So while I have been having a great time with my recipe testing gig, I have also been working on perfecting a few of my own.
One of them?
Oh darn, that means we
have to get to eat more pie! This time around, I made single serving pies, and made them savory.
sage, butternut & bean pie filling
makes 6 pies
1/2 butternut squash, cubed
7-8 sage leaves
1 cup pinto beans
herbes de provence
garlic gold nuggets
Brush squash and sage leaves with olive oil, roast at 375 for 25-30 minutes. Let cool, then chop / mash the squash into smaller pieces and chop the sage leaves. Combine squash, sage and beans, divide equally between half of the pie crust rounds. Top each round with another, pinching edges to seal. Brush with olive oil and sprinkle with herbes and garlic. Bake at 350 for 25 minutes.
Serve atop salad greens.
Do you like savory pie? What are your favorite flavors?