"This recipe has been modified to compensate for the lack of a pie shell press, allowing the cook to make the pies in a home oven."
Provided by Stanley Titterington
Yield 10
Number Of Ingredients 16
Steps:
- The Crust
- Blend all ingredients using dough hook in Kitchen Mixer until dough pulls together.
- Roll dough into large sheet on a floured countertop to ¼ inch thick.
- Cut into 6 large segments and press into Jumbo Muffin Tin.
- Reserve leftover dough for lids.
- The Filling
- Mix all dry ingredients in large bowl by hand. Slowly add water and sauces while mixing until the consistency 0f a thick soup.
- Ladle into pie shells. Roll out remaining dough 1/8th inch thick and cut with large cookie cutter cut small hole in center and cover pies pressing edges to seal.
- Bake in 425° oven for 10 minutes. Reduce heat to 350° and continue baking 30 minutes or until golden brown. Remove and allow cooling for about 20 minutes before removing from pan. Yields- 8-10 pies.
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