The 4th Day of Christmas - Calling Non-Bird Pies

The Fourth Day of Christmas I made my loved ones 4 Calling Non-Birds Pies. This recipe is altered from the one from Outdoor Life
We omitted the crow, as well as all the remaining animal based ingredient. We also made this is jumbo muffin tins for individual servings, I didn't want to make 4 large pies. We served this with the remaining French Crescents. There were enough vegetables to make another 8" pie, so we did.

Three French Crescents

Two turtle candies

And a pear muffin

INGREDIENTS

1 Honeycrisp apple, or similar variety
2 Yukon Gold potatoes
1 cup whole mushrooms (any kind you like)
1 bunch rainbow carrots (available at farmers markets or Trader Joe’s)
1 cup sugar snap peas
3 celery stalks, diced
10 fluid ounces of apple cider
2 cups vegetable broth
1 leek (from our garden)
1 small bunch fresh parsley (from our garden)
12 sprigs fresh thyme (from our garden)
1 egg worth of aquafaba (1/4 cup)
vegetable broth
Salt
2 TBS gluten free flour

3 prepared or homemade piecrusts
For the muffin pies, we 1/4 one prepared pie shell and used it to line the muffin tin and make the top. The remaining two pie shells were used for the 8" pie.

Heat 12-inch cast-iron skillet over medium heat. Add vegetable broth. Sauté leeks and mushrooms for 2-3 minutes to cook off the water in the vegetables. Add carrots and more broth, as needed. Add about ¼ teaspoon salt. Cook another 5 minutes.
Next, throw in the peas, apple and potatoes. Mix.
Hit with ¼ teaspoon of salt, and about 2 tablespoons of flour and mix. Add approximately 10 fluid ounces of apple cider. Add the parsley and thyme, and mix.
As the mixture simmers, slowly add some broth in 1/3-1/2 cup increments. We are looking to thicken the mixture to a gravy-like consistency. You have to feel your way through this step. Just think Grandma’s Thanksgiving gravy. This step will take about 30-45 minutes.
Once the mixture has reached it’s silky thickened state of deliciousness, turn out the whole works into a bowl to cool while you prepare the crust. Turn on the oven preheating to 350 degrees.
Into a pre-chilled 8 or 9-inch cast iron skillet spray with oil, and sprinkle lightly with a little salt. This keeps the piecrust from adversely interacting with the cast-iron.
Once your base crust is in the pan let it sit there for 5 minutes to stretch and relax. While the crust is settling into the pan, roll out your second crust. Put an x in the middle to create a small opening for the pie bird, if you have one. This old fashioned pie bird will let out steam as the savory non-crow pie bakes in the oven.
Now it’s time to add the cooled mixture into to the skillet. Set the ceramic birds in the middle, top with second crust, fold under and pinch the edges however you want.
Just be sure to seal the crusts to one another, and pinch the dough to ceramic pie bird to seal there, as well. We want as tight a seal as possible before putting in the oven.
Beat the aquafaba and liberally brush onto the crust. Pop the pie onto the lower rack in the oven and bake for 45 minutes to an hour. Time can vary depending on how thick you made the crust, the size of your skillet, and the accuracy of your oven, so keep an eye on things and adjust as you go. If your crust is brown before the veggies are done, cover loosely with aluminum foil to protect from burning.
For the individual ones we baked them for 30 minutes.