Ingredients
Crust Ingredients:
3/4 cup shortening
2 1/4 cups flour
3/4 tsp salt
3/4 cup ice water
Filling Ingredients:
1 large yellow onion
4 tablespoons olive oil
4 cloves of garlic
2 cans of young Jackfruit
1 cup passata (pureed tomatos)
1/2 cup ketchup
1/4 cup tomato paste
1/2 cup apple cider vinegar
1/4 cup worcestershire sauce
3/4 cup brown sugar
1 tablespoon paprika
2 teaspoons mustard
4 tablespoons molasses
2 chipotle peppers in adobo sauce (pureed)
1 tsp salt
5 tablespoons cornstarch
1 cup corn (frozen or drained canned is fine)
Mashed Potatoes Ingredients:
6 large russet potatoes
4 tablespoons salt
3 tablespoons salted butter
4 ounce cream cheese
1 cup grated white chedder cheese
2 egg yolks
Directions
For the crust:
Pre-heat oven to 425 degrees.
In a mixing bowl, combine the flour, salt, and shortening and mix together into a crumbly meal. Add the ice water 1 tablesppons at a time until the dough sticks together into a ball. You might not need all of the water. On a floured surface, roll out the dough into a disc about a quarter inch thickness. Press into a deep dish pie pan, and trim and crimp the edges. Place a piece of parchment paper inside the crust and add pie weights or beans. Bake until the edges are golden, about 10-15 minutes. Remove the pie crust from the oven, remove the pie weights and parchment paper, and return to the oven. Bake until the entire crust is golden brown, about another 5-10 minutes. Remove baked crust and set aside. Reduce oven to 400 degrees.
Make the filling:
In a large sauce pan, add the olive oil. Dice the onion. and grate the garlic and add to the oil in the sauce pan. Cook over medium to medium high heat until onions are soft and cooked, Turn off the heat and set aside.
Drain the cans of young jackfruit. Into a bowl, shred and chop the jackfruit, either by pulling it apart with your hands or chopping with a knife until it resembles shredded chicken. Add the shredded jackfruit to the onions in the sauce pan. Set aside.
Make the barbecue sauce: In a bowl, add the passata, ketchup, tomato paste, apple cider vinegar, worcestershire sauce, brown sugar, paprika, mustard, and molasses. Puree the chipotle peppers and add to the barbecue sauce ingredients, Add the salt and cornstarch and whisk everything together until completely combined. You can also add all of the sauce ingredients to to a blender and blend everything together instead of a bowl and whisking,
Add the sauce to the jackfruit and onion mixture. Add the corn. Cook over medium high heat and stir constantly until the sauce is thick and bubbly. Spoon this filling into the pie crust. Set aside.
Make the potato topping:
Wash, peel and quarter the potatoes. Add potatoes to a large pot. Fill the pot with water so that there’s about 2 inches of water above the potatoes. Add 2 tablespoons of salt. Boil the potatoes about 15-20 minutes or until the potatoes are soft.
Drain the potatoes, return them back to the pot them were boiled in. Mash the potatoes with a potatoe masher. Add the butter, cream cheese, grated white cheddar, egg yolks and the remaining salt to taste. Start with a tablespoon of salt and go from there. If the potatoes are. no longer hot enough to melt the cheese, turn on medium high heat and cook the potato mixture until the cheese is melted. Spoon or pipe the potato mixture on top of the pie, making it as fancy as you like.
Cover the pie crust edges with foil or a pie shield. Bake the pie in the 400 degree oven until the potoatoes are golden, about 10-20 minutes.
Slice and enjoy!