Vegetable Cobbler
Serves: 6
Marley Adams
1 January 1970
Based on User reviews:
42
Spice
46
Sweetness
52
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1.5 cups
Zucchini (peeled and chopped)1.5 cups
Carrot (peeled and chopped)2 tbsps
Cornstarch4 tsps
Salt4 tsps
Ground Black Pepper1 cup
Butter (melted)Directions:
1
Preheat oven to 400 degrees F (200 degrees C)
2
Grease an 8-inch pie plate
3
Mix zucchini, carrots, and butternut squash together in a large bowl
4
Sprinkle cornstarch, salt, and pepper over the vegetable mixture and toss to coat
5
Line pie plate with one of the pie pastries, trimming edges to fit the plate
6
Pour vegetable mixture over the pie pastry
7
Drizzle most of the melted butter over the vegetables
8
Place remaining pastry atop the vegetables
9
Press edges of the two pastries together to seal
10
Brush top of the "cobbler" with remaining butter
11
Cut several slits in the top pastry
12
Bake in preheated oven until top is golden brown, about 30 minutes
13
Rest pie for 10 minutes before cutting to serve