<ul><li><a href="https://www.groundline.net/dinnersource/?p=recipe&recipe=72">1 double pie crust recipe</a></li><li>2lbs frozen peas</li><li>1/2 onion</li><li>2 lemons, juiced and zested<br></li><li>2 1/2c vegetable broth</li><li>1T olive oil<br></li><li>7T arrowroot starch<br></li><li>black pepper to taste (start with 1/2tsp and go from there)<br></li><li>rosemary to taste (at least 1tsp dried)<br></li></ul>
<ol><li>Prep the pie crust</li><li>Preheat the oven to 180C/350F<br></li><li>Sliver the onion and cook it in the olive oil, in a 2-3qt pot, until translucent</li><li>Add lemon zest, seasonings, lemon juice, and 2c of vegetable broth</li><li>Mix the arrowroot into the other 1/2 cup of vegetable broth and blend until it's all dissolved</li><li>Wait for pot to boil, then add arrowroot mixture and peas. You're going to want to switch to stirring with a fork, here, if you're not</li><li>The arrowroot will start to thicken the mixture, so keep scraping the sides and bottom and mixing the lumps back in until it's a thick pudding texture</li><li>Dump the pot into the pie crust. DO NOT COOL IT FIRST, or you'll never get it out of the pot</li><li>You're going to want to put the pot in the sink and fill it with hot soapy water right now</li><li>Lid the pie, cut vents in the lid</li><li>Bake for 30m, spray top with oil or brush with egg/milk/sugar wash, and bake for another 10m</li><li>Cool for at least 20m before you try to cut it. This pie will be warm for <i>hours</i>.<br></li></ol>