You can use a store-bought crust or make your own using our simple pie crust recipe for this classic savory pie. Either option yields delicious results!

Preparation

Preheat oven to 350°F. Prepare a 9-inch pie tin with the bottom pie crust.

Place cream in a heavy-bottomed sauce pot over medium heat and reduce for 15–20 minutes, until about 1¼ cups remain.

Add the peas and just bring to a simmer. Transfer pea and cream mixture to a container large enough so that the mixture is no more than ½ inch deep. Place mixture in the refrigerator to cool. When cool, crush the peas with the back of a spoon or the bottom of a pot and reserve.

Add butter to a sauté pan and sauté the onions and carrots over medium heat for 6–8 minutes, until the onions are translucent and the carrots are not quite tender. Add the white wine, increase heat to medium-high, and cook for 2–4 minutes, reducing until nearly dry.

Remove from heat and add the flour and mustard. Mix to incorporate evenly. Fold in the crushed pea mixture and ham, and season to taste with salt and pepper.

Place filling in the prepared pie dish and brush the edge of the crust with egg wash. Place top crust over filling and crimp the edges. Pierce the top with a paring knife to vent in 4–5 places and brush the top with more egg wash.

Bake for about 1 hour, until crust is golden brown. Let rest for 10 minutes before serving.