By Megan Winfrey

I'm "sorry, not sorry" for this week's recipe. Something has come over me lately and I just want to put everything in a pie crust. I hope ya'll have been enjoying it as much and I (and my husband) have!

Tangy Beet Pie

Filling:

4 medium beets, cooked & peeled

1 medium red onion, sliced

2 tbs. brown sugar

3 tbs. butter

4 tbs. balsamic vinegar

Salt & Pepper

Crust:

1 1/2 cups all purpose flour

1/2 tsp. salt

1 stick butter, cold & cubed

1 egg

3 tbs. cold water

In a large bowl, mix the flour and salt. Add the cold cubed butter and mix with your hands until dough becomes grainy. Make a well in the center, add the egg and cold water, mix until soft. Form a ball. Roll out dough on a floured surface, adding more flour if the dough is too sticky. Roll dough large enough to cover your cake pan.

Once the beets are peeled, slice into quarters

In a large pan, heat the brown sugar. As it starts to melt, add the butter and stir. Add the beets and red onion and cook on med-high until caramelized, 10-12 minutes. Salt and pepper to taste. Reduce to low and add balsamic vinegar. Cook for 2 minutes. Sauce should thicken and become silky. Preheat oven to 350ºF.

To assemble, butter the bottom of a round or square cake pan. Pick beets from the mixture and line the bottom of the pan, forming kind of a beet "crust." Pour the rest of the filling in and cover with the dough. Tuck in the edges around the filling & pierce the crust in a few places. Bake for 25-30 minutes, until crust is golden brown. Let cool about 10 minutes before serving.

BONUS!: I used my leftover dough to make a cinnamon sugar roll up!

Just ball it up, roll it out, sprinkle with cinnamon & sugar and roll into a log. Throw it in the oven with the pie and it will come out flaky on the outside, soft on the inside & delicious.