=== FILLING ===
1 Tbs Canola oil
1 large Yellow onion, diced
2 Garlic cloves, minced
2 cups Water
2 medium Parsnips - (abt 1/2 lb), peeled, diced
2 cups Diced white potatoes, (peeled if desired)
4 medium Carrots, peeled, diced
1 Tbs Dried parsley
1 tsp Salt
1/2 tsp Freshly-ground black pepper
1 1/2 cups Green peas, fresh or frozen
1 cup Shredded low-fat Cheddar cheese
=== CRUST ===
4 cups Unbleached white flour
1 1/2 tsp Salt
1 1/2 cups Canola oil
1/2 cup Water


Preheat oven to 400 degrees. To make the filling, in a large saucepan heat 1 tablespoon of the oil over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes. Add water, parsnips, potatoes, carrots, parsley, salt, and pepper, and bring to a simmer. Cook over medium-low heat, stirring occasionally, until the vegetables are tender, about 20 to 25 minutes. Stir in the peas and cook for 5 minutes more. To thicken, mash the potatoes and parsnips against the side of the pan with the back of a spoon. Remove from the heat and let cool slightly. To make the crust, in a large mixing bowl combine the flour and salt. Blend in 1 1/2 cups of the oil and water and form a large moist ball of dough. Divide the dough into four balls of equal size. On a lightly-floured, flat surface, roll out the balls of dough into 1/3-inch-thick rounds about 10 inches in diameter. Place two of the rounds into the bottom of two lightly-greased 9-inch round deep-dish pie pans. Bake for 5 to 7 minutes; cool for about 5 minutes. Pour the filling equally into the pie pans. Sprinkle the Cheddar cheese evenly over the tops. Cover the filling with the two remaining round crusts, and crimp the edges with a fork 2 or 3 times. Bake until the tops are lightly browned, about 20 to 25 minutes. Cool for 10 minutes before serving. To serve, cut the pie into wedges and serve with Sauteed Zucchini With Tomatoes And Parsley. This recipe yields 12 servings.