This was such a nice pie: creamy, tangy filling in a crunchy whole wheat crust. I tried to recreate something a little bit Easter European with the dill and the cabbage and a pile of onions, seasoned with allspice and parsley. With a side of mixed salad this pie made perfect dinner for the two of us, and there was enough for our lunches on the next day as well.

Even though I used new crop cabbage and new crop potatoes, this would work nicely as a winter time pie too - winter cabbage isn’t as mild and tender as summer cabbage, but it is one of the few locally produced veggies that are available all year round in Finland.

The Crust:

• 4 and 1/2 dl whole wheat flour
• 1 dl canola oil
• 1 dl plain soy yogurt
• 1 teaspoon salt

I first measured the flour and the salt in a large mixing bowl, and then added the oil and stirred with a fork until it formed crumbles. I added the yogurt and mixed until it was incorporated - the dough was still very crumbly, but kept together when pinched between two fingers. Then I pressed it on a pie tray greased with a little bit of margarine, and refrigerated while I prepared the filling.

The Filling:

• 7 and 1/2 dl chopped new crop cabbage (2/3 head)
• 2 big onions, sliced
• 2 medium potatoes, grated
• 3 cloves garlic
• 1 tablespoon brown rice vinegar
• 1 dl plain unsweetened soy yogurt
• 1 teaspoon agave syrup
• 2 dl oat cream (or other vegan cream)
• 1 dl parsley leaves, chopped
• 1 teaspoon dried dill
• 1/3 teaspoon ground allspice (maustepippuri in Finnish)
• 1 teaspoon salt (or to taste)
• freshly ground black pepper
• 2 tablespoons canola oil

I heated the oil in a frying pan, and fried the onions until they were soft, for about 6 minutes. Then I added the cabbage and fried it for about 5 minutes, and added the potatoes and garlic and kept on frying until they had softened too, which took some 7 minutes. Now, I added the rest of the filling ingredients in the pan, removed it from heat, and poured the filling in the pie crust.

Then I baked the pie in 175 degrees Celsius for about 40 minutes, until the top had browned just a little bit, and the crust started to loosen from the sides of the pie tray.