Savory pies are common in Italy and France, but with the exception of quiche, not too well known here. It's a shame, because they make beautiful presentations, and with the right ingredients they're unforgettable. This one is French in origin.

INGREDIENTS | SERVES 6

• 1 recipe Basic Pie Dough
• 1 large egg
• 1 teaspoon milk
• 5 or 6 leeks, white parts only, chopped and washed twice
• 1 teaspoon sage
• 1 cup heavy cream
• Kosher salt and freshly ground black pepper
• 1 package (10 ounces) white mushrooms, sliced

1. Roll out the pie bottom very thin, and press it into a 10-inch pie pan, leaving excess hanging over the rim of the pan. Roll out the pie top into an 11-inch round, and place onto a floured sheet pan. Refrigerate both parts until needed.

2. Whisk together the eggs and milk.

3. Heat oven to 400 degrees. In a heavy skillet over medium heat, cook the leeks in a few drops of water until they're bright green, about 3 minutes; transfer to a plate to cool.

4. In a bowl, combine the leeks with the cream, salt, pepper, and mushrooms; mix well.

5. Fill the pie bottom with the vegetable mixture. Brush the rim with egg wash, and carefully place the top onto the pie (it's easiest if you fold it into quarters, then unfold it onto the pie). Brush the top well with egg wash, and cut a few vents with scissors or a knife.

6. Bake in center of oven until golden and bubbly, about 35 minutes. Cool for 10 to 15 minutes before cutting into wedges.