Homely, wholesome and downright delicious – this Gluten Free Homity Pie is comfort food at its best! The origins of Homity Pie are not fully know but is likely found somewhere in the English countryside. Many believe that it became a staple recipe during a wartime era to make the most out of scarce food rations and affordable ingredients. | Gluten Free + Vegetarian
What is Homity Pie?
Homity Pie is a traditional British open-faced vegetable pie made with onion, leeks and potatoes and is typically cooked in a wholemeal crust. The specific origins aren’t quite fully known though it’s believed to have originated somewhere in Devon (which is why it’s also known as Devon Pie).
I found this recipe flipping through the pages of April 2021 Spring edition of Good Food Magazine and knew I had to try it. Anything loaded up with cheese and potatoes in a flaky pastry crust is a must-make in my book.
How to Make this Gluten Free Homity Pie Crust
This gluten free Homity Pie takes inspiration from traditional recipes but is instead made with a simple, flaky gluten free pie crust that’s enriched with almond flour in attempt to mimic a wholemeal crust that’s typically found in a homity pie.
Altogether this crust is very easy to make. Simply:
- Whisk together the dry ingredients: gluten free plain flour, almond flour, salt and cayenne.
- Mix in the the butter. Mix until a sandy mixture forms.
- Add in a whisked egg and just enough water to make this dough come together to form a soft dough that sticks together when clumped.
Once made, cover and set aside your dough in the fridge while you prep the filling. When the time comes, roll out and transfer the dough to a pie dish and that’s it for the crust.
The filling is also easy to make. It doesn’t take many ingredients – just a little time to fully sautee the onions and to steam and cook the potatoes.
- Start by cooking the onions, leek and thyme in olive oil or butter for about 7-10 minutes until soft.
- Reduce the heat and stir in the potatoes. Mix well into the onion mixture, then cover and cook about 10-15 minutes until the potatoes can be easily pierced with a fork. The idea is to essentially steam the potatoes in the covered pot until cooked.
- Next, stir in the cream until combined then turn off the heat and add in some of the cheese and spring onions. That’s your filling made.
When you’re ready to bring it all together, line the bottom of your pie crust with some more cheese, then spread the filling over the crust. Top with the remaining cheese and spring onions and that’s it! Bake for about 35-40 minutes and you’re all set!
Leftovers will keep in the fridge at least 4-5 days. You can enjoy it hot or cold, though I enjoyed it most warmed up.
This recipe makes for a hearty and filling dish. I recommend serving it with a side, salad. Something simple and leafy with a light vinaigrette.
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Gluten Free Homity Pie
Homely, wholesome and downright delicious - this Gluten Free Homity Pie is comfort food at its best! The origins of Homity Pie are not fully know but is likely found somewhere in the English countryside. Many believe that it became a staple recipe during a wartime era to make the most out of scarce food rations and affordable ingredients. | Gluten Free + Vegetarian
- 1 1/4 cup | 175 g plain gluten free flour blend
- 1/2 cup | 48 g almond flour
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne powder
- 6 tablespoons | 84 g cold butter grated or cut into little cubes
- 1 egg, whisked
- 1-2 tablespoons | 15-30 ml cold water
- 2 tablespoons | 28 g butter (or olive oil | 30 ml)
- 2 medium onions, diced
- 1 leek, finely sliced
- leave from a couple sprigs of fresh thyme
- 1.5 pounds | 700 g floury white potatoes, diced
- 1/2 cup | 120 ml double cream or heavy cream
- 1/2-1 teaspoon salt
- 1.5 cups | 170 g grated cheese
- 2 spring onions, diced
- In a medium-sized mixing bowl: whisk together the plain flour, almond flour, salt and cayenne.
- Mix in the cold butter with a fork or pastry cutter. Mix until you have a sandy kind of mixture. Stir in the whisked egg.
- Mix the dough together with your hands until it begins to come together. Add 1-2 tablespoons cold water to hydrate your dough. Add just enough water so that the dough can easily clump together in one large ball.
- Cover and refrigerate while you prep the filling.
- Warm the butter or olive oil in a large sauce pan or skillet over a medium heat. Add the onions, leek and thyme and cook 5-7 minutes to soften the onions.
- Stir in the potato. Lower the heat down to low and cover the pan with a fitted lid. Let the potatoes cook with the lid on about 15 minutes. Cook until the potatoes are fork tender. Make sure to check on the pan and stir the potatoes every so often.
- When the potatoes are tender, remove the lid. Mix in the cream and turn off the heat.
- Stir in half of the cheese and half of the sliced green onions to the filling. Remove the pan from the heat source and set aside as you finish prepping the crust.
- Preheat the oven the 400°F/200°C.
- Place the dough between two sheets of parchment paper and roll out to be at least 11 inches in diameter - large enough to cover a 9 inch pie plate.
- Remove the top layer of baking paper. Use the bottom baking paper to transfer your dough to the pie dish. Carefully transfer the rolled out dough to the pie plate. Slip one hand under the bottom layer of parchment paper to gently flip the dough over into the pan.
- Peel back the paper and sooth over any cracks or breaking points in the dough. Use the dough hanging over the edges of the pie dish to cover up the holes in the middle. Crimp the edges of the dough as you like.
- Scatter half of the remaining cheese across the bottom of the crust. Pour the filling over the cheese-crust. Top with the remaining cheese and green onions.
- Place in the middle of the oven and bake for 35-40 minutes until the edges of the crust are browned and the cheese golden.
- Let the pie cool on a wire rack at least 10 minutes before slicing and serving. The longer you let the pie cool the more set the filling will be.
- You can use your favourite gluten free pie crust in place of this almond flour pie crust.
- If you'd prefer to use a nut free pie crust use this crust from this recipe: https://www.asaucykitchen.com/healthier-gluten-free-chicken-pot-pie-with-an-herb-crust/
- Cheddar cheese is traditionally used in Homity Pie but you can use a variety of different grated or shredded cheese here. (Double Gloucester, Red Leicester, Gruyere, etc).
- Leftovers will keep in the fridge about 4-5 days.
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