High Top Heaven (Meatless Monday)

This raised pie has vegetables, nuts, egg, cheese and blackberries-a creative combination in a golden crust.  The recipe inspiration was Vegetarian Living Magazine.  Mine's made in a 7 1/2 inch springform pan.

Squash and Mushroom Pie

(Serves 6-8)

Crust  
Mix in food processor:
1 1/2 cups all purpose flour
1 cup whole wheat pastry flour
1/2 cup warm water
1/4 cup Earth Balance Buttery Spread

Reserve 1/3 of dough for top.  Cover that piece with saran wrap.

Roll larger piece of dough to a 10 inch circle.  Place in springform pan sprayed with Pam.  Push up to top of sides.  Bake at 390F for 10 minutes.

Filling
Roast squash and garlic at 390F for 25 minutes.
1/2 large butternut squash, peeled and cubed
1 clove garlic, diced
1 tablespoon olive oil

In a skillet, saute remaining vegetables for about 10 minutes.
1 teaspoon canola oil
1 stalk celery, diced with leaves
1/4 cup onion, diced
1 clove garlic, minced
1/2 zucchini, quartered and sliced thin
1 1/2 cups cremini mushrooms, sliced thin
1/4 cup cabbage, shredded

Mix with roasted butternut squash.
Add egg, cheese, berries and nuts.
1/4 cup toasted walnuts, crushed
1 egg, beaten
6 ounce blackberries, sliced
1/2 cup mozzarella cheese, shredded

Press into pie crust.
Roll remaining piece of dough to 9 inch circle.
Arrange on top of pie.  Flute edges.
Brush with egg.
1 egg, beaten

Baked at 390 F for 20 minutes.  
Reduced heat to 340 F.  Bake for 20 minutes more. 
Remove sides of pan.  Brush sides with beaten egg.
Bake for 10 minutes to finish.

Bob took his coworkers at OSI a piece of still warm pie.  They are only 2 miles from home and glad to be testers.