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Hands-on time: 45 minutes
Total time: 1 hour, 30 minutes
- 1/4 cup unsalted walnut pieces, toasted
- 1 1/4 cups whole-wheat pastry flour, plus additional flour for work surface
- 1 tsp Sucanat
- 1/4 tsp sea salt
- 1/2 tsp baking powder
- 1/3 cup low-fat milk
- 1 egg yolk
- 1 tbsp safflower oil
- 1 tbsp apple cider vinegar
- 1 1/2 lb red potatoes (about 6 medium), scrubbed well and cut into 1/2-inch pieces
- 2 large cloves garlic, smashed
- 1/4 cup low-fat milk
- 1/4 cup chopped fresh chives
- 3 sprigs thyme, leaves plucked
- Sea salt and fresh ground black pepper, to taste
- 1 lb asparagus (about 1 bunch), tough ends snapped off and discarded
- 2 tbsp olive oil
- 1/2 cup shredded low-fat
- Swiss cheese, divided
- Rolling pin
- 9-inch glass or ceramic pie dish
- Prepare crust: Preheat oven to 375°F. In the bowl of a food processor, add walnuts and process until finely chopped, about 20 seconds. Add flour, Sucanat, salt and baking powder. Pulse dry ingredients several times to mix thoroughly.
- In a spouted measuring cup, whisk together milk, egg yolk, oil and vinegar. With processor running, slowly pour liquid through food chute into dry ingredients. Process just enough until combined. (NOTE: Mixture will be partially crumbly, but will stick together when squeezed.)
- Dump dough onto a well floured surface. Squeeze it together into a singular mound and pat it down into a disk, about 1/2-inch thick. Using a rolling pin, roll dough out until 12 inches in diameter. Set rolling pin at bottom edge of dough and gently roll dough onto pin, so that dough drapes over pin. Transfer to pie dish. Gently press dough into the edges of the pan and up the sides. Fold excess dough inward and pinch, creating about a 1/2-inch rim. Crimp rim with your fingers, or the tines of a fork. Poke dough all over with a fork to create steam holes.
- Transfer dough to oven and bake for 20 minutes, until edges and center are just golden. Remove from oven and cool completely before using.
- Meanwhile, prepare filling: In a medium pot, add potatoes and garlic, and cover with cold water. Bring water to a boil on medium-high to high heat and cook potatoes until very tender and easily mashed with a fork, about 15 minutes. Drain potato-garlic mixture thoroughly, then return to pot and add milk. Using a hand-held masher, mash potato mixture well until smooth with a few chunks. Sprinkle chives, thyme, salt and pepper across top of potato mixture and fold in to combine. Set aside at room temperature.
- While crust cools, arrange asparagus in a single layer across a baking sheet. Drizzle with oil and roll spears to coat. Transfer to oven and roast for 20 minutes, until tender when pierced with a fork. Remove from oven and cool slightly.
- Sprinkle 1/4 cup cheese on the bottom of the crust. Arrange half of asparagus in a single layer, each spear about 1/2-inch apart. Scoop potatoes into crust, spreading evenly with a rubber spatula. Sprinkle potatoes with all but 1 to 2 tbsp remaining cheese. Arrange remaining half of asparagus in a crosshatch pattern over top. Finish with a sprinkling of 1- to 2-tbsp cheese. Transfer pie to oven and bake at 375°F until cheese is melted and pie is heated through, about 20 minutes. Cool slightly before cutting to serve.
If your pie is full and you have extra potatoes, check out these recipes that show your leftovers love.
Nutrients per serving (1/8 of pie): Calories: 236, Total Fat: 9 g, Sat. Fat: 1 g, Monounsaturated Fat: 5 g, Polyunsaturated Fat: 3 g, Carbs: 32 g, Fiber: 5 g, Sugars: 3 g, Protein: 9 g, Sodium: 96 mg, Cholesterol: 29 mg