Root Vegetable Pie 8"

Whole Emmer, all butter pie crust, herb roasted root vegetables (Heirloom carrots, parsnips, rutabaga, cabbage, celeriac), miso onion petals, roasted garlic, mushroom medley and chimichurri.

1. Preheat over to 425F.
2. Remove packaging and place pie on a baking sheet.
3. Brush pie with an egg yolk or cream,  then place it on the centre rack in the oven. Bake for 30 minutes.
4. Reduce oven temperature to 350F and continue baking for 40 minutes, or until the bottom crust is fully cooked (continue baking for an additional 15 minutes if needed).
5. Remove the pie from the oven and let it rest for 10 minutes before serving.

Enjoy!