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Eastham Turnip Pie

by in Jan 2008
Eastham Turnip Pie
4 votes, 4.75 avg. rating (91% score)
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Total Time: 30

Yield: about 8 servings

Surely this pie is better with the fabled Eastham turnip -- but we made Geoffrey's recipe with any old kind from the grocery store and were surprised to find how very good a turnip can be.

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Turnip Pie
Photo/Art by Carl Tremblay


  • 1 9-inch deep-dish piecrust
  • 3 eggs, slightly beaten
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon kosher or sea salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 2 cups well-cooked, mashed turnip
  • 1 cup heavy cream
  • Garnish: whipped cream


Heat oven to 450°. Line a 9-inch pie plate with dough and set aside. In a large bowl or blender, combine eggs, sugars, salt, and spices. Beat well. Blend in turnip. Add cream and mix well (it'll look soupy).

Pour into piecrust. Bake 10 minutes; then reduce oven temperature to 350° and continue baking 40 to 45 minutes. Pie is done when a knife inserted into the center comes out clean. Serve at room temperature or cold, topped with whipped cream.
Updated Monday, December 17th, 2007

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2 Responses to Eastham Turnip Pie

  1. B. J. Gerard February 8, 2008 at 1:23 pm #

    Needless to say, the recipe was a shock but that is usually what it takes to get me to try something new. I tried it with ordinary turnip and it is really great. Surprise, surprise….. Thanks, Yankee.

  2. Fay Mahoney June 22, 2008 at 5:03 pm #

    I tried the Turnip Pie and very happy with it. Will make extras for my brother’s 80th birthday dinner party next month. Just wonderful!

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