Apple and Sweet Potato Pot Pies

2 large, skin on (Granny Smith, Ambrosia or Royal Gala) BC Tree Fruits apples
1 medium, or substitute yam sweet potato
2 tbsp corn starch
½ tsp dried sage leaves
½ tsp dried thyme
½ tsp dried oregano
2 tbsp melted butter
2 sliced, whites and greens green onions
¾ cup, can substitute vegetable broth (gluten free if required) chicken broth
1 beaten, for topping egg
Frozen puff pastry, tube of refrigerator crescent rolls or any biscuit dough

STEP 1
Peel yams, core apples, and cut both into ½ inch cubes.
STEP 2
Toss with corn starch, spices, and melted butter.
STEP 3
Add sliced green onions and broth.
STEP 4
Pour into a sprayed casserole dish, top with sliced apples or pastry, and brush with egg wash.
STEP 5
For a gluten free topping, slice the third apple as thinly as possible and layer onto the pie.
STEP 6
For a quick traditional crust, top with choice of biscuit dough.
STEP 7
Bake at 400°F for 20 minutes, then reduce heat to 350°F for 20 more minutes or until topping is golden.

LET'S MAKE THIS RECIPE!