This is a great vegetarian recipe for a cold winter evening meal. With the addition of a nice salad, you have an easily prepared and delicious meal.
The crust has a wonderful buttery taste — everyone will swear you put in a couple of tablespoons. Buttermilk and light oil is the combo that gives the buttery crust flavor. This is a great counter to the spicy heartiness of the pie filling.
The recipe is adapted from one found in the Moosewood Restaurant Low-Fat Favorites cookbook. The book is filled with great-tasting reduced-fat versions of the famous restaurant’s recipes. This version has a bit more spice than the original and uses yams instead of carrots.
There is a bit of chopping involved, but most can be done while other ingredients are cooking. It is easily adaptable and a great dish to play with — cheese can be added to the crust and for meat-eaters, a bit of cooked ground beef adds some extra flavor. Don’t be afraid to innovate. Add a bit of this or that, depending on your own tastes and interests. Throw in a can of corn or sliced olives, or substitute carrots for yams.
Optional crust version