Sabbath Crock-Pot Pie
This recipe is Gluten Free. Batter mix could be a thick cornbread, or even a real wheat piecrust if desired. The objective is to make a pie, the specific components of the filling are not as important. Depending on ingredients, more tapioca flour may be needed. This thickens the sauce within the pie. Experiment!
This recipe is intended to be made in a Pyrex insert, the size to fill your crock-pot. Since this recipe is for a 5- quart pot, you may need to adjust the exact volume of filling and batter to your particular crock. The objective is to provide a hearty meal, while not consuming your day to prepare it. However you might choose to take a day off, this recipe makes sure that the dinner table is not neglected.
Ingredients
- BATTER:
- 1½ C brown rice flour
- 1½ C masa flour
- ½ t salt
- ¼ C oil
- 2+ C water
- 1 large egg
- FILLING:
- 4 C meat and/or vegetables (potatoes, carrots, rutabaga, celery, bell peppers, cabbage, turnips, parsnips, onions, sausage, chopped meat, bacon, etc)
- ¼ C warm water with 1½ t Better than Boullion or comparable broth mixture dissolved
- 2 T tapioca flour
Instructions
- Preheat oven to 400°F. Butter the crock-pot insert.
- Mix up the batter by combining dry ingredients, then cut in oil. Add 1 cup water and egg. Then, add water until you achieve a spreadable frosting-like texture.
- Using a spatula, spread the batter around the sides and bottom to the rim. Be sure to save some for topping! 1/8–1/4 thick is plenty, tapering to the bowl edge, but thicker on the bottom. Place crock in oven for 10 minutes to allow bottom crust to form.
- Cut vegetables and combine with meat or other ingredients in a large bowl. Sprinkle with tapioca flour, and stir well. Combine with broth mixture, and stir well.
- Once crust is ready to come out of the oven, pull it and set it on the stovetop for 10 minutes. Place in crock. Add filling ingredients.
- Thin out batter with additional water to a THICK waffle batter consistency. Pour over top of pie. Place cover on top, and cook on high for 4 hours. You can leave it on warm until dinner. For a crusty top, broil before serving as you would to crisp up a pizza.