Page 292 - Pie Squared

(see here).
Bring the bottom crust out of the refrigerator. Spoon the filling into

the bottom crust and spread it from edge to edge and into the
corners, smoothing the surface. Place the top crust over the filling.
Crimp and slash or stamp out three circles from the top crust before
placing it over the filling.

Bake the pie (on top of the steel, stone, or baking sheet if using)
for 20 minutes. Reduce the temperature to 375°F and bake until
deeply browned and smelling sensational, 30 to 35 minutes more.

Techniques: Caramelized Onion Crust (here), Mixing and Rolling Out
(here), Crimp and Slash (here)

Swaps:

Use a single-crust All-Butter (here) or a Saltine Crust (here) with a
potato chip crush topper.

Go vegetarian with one 15-ounce can of chickpeas and one 15-
ounce can of crushed tomatoes in place of the lamb.

Trade cubed boneless, skinless chicken thighs for the lamb.

VINDALOO SAUCE

Makes about 1¼ cups

All of this sauce will be used in the lamb filling. Make more and try it
with chicken, tofu, or fish.

1 head plump garlic

1 tablespoon grapeseed oil
1 tablespoon water

2 tablespoons honey