My family adores this pie, especially at holiday time. The dough is easy to work with, and the wonderful aroma calls everyone to the table, so I don't have to!-Sue Bacon, Glencoe, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine the flour and salt. Cut in shortening until the mixture resembles coarse crumbs. Combine sour cream and egg; add to crumb mixture, tossing with a fork until dough forms a ball. Cover and refrigerate for 2 hours., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Brown pork in drippings. Add onions ; cook and stir until tender. Add garlic; cook 1 minute longer. , Sprinkle with flour, salt, pepper and allspice; stir until blended. Add the water, bouillon, parsley and bacon. Cover and cook over medium-low heat for 30 minutes or until meat is tender. , Divide dough in half; roll out one portion to fit a 9-in. pie plate. Transfer to pie plate; trim pastry even with edge. Spoon filling into crust. Roll out remaining pastry to fit top of plate; place over filling. Trim, seal and flute edges. Cut slits in pastry; brush with cream. , Bake at 400° for 25-30 minutes or until golden brown. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 470 calories, Fat 28g fat (10g saturated fat), Cholesterol 97mg cholesterol, Sodium 826mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.
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