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This is an old recipe from Vimala McClure when she lived at Ananda Kanan. She taught this to Dada Shamitananda. Still today he makes this pie for lunch guests. The amounts of the vegetables are approximate. I think Dada uses ready-made pie crust from the supermarket instead of making from scratch.
- 1 cup all-purpose flour
- 1 cup whole-wheat pastry flour
- 1/2 tsp. salt
- 4 Tbs. olive oil
- Cold water
- 1 cup chopped steamed cauliflower
- 1 cup chopped steamed broccoli
- 1 cup frozen peas
- 1 medium carrot, diced or coarsely shredded (½ cup)
- 1 cup shredded cheddar cheese
- 1 can (10 3/4 ounces) condensed cheddar cheese soup
1. To make Crust for a 9-inch deep dish pie: Preheat oven to 350°F. Whisk together flours and salt in bowl. Stir in oil until clumps form. Add 6 to 10 Tbs. cold water, 1 Tbs. at a time, until dough holds together. Shape into ball, cover with damp towel, and set aside. Divide the dough in half. Roll out Crust dough to 11-inch circle on floured work surface and place in the pie pan.
2. To make Filling: Toss together the vegetables in a bowl; set aside. Add the cheese and soup. Use a spatula to coat the vegetables.
3. Season with salt and pepper, if desired. Spread Filling in 9-inch crust. Set aside.
4. Roll out the second piece of dough. Cover Filling with dough, pressing down to make sure no air pockets remain. Trim away excess dough, and crimp edges with fingers. Cut X in center to vent steam; brush with soymilk just before baking. Place pie on baking sheet, and bake 40 to 50 minutes, or until crust is golden. Let stand 5 minutes before serving in wedges.