Kohlrabi-Bacon Pie

By • September 18, 2010 • 24 Comments

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Author Notes: This garden pie was inspired by a potato torte I watched Melissa d’ Arabian make and I thought why not use other root vegetables! My first pie layered kohlrabi only but I found my favorite is to layer a mixture of leeks, kohlrabi or rutabaga, carrot and potato, thinly sliced, it just depends what I have on hand. A slice of this pie with a dollop of creamy, Greek yogurt-horseradish sauce makes a delicious meal or side!lapadia

Makes filling for one 10 inch pie

PIE CRUST

  • INGREDIENTS
  • Use your favorite recipe a pre-rolled or this all butter recipe below:
  • 1 cup unsalted butter, cubed and chilled
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 8-10 tablespoons ice water
  1. INSTRUCTIONS: Put the butter, flour and salt in the food processor, pulse lightly until the mixture resembles wet looking particles (some recipes say pea sized). Add water, 1 tablespoon at a time, pulsing a couple times after each tablespoon. Keep adding water until the dough just starts to gather into larger clumps. Split the dough in half and place each into a re-sealable plastic bag, pat each into a disk. Let the dough sit in the refrigerator 30 minutes.

THE PIE

  • PIE INGREDIENTS
  • 5 strips of thick bacon
  • 2 sprigs fresh thyme, 1 of rosemary and 1 of sage
  • 1 cup heavy cream
  • 4-1/2 cups kohlrabi sliced into thin half moons (see note below)
  • * I like have made a mix of leek, rutabaga and carrot with potato, thinly sliced, too…it all depends what you might have available.
  • 2 tablespoons all-purpose flour
  • 2/3 cups shredded gruyere
  • Salt & fresh ground pepper
  • 2 tablespoons unsalted butter
  • Cream or milk for brushing on the top crust
  1. INSTRUCTIONS: Preheat oven to 375 degrees F. Peel and slice the veggies thinly; place in a large bowl, add the flour and stir to incorporate and coat.
  2. Cook the bacon until just crispy. Drain on paper towel and crumble when cool enough to touch.
  3. In a small sauce pan, heat the herbs and cream or ricotta whey on low heat just to a simmer. Turn off the heat and let steep for about 5 minutes. Remove the herbs.
  4. Roll out one of the dough disks into an 11-inch round and line a 10 inch pie pan. Arrange an even layer of sliced vegetable, season with salt & pepper, and 1/4 of the crumbled bacon.
  5. Continue layering until the pie pan is nearly full. Pour the cream over the entire pie, and let it seep down. Top with the gruyere.
  6. Roll out the remaining dish of dough and cover the pie with it. Crimp the edges closed. Brush the top and edges of the crust with cream or milk. Make a few slits in the center of the top crust, for the steam to escape. Put the pie pan on a baking sheet.
  7. Bake until the crust is browned and crispy, 60-70 minutes, depending on your oven. Cover the edges of crust with foil if it gets too brown.
  8. Remove pie from the oven and let rest at least 20 minutes before serving.
  9. NOTE: I have made this pie using Infused Ricotta Whey in place of the heavy cream, recipe found onsite:
  10. http://www.food52.com/recipes/6791_infused_ricotta_whey
Jump to Comments (24)

Tags: pie

Comments (24) Questions (0)

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Me

over 2 years ago TheWimpyVegetarian

I love this and so glad to see it here in this contest!

Massimo's_deck_reflection_10_27_13

over 2 years ago lapadia

:) Thanks!!!

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Wonderful pie and so happy to see your recipe in the contest! Your pies are legendary and this savory pie is fantastic.

Massimo's_deck_reflection_10_27_13

over 2 years ago lapadia

Thanks, Suzanne, for your comment & compliment; always sending such high spirited vibes!

Cakes

over 2 years ago Bevi

Wow! This sounds so satisfying and delicious. I love Gruyere.

Massimo's_deck_reflection_10_27_13

over 2 years ago lapadia

Thanks, Bevi! Gruyere = one of my favorites :)

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about 3 years ago Summer of Eggplant

Yum. I love a savory pie and I love rutabaga. I'll give this one a whirl. Thanks.

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

Thanks, Summer of Eggplant! Please check back after you have tried it :)

Me

about 3 years ago TheWimpyVegetarian

I'm so glad you put this one in; I just love it!!!

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

Thanks, ChezSuzanne, I was looking through the comments, can't believe it was a year ago that I first posted this...my how times flies!

Nog

about 3 years ago Niknud

Oh how I love bacon and gruyere....and veggies too. Saved!

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

Thanks, Niknud! Enjoy it when you make it... :)

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

This sounds fabulous! Love the bacon with the root veggies and the gruyere - great combo of flavors.

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

Thanks, HLA, agree about the combo!! :)

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

**note, this recipe has been revised since being posted one year ago.

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about 3 years ago EmilyC

This looks good...LOVE the filling!

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

Thanks, EmilyC! Love the sound of your Sweet Potato recipe, I love brown butter :)

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about 3 years ago GiGi26

Lovely!
like a wonderful Sunday Night Supper. I will be trying this VERY soon!!
I'm sure it will be a hit with my family.

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

Thanks, GiGi26, and same back to you, was just looking at your Scallopted Roots = delicious!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

OMG, salivating!

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

Oh, thanks for your kind thought, boulangere! :)

Me

over 4 years ago TheWimpyVegetarian

Oh my gosh this looks so good! I just love all these recipes with so many great vegetables!! Saved!

Massimo's_deck_reflection_10_27_13

over 4 years ago lapadia

Thanks ChezSuzanne! Actually, this recipe is a refined take on the mixed vegetable version I had out here (now deleted). I am told by others that this one is a keeper, however, I do like adding a variety of mixed veggies to this recipe, now and then.

Me

over 4 years ago TheWimpyVegetarian

I understand completely. So would I!