flours gluten free healthy fats paleo pie root vegetables sweet potato 

Sweet Vegetable Pie

This beautiful pie is the food baby of my vegetable tarte tatin & my paleo apple pie…. and my love for caramelized root vegetables. A little on the time consuming side, but hey! All good things take time. This pie is perfect for holiday parties & brunch spreads. Super allergen friendly too! Can’t do cashews.. you can try making it with cauliflower cream. It’s also open to interpretation! This recipe will work with an array of flavor combinations. Meyer lemon, jicama & chili… carrots, ginger & whiskey… possibilities are endless.

Serves Serves 4-8

Sweet Vegetable Pie

2 hrPrep Time

35 minCook Time

2 hr, 35 Total Time

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Recipe Image


    Orange Cashew Cream:
  • 2 cups raw cashews (soaked)
  • juice of one orange
  • 1/2 cup water
  • 1/4 tsp 5 spice (I use Fronteri Co-op)
  • 1 tbsp honey
  • 1 tsp lemon juice
  • pinch salt
  • Vegetables:
  • 2 large beets
  • 1 sweet potato
  • 6 radishes
  • 1 naval orange
  • 1/2 onion
  • 3-4 tbsp ghee
  • 2 tbsp maple sugar
  • Crust:
  • 1 cup hazelnut meal (you may also use almond meal or tiger nut flour)
  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour + more for dusting
  • 3/4 cup to 1 cup cold lard, cut in to 1 inch chunks
  • 2 tbsp cold water
  • 1 egg white
  • pinch salt
  • Glaze:
  • 1/2 cup pinot noir
  • 1/4 cup clover honey
  • 2 tsp tarragon


  • Make the cream ahead of time, or at least set your cashews to soak in water with salt 3 hours prior.
  • Drain cashews & blend in food processor with the orange juice, 1/2 cup water, pinch of 5 spice, lemon juice, honey & salt.
  • Prep your vegetables to roast. Pre-heat oven to 400F.
  • Peel & slice in 1/4 inch thick slices the beet, onion & sweet potato. Slice the orange.
  • Toss with copious amounts of ghee or coconut oil & arrange flat on sheet pan, do not overlap vegetables.
  • Roast for 30 minutes. Sprinkle with maple sugar, roast another 10-15 minutes.
  • Remove from oven & set aside.
  • Make the crust:
  • Sift together flours & salt.
  • Cut lard in to flour by pulsing together in food processor until it looks like wet sand.
  • Add in egg white and water (spoonful at a time) pulse until it forms in to a ball.
  • Remove from food processor and wrap in plastic, refrigerated for 30 minutes.
  • Separate two large sheets of parchment paper.
  • Place one sheet of parchment paper on the counter and dust with tapioca flour.
  • Place ball in center and pat down in to a disk.
  • Dust the disk with tapioca flour and cover with second sheet.
  • Use rolling pin to roll out as large as possible in a circle or rectangle shape, no less than 1/4 inch thick.
  • Roll gently in an outward motion.
  • Remove top sheet & carefully place the crust on the baking sheet.
  • If it cracks, use fingertips to repair the cracks, wet them, it will help.
  • I make a little lifted edge for this pie instead of doing the fold over.
  • In 1/4 inch pattern make holes with fork in the dough to prevent bubbling.
  • Bake at 400F for 10 minutes. Let cool.
  • While your crust cools, make your glaze:
  • Whisk honey & wine together in a small sauce pot.
  • Bring to a simmer & let it reduce until it's thick enough to coat a spoon.
  • Spread cashew cream all evenly over crust.
  • Arrange roasted vegetables over cashew cream in a decorative pattern.
  • Begin with the larger slices.
  • Sprinkle the vegetables with a pinch salt & herbs de provence.
  • Top with orange slices then drizzle glaze all over it.
  • Bake at 375F for 35 minutes.


Not a fan of beets? No worries, use whichever vegetable/fruit combination you like!


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