Lemon Pea Pie
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Description
A series of bizarre texts that turned into a surprisingly edible food
Ingredients
- 1 double pie crust recipe
- 2lbs frozen peas
- 1/2 onion
- 2 lemons, juiced and zested
- 2 1/2c vegetable broth
- 1T olive oil
- 7T arrowroot starch
- black pepper to taste (start with 1/2tsp and go from there)
- rosemary to taste (at least 1tsp dried)
Cooking Instructions
- Prep the pie crust
- Preheat the oven to 180C/350F
- Sliver the onion and cook it in the olive oil, in a 2-3qt pot, until translucent
- Add lemon zest, seasonings, lemon juice, and 2c of vegetable broth
- Mix the arrowroot into the other 1/2 cup of vegetable broth and blend until it's all dissolved
- 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
- 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
- Dump the pot into the pie crust. DO NOT COOL IT FIRST, or you'll never get it out of the pot
- You're going to want to put the pot in the sink and fill it with hot soapy water right now
- Lid the pie, cut vents in the lid
- Bake for 30m, spray top with oil or brush with egg/milk/sugar wash, and bake for another 10m
- Cool for at least 20m before you try to cut it. This pie will be warm for hours.
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