If you love savory pies with vegetables as much as we do, you absolutely have to try our recipe for pumpkin savory pie – featuring the sweet taste of golden apples – beyond its already delicious cheese and veggie filling! Great as an appetizer, but also perfect for a second course, accompanied by a simple mixed salad. Or to eat the next day, served cold.
The pie dough
Traditional pie dough is easy to make at home with flour, butter, and water; it’s the fastest alternative to puff pastry, which everyone buys ready-made at the supermarket, anyway.
The beauty of pie dough is its versatility; it can be used in both sweet and savory recipes, made with different types of flour, and you can even flavor it with your favorite spices or herbs!
To make a simple pie dough, work 7 oz flour with 4 oz cold butter cut into pieces and a pinch of salt, using your hands.
Do not add yeast, eggs, or milk (as you usually would for other dough recipes).
You can try a lighter variety by replacing the butter with oil for a crispier consistency.
Once ready, let the dough rest for 30 minutes wrapped in plastic wrap. Then roll it out for a thin consistency using a rolling pin.
Pie dough with white wine
Another dough widely used for all kinds of pie recipes uses white wine as an ingredient for added flavor. As for the previous recipe, no eggs are necessary. Just a cup of dry white wine, 3 oz extra virgin olive oil, 11 oz flour, and ½ oz salt. The texture will be more or less the same as traditional pie dough – just a little stronger with a more intense aroma. The dough is very soft and easy to work with. If rolled out very to a very thin sheet, you can also use it in for sweet and savory strudel recipes!
The Recipe: Pumpkin Savory Pie with Apples
Ready to make the most intriguing dish of the season? Let’s get started!
First, we’ll make the filling: Prepare the pumpkin pulp, adding it to thin (but not too thin!) slices of red onion and golden apples. Season with fresh EVO oil, salt, pepper, thyme and marjoram. Bake at 400°F for about 7 minutes. In the meantime, prepare either a traditional pie dough base (preferably made with whole-wheat flour) or the recipe above featuring white wine. Roll dough out into a round mold covered with baking parchment. Push the dough lightly into the sides, allowing the leftover to fall over the edges (you’ll use them in just a minute). Pour in the filling, distributing everything evenly. Add pieces of brie cheese.
Pull the edges of the dough towards the center as evenly as possible. Bake in the oven at 400°F for about 25 minutes. Then cover with aluminum foil and bake for another 10 minutes at 350°F.