-
1
In a glass, combine the apple cider vinegar with 1/2 cup water and a few cubes of ice and set aside.
-
2
In a food processor combine flour, salt, and pepper and pulse a few times. Add the chunks of butter, pulse until the larger pieces of butter are no bigger than the size of a pea. Add 3 Tbsp of vinegar/water mixture, pulse to combine. Add more vinegar water, 2 Tbsp at a time, pulsing after each addition, until the dough begins to come together.
-
3
Dump the dough out onto a clean surface, divide in two, pat into discs. Wrap the discs in plastic wrap and refrigerate for at least 30 minutes.
-
4
Preheat oven to 375u00b0F.
-
5
In a large bowl, mash together the potatoes, turnips, butter, milk/cream, 1-2 tsp salt, a few grinds of pepper, and 1/2-1 tsp of onion powder if using. Taste and adjust dairy and seasoning to your liking.
-
6
Roll out one disc of your pie dough and put it in the bottom of a 9-inch pie dish. Sprinkle half of the shredded cheese on the bottom of the crust. Spread half of the potato turnip mixture on top of the cheese. Layer the sliced beets on top of the potatoes. Spread the sauteed onions on top of the beets. Spread the second half of the potato turnip mixture on top of the onions. Lastly, sprinkle the rest of the cheese on top of the potato turnip mixture. Roll out the second disc of dough, cover the pie, and trim and crimp the edges. Cut steam vents in the top of the pie.
-
7
Bake for 30-45 minutes, until the edges of the crust are golden brown. Allow to cool for at least an hour before digging in. This pie makes excellent leftovers, and is usually a bit easier to slice after sitting for a day (plus the pink from the beet spread and it gets even prettier).
