Ingredients Jump to Instructions ↓

  1. Pastry for a 9-inch single-crust pie, par-baked and cooled in pie tin, such as Bubby's All-Butter Pastry Pie Dough (page 23), Basic Butter and Shortening Pastry Pie Dough (page 27), Herbed Pastry Crust (page 43), or garlic variation (page 28)

  2. ⅔ cup (5 ounces) ramps or leeks

  3. 1 cup (4 ounces) fresh morel mushrooms

  4. 4 tablespoons ( 1/2 stick) unsalted butter

  5. 1 tablespoon fresh thyme

  6. 1 teaspoon kosher salt

  7. 1/4 teaspoon freshly ground black pepper

  8. 1 cup heavy cream

  9. 2 large eggs

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350°F.

  2. Trim from the ramps the bottom ½ inch of the white parts and roots and discard. Fill a salad spinner with water and submerge the green ramps, or soak well in a cold water bath, then remove the floating ramps from the water. Drain and repeat at least three times, until the rinse water comes out clear. Drain and spin in a salad spinner or blot dry with paper towels. Chop ramps into 1- or 2-inch pieces.

  3. Gently rinse the morels in a colander under running water just until clean. Do not soak or submerge them. Trim off the tip of the woody stem ends of the morels and quarter the morels lengthwise.

  4. Melt the butter in a heavy sauté pan and sauté the morels until just soft. Add the ramps and thyme—these additions make a lot of liquidy sauce—and reduce the sauce over high heat, stirring with a wooden spoon, until the sauce thinly coats the back of the spoon. Remove from the heat and cool the mixture in a large bowl. Season it with salt and pepper to taste.

  5. Whisk together the cream and eggs and add to the bowl. Stir to combine and pour the mixture into the pie shell.

  6. Bake the pie on a lipped baking sheet for about 40 minutes, or until the center is set and jiggles slightly when shaken gently. Be careful not to overbake.

  7. Cool the pie for at least 20 minutes before cutting. Serve warm or at room temperature. Store covered in the refrigerator for up to 2 days.


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