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.
http://www.YankeeMagazine.com/getrecipe/13256
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