Eastham Turnip Pie
Sure, you’ve had pumpkin pie, but how about turnip? This award-winning turnip pie is smooth, sweet, and spicy.
By Yankee Magazine|May 17 2018|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanSurely this pie tastes best when made with the fabled Eastham turnip — but any old kind from the grocery store will still yield delicious results.
Yield:
about 8 servingsIngredients
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
Instructions
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.
Needless to say, the recipe was a shock but that is usually what it takes to get me to try something new. I tried it with ordinary turnip and it is really great. Surprise, surprise….. Thanks, Yankee.
I tried the Turnip Pie and very happy with it. Will make extras for my brother’s 80th birthday dinner party next month. Just wonderful!
I have been looking for such a recipe. I will certainly try it. THank you.
I had a lot of turnips that I needed to find ways to prepare them. I made a couple of pies and was really impressed! Today I’m making more for family and friends. Thanks for the great idea and resulting delicious pie.