I made this recipe almost exactly as written, and it is delicious! The small changes I made included a bit less celery (I ran out), olive oil instead of butter to saute the veggies, and margarine instead of butter to make the bechamel. Since I live at altitude (8,000 feet), I baked the pie for the first 15 minutes at 425 as directed, but found I needed to continue baking at 350 for 30 minutes for the crust to brown nicely. One more change was that I used an 8 x 8 baking pan, because I don't have a 10 inch pie pan. My husband has very traditional tastes, and he raved!
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I made this recipe almost exactly as written, and it is delicious! The small changes I made...