What Dress Code: Autumnal Pot Pie

It’s October! And what better way to celebrate than to address the $15-worth of apples in my kitchen, garnered from an overzealous jaunt to the apple farm. Granted, this Autumnal Pot Pie recipe (very loosely adapted from this one) actually only calls for two to three apples, but I also whipped up a duo of apple pies (recipe originally posted here) and a foray into the jam world with a Pear, Apple, and Fig number.

I’ll also say that this is a very easy recipe with lots of flexility — not to mention, they just come out so darn cute. Kid you not, I was literally squealing by the time these ramekins came out of the oven, not caring in the least that dinnertime was 10:30 p.m. on a Monday because I chopped everything in this recipe at a glacial pace and may or may not have gotten distracted with making Roasted Eggplant Soup on the side. #RoastingAddictProblems…


Autumn Pot Pie

1 butternut squash, peeled and seeded
2 sweet potatoes, peeled
2 large green/yellow/more on the bitter side apples, peeled
2 carrots, peeled
2 stalks of celery
1/2 white/yellow onion
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons fresh thyme
salt, pepper, and cayenne to taste
~ 4 ounces white cheddar
1 pre-made pie crust
1 egg

(Caveat: This quantity breakdown made a LOT, so I ended up bagging half the chopped veggies for making into soup or more pot pies for later — you can also readily adjust what you put in according to what you have on hand.)

Preheat oven to 375 degrees Fahrenheit.

Chop butternut squash, sweet potatoes, and apples into medium pieces and dice carrots, celery, and onion into smaller pieces.
Keep squash, onion, and sweet potato separate from apple, carrot, and celery as the former three take a little longer to cook.

In a large pan, drizzle a few tablespoons of olive oil and bring to low-medium heat. Add squash, onion, and sweet potato and stir to coat. Turn heat up a little and cook, covered, for about 5 to 7 minutes. Add apples, carrots, and celery and stir to combine. Add cinnamon, nutmeg, thyme, salt, pepper, and a dash of cayenne and let cook another 10 minutes or so, stirring occasionally. Add a few tablespoons of water if it starts to get a burn or get dehydrated.

Spoon your veggie and apple mixture into small or medium ramekins or a pie dish or casserole dish if that’s what you have. Add shredded cheddar (I used about a tablespoon per small ramekin) and stir to combine cheddar until melted.

Place pie crust over filled ramekin and cut to fit. If you’d like, you can now take the remaining pie crust and cut small slivers to form a checkered design over top. Brush with an egg wash (one egg quickly whisked) and another sprinkle of cheddar.

Cook for 20 to 25 minutes or until lightly browned.



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