Turnip 'n' Tater 'n' Beetroot Deeper 'n' Ever Pie

The Turnip 'n' Tater Deeper 'n' Ever Pie is one of those things that is constantly mentioned in the Redwall series, but is constantly changing. It goes from Turnip 'n' Tater to Turnip 'n' Tater 'n' Beetroot to Turnip 'n' Tater 'n' Beetroot 'n' Bean. I decided that the biggest version would be too big for my pie tin, so I went one step down. It was still a little too big for my tin, but it juuust fit.

The mashed potatoes can be made a few days ahead of time if you like ,just place them in an airtight container and refrigerate until you're ready to make the pie itself.

Turnip 'n' Tater 'n' Beetroot Deeper 'n' Ever Pie

Yield: 6 servings

Prep time: 45 minutes if you don't multitask during the potato cooking
Cook time: 45 minutes
Total time: 90 minutes

Ingredients

• 1 pound potatoes (I prefer Yukon gold)
• 1/3 cup milk
• 1 medium onion
• 1/4 cup cream cheese, sour cream, or greek yogurt
• 1 pound turnips (about one large one)
• 1 pound beets (get golden if you can...my store didn't have them)

Directions

1. Peel potatoes and place in a large pot of water
   
2. Bring water to a boil, then keep at a boil for 20 minutes
3. Drain potatoes, add milk, and mash
   
4. Preheat oven to 425F
5. Chop onion and saute in oil for about 10 minutes, or until translucent and just starting to brown
   
6. Add the cream or yogurt to the onions and stir until melted and mixed in
   
7. Peel turnip and beets
   
8. Slice the turnip and beets into thin slices (I used a mandolin on the 1/4" setting)
   
9.  Press about 3/4 of the mashed potatoes into a 9" pie tin to make a "crust"
   
10. Layer the onions into the bottom of the pie, then top with the turnip and beet slices and sprinkle with the remaining potatoes
    
11. Cover with foil and bake for about 45 minutes, or until beets and turnips are beginning to soften
    

Cherry and Meadowcream Pie

Cherries are in season! This makes me so happy; cherries are one of my favorite fruits. When I read about this pie in The Outcast of Redwall, I thought immediately that it would work beautifully with a thickly set, meadowcream pudding. It turns out I was right. I kept my cherries in large halves and lined the bottom of the pie crust, but feel free to chop them and mix them into the meadowcream; just stir occasionally during the chilling process to re-suspend them. I also used a pre-made crust because I was in a rush making this for a birthday. If you have the time, I highly recommend making your own crust, either out of shortbread or a simple pastry dough.

Cherry and Meadowcream Pie



Cook time: 5 minutes
Chill time: 4 hours
Total time: 4 hours, 5 minutes

Yield: One pie (eight slices recommended)

Ingredients

• Pie crust, baked if necessary
• One batch of meadowcream (cooked but not yet set)
• Halved, pitted cherries (I used about 14)

Directions

1. Line the bottom of the pie crust with cherry halves, cut side down.
   
   
   
2. Cook the meadowcream. While still hot and liquidy, slowly pour over the cherries until the crust is filled.
3. Cover the pie with plastic wrap so that the plastic is completely touching the cream. (No air should be touching the custard. This will prevent a skin from forming.
   
4. Chill the pie for about 4 hours or until set.
5. Slice and serve.

If you have extra meadowcream, just pour it into ramekins or mason jars and let set on its own.