Veggie Pie with Sumac

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Early this morning my oldest daughter was laying on the kitchen floor quietly doing Alexander Technique exercises while listening to the string trio version of Bach’s Goldberg Variations. If something is going to put me in a peaceful, creative mood is that piece. I had bought a bunch of zucchini thinking about continuing my experiments with jams and canning, but I woke up with the pie bug and got excited about making a savoury one which would taste fresh and not too baked(whatever that means!).
I hope that you all are aware of how easy it is to make a pie, because it really is! Once you have the basic measurements for a dough the rest is play, and if you turn on the Goldberg Variations, or any other Bach, ideas and inner peace will come your way while you cook. You can use the basic measurements and ingredients in this pie crust for all sorts of pies, sweet or savoury.You can add nuts, sweeteners, seeds, herbs, spices or pretty much whatever tickles your fancy, and it will work. This time I wanted a pie in which the vegetables would still feel alive and crunchy to counter balance the “bakiness” of the crust, unlike most quiches.

The combination of the fresh vegetables and the baked “buttery” crust was really sexy. The only vegetables I briefly sautéd were the zucchini and red bell peppers, the rest was all raw. I used agar to make it all hold together, which I have never used in savoury dishes, except long ago for an aspic which nobody liked including myself. After the pie was done for some reason I felt a bit insecure about what the rest of crew would think of it, so I didn’t advertise it at all, just left it there on the kitchen counter , but within less than a half an hour it was completely gone. I think that this combination of a semi raw vegetable pie is something I will be playing with again, since I really love pies, but often consider them on the heavy, overly cooked, greasy, not fresh side, this way however I feel that I can have my pie and eat it.

Crust:
2 cups spelt flour
1 tsp sea salt
1/4 cup coconut oil
1/4 cup cold water

Filling:
2 zucchinis cut in smallish cubes
2 tbs olive oil
1/2 red bell pepper cut in cubes
3 cloves of garlic crushed and minced
a bunch of chives
a couple of oregano sprigs
a couple of basil leaves
2 cups of cashew milk(it can be any other milk)
a couple of drops of lemon juice
a pinch of saffron
1 tbs agar agar
3 tbs chia seeds
2 tomatoes seeded and cubed
a handful of spinach roughly minced

Crust:
-make the crust, mix the flour and salt and add the coconut oil
-work with a fork until it looks like wet sand the add the water and form a ball
-wrap in plastic and refrigerate for about 10 minutes
-stretch out the dough on a sheet of baking paper with the help of a rolling pin
-transfer to a pie dish and bake for about 15 minutes in a. Preheated oven at 180* c

Filling:
-in a wide pan sauté garlic and add zucchini and a pinch of salt
-add red peppers and stir
-add some of the oregano and basil and stir

-in a sauce pan heat up the milk and add a pinch of salt and a couple of drops of lemon juice
-add the saffron and a minced garlic clove
-when is very hot add the agar powder and stir well, turn off fire when it begins to thicken

Putting it Together:
-when the crust is done fill with the cooked zucchini and add the tomatoes and spinach as well as the rest of the herbs and the chia seeds
-pour the agar milk on the veggies and sprinkle with sumac
-wait until it sets a bit before cutting

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