Wild Ramp and Morel Mushroom Pie, Billings’ Farm
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Pie
Cuisine: American
Serves: 6 slices
Ingredients
  • For the crust:
  • • Use the basic crust recipe from http://www.artofthepie.com
  • • 2-4 Tablespoons fresh-grated Parmesan cheese for rolling out the top and bottom crusts
  • Prepare the mushrooms:
  • • Rinse the mushrooms in cold water, removing as much dirt as possible
  • • Slice the mushrooms lengthwise
  • • Place the sliced mushrooms in a shallow bowl with salted (about 2 Tbsps.) water; refrigerate overnight; rinse before using
  • For the filling:
  • • 2 tablespoons butter
  • • 1 cup ramps
  • • 2 lbs. of morel mushrooms (but could use or add other mushrooms)
  • • 2 teaspoons coarse salt
  • • ½ teaspoon black pepper
  • • 2 large eggs
  • • ½ cup heavy cream
  • • ¼ cup all-purpose flour
  • • 1 tablespoon fresh herbs (rosemary, thyme, and/or sage)
  • • ⅓ cup Parmesan cheese, grated
Instructions
  1. For the crust:
  2. Follow directions at http://artofthepie.com for basic crust. When rolling out the dough, add 1-2 Tbsp. of grated Parmesan cheese to the flour and roll the crust on both sides to incorporate the Parmesan cheese. Transfer the bottom crust to a deep dish pie plate.
  3. For the filling:
  4. Heat the butter in a large skillet over medium heat. Rough chop the stems and leaves of the ramps and sauté in the butter until soft and wilted. Chop the mushrooms into large pieces and to the skillet and cook until browned, stirring frequently. Season with salt and pepper.
  5. In a medium bowl, whisk together the heavy cream, eggs, and flour. Add the mushroom mixture, herbs, and cheese and stir to combine. Pour the filling into the bottom pie crust. Roll out the top crust on both sides in the Parmesan cheese and flour mixture and place on top of the pie. Pinch the two crusts together and tuck into the dish to seal. Cut slits into the crust to vent. Brush top crust with egg wash.
  6. Bake at 350 degrees F until crust is golden brown and juices are bubbling, about 60-75 minutes. Let the pie cool to room temperature before serving to let the filling thicken.
  7. Keep any leftover pie in the refrigerator. If serving again, reheat the pie at 350 degrees F for 30 minutes.
Recipe by People, Places and Pies at https://peopleplacespies.com/spring-indiana-wild-ramp-morel-mushroom-pie-billings-farm/