Pie

Pumpkin and Mushroom Pie

Serves 4

Cremini mushrooms, pumpkin, lentils, herbs and feta cheese are piled on a hearty wheat pastry and baked, yielding a satisfying vegetable pie. Serve with a simple green salad, if you like.

Ingredients: 
  • Pie Dough
  • 1 egg, beaten
  • 1/4 cup olive oil
  • 1/4 cup orange juice
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • Pumpkin and Mushroom Filling
  • 6 tablespoons canned pumpkin
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons chopped sage plus 4 whole leaves
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 shallot, chopped
  • 1 pound cremini mushrooms, sliced
  • 1/4 cup red wine
  • 1/4 cup cooked lentils
  • 1 egg yolk
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Method: 

For the dough, mix together egg, oil, juice and 1/4 cup water in a medium bowl until combined. Add both flours and mix until dough is smooth. Cover and refrigerate for at least 1 hour.

Meanwhile, for the filling, mix together pumpkin, feta cheese, chopped sage, salt and pepper. Set aside. Heat oil in a large skillet over medium high heat until hot but not smoking. Add shallots and cook until translucent and aromatic, about 1 minute. Add mushrooms and cook until they have released their liquid, 3 to 5 minutes. Stir in wine, scraping to release any browned bits on the bottom of the skillet. Cook until wine has evaporated, about 2 minutes. Set skillet aside.

Preheat oven to 375°F. Remove dough from refrigerator about 15 minutes before you plan to assemble pies to allow it to soften before rolling. Divide dough in half. Working on a well-floured surface, roll each piece of dough into an 8-inch circle. Divide lentils between the two pieces of dough and spread out to cover each, leaving a 1/2-inch border. Top each with half of the pumpkin mixture, followed by half of the mushroom mixture. Moisten the edge of the dough with a little water, then fold each circle over the filling to make a half-circle and seal each pie by pinching its edges between your fingers firmly. Beat egg yolk and 1 tablespoon water together in a small bowl to make an egg wash. Brush each pie with a bit of the egg wash, then poke 3 or 4 holes in the top of each to allow moisture to escape. Arrange whole sage leaves on top of the pies, brushing the bottom of each leaf with a bit of the egg wash to secure them in place.

Bake pies on a parchment paper-lined baking sheet until golden brown, 25 to 30 minutes. Let cool for 10 minutes before serving.

Nutritional Info: 
Per Serving:Serving size: About ½ pie, 610 calories (260 from fat), 28g total fat, 7g saturated fat, 120mg cholesterol, 700mg sodium, 68g carbohydrate (11g dietary fiber, 8g sugar), 22g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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