Pie for dinner? Yes, please! Kathy Maanika of Escanaba, Michigan, shares her family recipe.

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Kathy's Meat Pie

Ingredients

Directions

  • In a large skillet, cook onion in hot butter over medium heat 4 minutes or until tender. Crumble meats and add to skillet. Add bread and water; bring to boiling. Simmer, uncovered, for 20 minutes, stirring occasionally. Stir in spices and garlic. Simmer, uncovered, 5 to 8 minutes more or until thick.

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  • Cool about 20 minutes, stirring occasionally. Meanwhile prepare and roll out Pastry for Double-Crust Pie. Line a 9-inch pie plate with one pastry circle. Transfer meat mixture to the pastry-lined pie plate. Cut slits in the remaining pastry circle. Place pastry circle on filling and seal. Crimp edge as desired.

  • Bake in a 350° oven for 50 to 55 minutes or until golden. Cool on wire rack 15 minutes before serving with ketchup, barbecue sauce and/or sour cream.

Nutrition Facts (Kathy's Meat Pie)

424 calories; 23 g total fat; 54 mg cholesterol; 589 mg sodium. 36 g carbohydrates; 17 g protein;

Pastry for Double-Crust Pie

Ingredients

Directions

  • In a large bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together. Divide dough in half. Shape each portion into a ball.

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