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Wizard Pie adapted from The Great American Pie Book by Judith Choate

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Consider the stairs. Walk up the stairs to where you live or work instead of using the elevator. While this will be hard to do if you live on or if your job is on a super high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is completely do-able. Even if you do live or work on one of the upper floors, you can still get out of the elevator first and climb up the stairs the rest of the way. Most people will choose to be sluggish and take an elevator instead of getting exercise on the stairs. That just one flight of stairs—when taken a few times a day—can be just the additional boost that your system needs.

There are plenty of things you can pursue to become healthy. Intensive gym visits and directly defined diets are not always the solution. You can do small things each day to improve upon your health and lose weight. Being clever when you choose your food and activities is where it begins. A good amount of physical activity each day is also critical. Don't forget that health isn't only about how much you weigh. You need to help make your body as strong you can make it.

We hope you got benefit from reading it, now let's go back to wizard pie adapted from the great american pie book by judith choate recipe. You can cook wizard pie adapted from the great american pie book by judith choate using 9 ingredients and 13 steps. Here is how you achieve it.

The ingredients needed to cook Wizard Pie adapted from The Great American Pie Book by Judith Choate:

Prepare 1 of Pastry needed: Unbaked 9-inch double-crust pie..
Take 1 of medium-sized Onion-chopped.
Use 2 clove of garlic, crushed.
Prepare 1/2 cup of unsweetened wheat germ.
Provide 1 cup of crushed tomatoes with juice.
Use 1 tsp of dried basil or 1 Tbsp fresh.
Prepare 1/8 tsp of hot pepper flakes.
Take 1 of Tabasco sauce to taste.
Use 4 cup of raw shredded vegetables which may include any mixture of the following: carrots, squash (winter or summer), sweet potato, celery, green and red peppers, spinach, kale, Swiss chard, turnips, parsnips, rutabaga, broccoli, eggplant, and cabbage..

Instructions to make Wizard Pie adapted from The Great American Pie Book by Judith Choate:

Note by Judith Choate: "I use as many different vegetables as I can in this, but if you're limited to only two or three, make sure that you include eggplant and carrots, sweet potato or wintersquash. This will balance the texture moisture and taste if the pie, which is also a terrific dish for those on salt free diets. I like it lightly seasoned, but you can reduce the spiciness by eliminating the hot prettier flakes and adding just a drop of Tobasco sauce.".
Pre-heat oven to 500° F.
Lightly flour the rolling pin. Use short quick strikes to roll out the dough from center out in every direction..
Lift the rolling pin gently as you near the edge of the pastry to prevent breakage...
Continue rolling out until you have an even circle 1/8 inch thick and about 2 inches wider than your pie plate..
Lift the pastry circle by gently folding in half over the rolling pin and slip it still folded into the pie plate and remove the rolling pin..
Unfold to cover the bottom of the pie plate and remove the rolling pin..
Do not stretch dough or it will shrink when baked..
Smooth pastry into pie plate with quick pressing movements. Press dough firmly against edge of plate. Leave excess pastry hanging over edge of plate until top crust is in place.
Mix all ingredients in a bowl and stir to blend. Taste for seasoning. Mound mixture in bottom pie shell..
Roll out top pie crust. Before placing the top crust on the pie, cut a design out using cookie cutters. Fold over rolling pin and carefully position on top of filing and attach to bottom crust by pressing together excess dough from bottom and top crusts..
Fold pressed dough edge up and inward, making a rim around edge of pie. Starting at edge opposite you, pinch dough between thumb and index finger around edge of pie at 1 inch intervals forming a fluted design around the entire pie..
Bake at 500° for 15 minutes then at 350° for 35-45 minutes..

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