Name: Eastham Turnip Pie
Prep time: 30 min
Total time: 90 min
Yield: about 8 servings
Cuisine: Pies and Pastries
Ingredients: 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

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Surely this pie is better with the fabled Eastham turnip – but we made Geoffrey’s recipe with any old kind from the grocery store and were surprised to find how very good a turnip can be.

Ingredients

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.