Yankee Magazine’s Edie Clark — March 25 9AM

Columnist for Yankee Magazine, Edie Clark (Mary’s Farm) discusses New England foods and how they tie us to the land.

Turnip Pie

This recipe was printed from YankeeMagazine.com.


Eastham Turnip Pie

Preparation Time: 30 minutes

Start to Finish Time: 90 minutes

Yield: about 8 servings

Surely this pie is better with the fabled Eastham turnip — but we made Geoffrey’s recipe with any old kind from the grocery store and were surprised to find how very good a turnip can be.

1 9-inch deep-dish piecrust
3 eggs, slightly beaten
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon kosher or sea salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
2 cups well-cooked, mashed turnip
1 cup heavy cream
Garnish: whipped cream
Heat oven to 450°. Line a 9-inch pie plate with dough and set aside. In a large bowl or blender, combine eggs, sugars, salt, and spices. Beat well. Blend in turnip. Add cream and mix well (it’ll look soupy).

Pour into piecrust. Bake 10 minutes; then reduce oven temperature to 350° and continue baking 40 to 45 minutes. Pie is done when a knife inserted into the center comes out clean. Serve at room temperature or cold, topped with whipped cream.

Turnip Pie

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