Browned butter and toasted flour impart an autumnal flavor into this savory pie. Zucchini, yellow squash, or patty pans all work. If you still have a bunch from your harvest, consider freezing the filling, using the method for freezing soup, and thaw & pour into a crust later.
ingredients
2 9" Pie Crusts, homemade or store bought
1.06 oz (1/4 cup) White Flour
2 Cups Vegetable Stock
4 Tablespoons Butter
1 Pound Summer Squash, cut into 1/2"-1" cubes
9 oz (1 1/2 cups) Navy or Northern White Beans, cooked
.2 oz (1/4 cup loosely packed) Sage Leaves, thinly sliced
Salt, to taste
Fresh Ground Black Pepper, to taste
deviations & tips
For a vegan dish, swap olive oil for the brown butter and use vegetable shortening in your crust.
Instead of sage, try up to an ounce of chopped fresh parsley, chives, or tarragon.
Get a creamier filling by replacing up to 1 cup of the stock with milk or cream.
the method
Pre-heat oven to 400 degrees. Press pie crust into a 9" pie pan. Refrigerate pie pan and top crust until ready to use.
In a small or medium skillet, toast the flour over medium heat. Stir often to make sure the flour does not burn. When the flour is brown, remove from heat and whisk with stock.
Toast flour.
Whisk flour into stock.
Melt butter in a large skillet or saute pan over medium heat. After butter melts, continue heating, swirling often, until brown. Be careful not to burn it.
Brown butter.
Add squash and saute for about 8 to 10 minutes or until golden. Toss in sage and saute for 2 to 3 minutes. Remove from heat and mix in beans. Season to taste with salt. The vegetable mixture should be properly seasoned on its own.
Saute squash until golden and add sage.
Return vegetables to heat and blend in stock mixture. Cook until gravy comes to a simmer and thickens. Season with salt if needed. If your stock is well salted, you may not need any, but if it's unsalted, you may need a teaspoon or more. Add a lot of fresh ground pepper to taste.
Cook until gravy is thick.
Pour vegetables and gravy into prepared pie crust. Top with second crust, pinch together the edges, and make cuts into the top to allow the heat to escape.
Bake for 25-30 minutes or until crust is golden brown and the filling reaches about 165F. Allow to cool for at least 15 minutes before serving.
Pot Pie with Patty Pan Squash and Sage