Instructions: Tangy olives and hearty potatoes make this a truly satisfying peasant pie!

In a medium mixing bowl, stir together flours, sugar, salt, and rosemary. Make a well in the center and add zest, lemon juice, water, and 2 tablespoons oil. Stir with a spoon, then using your hands, press the dough together into a ball. Transfer the ball from hand to hand, pressing it until it holds together well. Gently knead a few times, flatten the ball into a disc, wrap in plastic and set aside.

In a large mixing bowl, combine all filling ingredients and toss to coat.

Preheat oven to 350 degrees and spray a pie pan. Place dough between layers of plastic wrap or wax paper and roll out into a 13-inch circle; transfer to prepared pan.

Mound filling in the center, leaving a border of dough about 6 inches wide all around. Gather the edges of the dough up and over the filling, toward the center, pleating and pressing as you go, to form a deep, flattened pouch-like pie about 7-inches in diameter with an opening on top about 3-inches across.

Bake for 1 hour and 15 minutes, until potatoes are done and crust is browned.

Makes 6 servings

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