- Prep time
- 30 minutes PT30M
- Cook time
- 1 hour PT1H
- 6–8 servings
You can use a store-bought crust or make your own using our simple pie crust recipe for this classic savory pie. Either option yields delicious results!
- 2 unbaked pie crusts (9 inches in diameter)
- 2 cups heavy cream
- 15 ounces English peas, frozen
- 1 tablespoon butter
- 1 yellow onion, small diced
- ¾ cup carrots, small diced
- 2 ounces white wine
- 1 tablespoon flour
- 2 tablespoons whole grain mustard
- 8 ounces ham, small diced
- Salt and pepper, to taste
- 1 egg, beaten
Heat oven to 350°F. Prepare a 9-inch pie tin with the bottom pie crust.
Heat cream in a heavy-bottomed sauce pot and reduce until about 1¼ cups remain. Add the peas and just bring to a simmer. Transfer pea and cream mixture to a container large enough so that the mixture is no more than ½ inch deep. Place mixture in the refrigerator to cool. When cool, crush the peas with the back of a spoon or the bottom of a pot and reserve.
Add butter to a sauté pan and sauté the onions and carrots until the onions are translucent and the carrots are not quite tender. Add the white wine and reduce until nearly dry. Remove from heat and add the flour and mustard. Mix to incorporate evenly. Fold in the crushed pea mixture and ham, and season to taste with salt and pepper.
Place filling in the prepared pie dish and brush the edge of the crust with egg wash. Place top crust over filling and crimp the edges. Pierce the top with a paring knife to vent in 4–5 places and brush the top with the egg wash.
Bake for about 1 hour, until crust is golden brown. Let rest 10 minutes before serving.