From the New Jersey Star Ledger
- 1-1/3 cups flour
- 1/2 cup unsalted butter, chilled and cut into chunks
- 3 ounces cream cheese, chilled and cut into chunks
- 1 large egg yolk
- 1 tablespoon butter
- 1-1/2 pounds ground turkey (or 3 cups of diced leftover turkey)
- 2 medium sweet onions, peeled and thinly sliced
- 1 pound Golden Delicious apples, peeled, cored and thinly sliced
- 1 pound sweet potatoes, peeled, halved and thinly sliced
- 2 teaspoons dried rubbed sage
- 1-1/2 teaspoons caraway seeds
- 1-1/3 cups turkey broth
- 2/3 cup apple juice
- 3 tablespoons cornstarch
- Salt and freshly ground black pepper to taste
- 1 teaspoon cream
1. Pastry: Mix flour, butter and cream cheese together until coarse crumbs form. Add egg yolk. Stir with a fork until the dough holds together. Cover and chill for 1 hour. Roll pastry into a 12-inch diameter circle. Cover and chill until ready to assemble.
2. Filling: Melt butter in a 5-6 quart pan. Crumble ground turkey into pan and cook until no longer pink. Add onions, apple, yams, sage and caraway. Cover and cook over medium heat for 5 minutes. (If using leftover turkey, saute onions, apple, yams and seasonings in the melted butter for 5 minutes and then stir in the turkey.)
3. In a small bowl, mix broth, apple juice and cornstarch. Add to hot turkey mixture; cook and stir until it boils and thickens. Remove from heat and add salt and pepper to taste. Let cool slightly.
4. Spoon turkey mixture into the 10-inch pie pan (with a minimum 6-cup capacity). Center pastry over filling and trim edges. Carve decorative pastry opening with the tip of a sharp knife. Use miniature cookie cutters to make decorative fall shapes from the leftover pastry and arrange them as desired atop the crust. Lightly brush top with cream.
5. Set pie pan on a foil-lined baking sheet and bake in a preheated 375 degree oven until pastry is brown and filling is bubbling, about 35-45 minutes. Cool 5 -10 minutes and slice into six wedges.