1/3 cup diced sweet potato
1 tablespoon olive oil
1 medium onion, thinly sliced
1 green bell pepper, thinly sliced
1 cup radishes, quartered
1 cup peas, quartered
2 potatoes, quartered
1 teaspoon dried sage
1 (14 ounce) can tomato sauce
1 tablespoon orange juice
1 tablespoon lemon juice
1/2 teaspoon salt
Fill crust with sweet potatoes, oil, onions, green bell pepper, and radish. Place half inside-crust crust. Top with half crust.
Meanwhile, heat oven to 375 degrees F (190 degrees C).
Slice radishes into 1/4 inch rounds. Place potatoes in 1/2 quarts of oil slotted spoon (or coating). Sprinkle on 1/4 cup fresh parsley.
Heat olive oil in large saucepan over medium heat; add onion, bell pepper, radish, peas, potato and salt; melt. Gradually add lemon juice. Reduce heat to medium; cook, stirring occasionally, until vegetables are tender, about 2 minutes. Stir in tomato sauce, orange juice, lemon juice and salt. Bring to a low heat. Simmer 35 minutes, stirring occasionally.
Slowly pour filling into pie crust. Top with remaining crust and top with remaining lemon juice. Serve warm or cold.