While homemade crusts and pies are pretty labor-intensive, and I don't feel like spending every day in the kitchen, it was invigorating to be relaxed and at home and domestic.
I am so glad I am able to be at home to experience days like yesterday. They make me happy to be alive, be a mom, and know how to cook from scratch. Plus, I got compliments from my husband and kids all evening. Should I get mercenary and mention that the whole wonderful day of baking cost around $5? Yay for homemaking! Yay for being a mom! Yay for ovens and rolling pins and fall days!
And here's the most delicious pot pie you will ever taste:
Turkey, Onion, and Apple Pot Pie
Recipe from Sunset Magazine
· 2 onions (1 lb. total)
· 2 Golden Delicious apples (1 lb. total)
· 1 or 2 yams (1 lb. total)
· 1 tablespoon butter or margarine
· 1 1/2 pounds ground turkey or turkey sausage patties
· 2 teaspoons dried rubbed sage
· 1 1/3 cups fat-skimmed chicken broth
· 2/3 cup apple juice
· 3 tablespoons cornstarch
· Salt and pepper
· 1 tablespoon whipping cream or beaten egg
· pastry for a nine inch pie
Peel onions and thinly slice crosswise. Peel and core apples; thinly slice crosswise. Peel yams; cut in half lengthwise, then thinly slice crosswise. Melt butter in a 5- to 6-quart pan over high heat. Crumble turkey into pan; stir often until no longer pink, about 4 minutes. Add onions, apples, yams, sage, and; cover and cook over medium heat, stirring occasionally, for 10 minutes. Uncover, turn heat to high, and stir often until liquid is evaporated and onions begin to brown, about 5 minutes. In a small bowl, mix broth, juice, and cornstarch. Add to turkey mixture and stir until it boils and thickens. Remove from heat and add salt and pepper to taste. Let cool to room temperature, stirring occasionally, 30 to 40 minutes. Spoon mixture into a shallow, round 1 1/2- to 2-quart casserole or a 10-inch pie pan that holds at least 6 cups. On a lightly floured board, roll pastry into a round about 2 inches wider than the diameter of the casserole or pie pan. Center pastry over filling; trim edges to overhang rim about 1 inch. Fold overhang under pastry flush with rim. Flute pastry firmly against casserole or pan rim and slash top decoratively. If desired, reroll pastry scraps, cut into decorative shapes, and lay on top of pie. Set pie on a foil-lined 12- by 15-inch baking sheet. Brush top with cream. Bake in a 375° regular or convection oven until pastry is well browned and filling is bubbling, 35 to 45 minutes. If crust rim darkens excessively before center browns, fold foil from sheet up to cover rim loosely. Spoon pastry and filling from casserole to serve. Yields 6-8 servings.
Notes: I add a bottom crust as well. I also omit the caraway seeds. This pie is a little work, but SO worth it!