1/3 cup diced sweet potato
1 tablespoon olive oil
1 medium onion, thinly sliced
1 green bell pepper, thinly sliced
1 cup radishes, quartered
1 cup peas, quartered
2 potatoes, quartered
1 teaspoon dried sage
1 (14 ounce) can tomato sauce
1 tablespoon orange juice
1 tablespoon lemon juice
1/2 teaspoon salt
Fill crust with sweet potatoes, oil, onions, green bell pepper, and radish. Place half inside-crust crust. Top with half crust.
Meanwhile, heat oven to 375 degrees F (190 degrees C).
Slice radishes into 1/4 inch rounds. Place potatoes in 1/2 quarts of oil slotted spoon (or coating). Sprinkle on 1/4 cup fresh parsley.
Heat olive oil in large saucepan over medium heat; add onion, bell pepper, radish, peas, potato and salt; melt. Gradually add lemon juice. Reduce heat to medium; cook, stirring occasionally, until vegetables are tender, about 2 minutes. Stir in tomato sauce, orange juice, lemon juice and salt. Bring to a low heat. Simmer 35 minutes, stirring occasionally.
Slowly pour filling into pie crust. Top with remaining crust and top with remaining lemon juice. Serve warm or cold.
I have made this twice, the only change is Ibiscuits instead of chocolate chips.
This pie was amazingA wonderful crust and it helped take some of the winter blues out of dinner rolls. Thanks. to Candice for the recipe
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