Encrusted Pulp Pie

Posted by Connie Veilleux on Sep 21, 2012 in Fall, Main Dishes, Seasonal | 0 comments

Our Encrusted Pulp Pie wraps the pulp leftover from juicing carrots, yams, broccoli and apples, then cooked with button mushrooms in a wine sauce, into a savory pie. This main or side dish recipe is gluten free and dairy free. Perfect for hearty breakfast pockets too.