Meat Pie

Some time ago, I’m not sure where, I came across a recipe for meat pies and tucked it away along with the hundreds of other recipes I plan on making one day.  Today was the day for meat pies.  The weather is getting colder and comfort foods like this are extra appealing.  The ingredients are very basic and the dish comes together quickly, especially if you use pre-made pie crust.  However, it’s Sunday and I had lots of time, so I used my favorite King Arthur recipe for pie crust which I’ll also share here.  I made two pies and shared one with our neighbors.  She has been down with a cold or flu and no one feels like cooking when they’re sick.  He doesn’t like vegetables so this dish was perfect for sharing.

First the crust.

Ingredients:

2 1/2 cups AP flour (10.5 oz)

1 1/4 tsp salt

1/4 cup vegetable shortening

10 T cold unsalted butter, cubed

6-10 T ice water

The beauty of this recipe is that you make it in your stand mixer. I’ve made crust recipes in my food processor before but this works perfectly every time.  Measure out your flour, salt and shortening and put it into the bowl of your stand mixer.  Use the beater attachment and mix until you have an even crumble.

Add the butter and mix until there is an uneven crumble.  You still want to be able to see little chunks of butter.

Once the butter is mixed in and while the mixer is running slowly add the ice water until the mixture starts forming large clumps.  Stop adding water and stop the mixer.  If the clumps hold together restart the mixer and add just enough additional water to make the crust come together in one ball without any crumbs.  You’re done mixing.  Remove the dough to your work surface and divide it into two discs.  Wrap each disc in wax paper or parchment paper and refrigerate for at least 30 minutes.

One of the tricks I learned from King Arthur that makes so much sense is to make one larger and one smaller disc.  The larger disc for the bottom crust, the smaller one for the top.

Now that the crust is made and chilling you’re ready to prepare the meat mixture.

Ingredients:

2 pounds lean ground beef

1 pound ground pork

1 large sweet onion diced

2 T butter

4-5 russet potatoes boiled

2 T poultry seasoning

1/2 tsp ground cloves

Salt and pepper to taste

Preheat your oven to 375 degrees.  Peel, cut and rinse potatoes.  Cover with cold salted water, bring to a boil and simmer until potatoes are fork tender.

While the potatoes are cooking rough chop the onions.  Heat butter in a large heavy skillet and cook the onion just until it is translucent..

Add the pork and beef to the skillet with the onion and, over medium heat, cook until the meat is no longer pink.  Drain off excess fat but leave a little for flavor.

Season the meat with the poultry seasoning, cloves, and salt and pepper to taste.

Rice the potatoes (or mash) without any butter or cream.  Stir in just enough of the potato to bind the meat together.

Looks like cheese, but it’s just riced potatoes.  Now it’s time to roll out your pie crust.  The filling recipe makes 2 pies.  Put half of the meat mixture in each pie.

Roll out the top crust and cut vent slits.

Bake for 50-60 minutes, until the crust is golden brown.  Slice and serve.

I served ours with steamed broccoli and a salad.  And catsup of course.

Meat pie is definitely a good comfort food for cold days and I will make it again.  The leftovers should reheat well and it may even taste better the second day than the first.

NOTE:  When I first read the recipe I thought the spice combo of poultry seasoning and ground cloves with a beef and pork dish was odd.  But it actually worked well.  However, you could change that up and use Italian seasoning and serve with a side of marinara or Mexican seasoning with a side of fresh salsa.  Endless possibilities.  I preferred using catsup with this recipe but you could make a gravy or barbecue sauce if that would be more to your liking.

As an aside, for years I always cooked potatoes in a pot with the lid on.  Awhile back someone told me potatoes should be simmered in a kettle with the lid off.  I googled it, because that’s what we all do now, and sure enough, the instructions for boiling potatoes say lid off.  My potatoes have always tasted fine but occasionally, I make an effort to do it the proper way now.

 

 

Raspberry Pie and Pumpkin Pie

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Every Thanksgiving I make a raspberry pie because it is both my Dad and my daughter’s favorite.  And I make a pumpkin pie because I happen to like pumpkin pie and because I just think pumpkin pie is mandatory at Thanksgiving.  The pie on the left was amazing!  The pie on the right.  Well that’s another story.  But I need to backtrack a bit to the crust.  A good crust is the secret to a good pie.  The crust recipe I have is from a dear family friend, Peg Johnson.  She graduated from Michigan State University with a degree in Home Economics.  She has passed away but she lives on in the margins of my Better Homes and Gardens Cook Book.  Penned on page 230, at the top of the Pastry section, is her recipe for Never Fail Pie Crust.

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Remember this book?  I see it in antique stores all the time.  I got mine as a gift in 1971.  It has a burn mark on the back cover and some of the pages stick totgether but I still use it.

Never Fail Pie Crust

3 cups AP flour

1 1/4 cups shortening

1 tsp salt

1 egg well beaten

5 T cold water

1 T white vinegar

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Cut the shortening into the flour.  Peg used a pastry cutter.  I use my food processor.

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Combine the beaten egg, water and vinegar.  Pour liquid into flour mixture all at once.  Blend with a spoon until flour is well moistened.

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Divide the dough into 3 equal discs.  The dough can be rolled out immediately or can be kept in the refrigerator for up to 2 weeks.

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You might be able to get four crusts from this recipe but I give myself a little wiggle room for bad edges or other rolling difficulties.  Roll the crust out on a lightly floured surface and line the bottom of the pie pan with the crust.

Preheat the oven to 350.

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Raspberry Filling:

6 cups raspberries

1 1/2 cups white sugar

2 T cornstarch

2 T tapioca

2 T butter

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Combine the raspberries, sugar, cornstarch and tapioca in a large bowl and gently stir.  Allow them to sit for 10 minutes or so.  Pour the berries into the prepared pie crust.  Cut butter into small pats and put on top of the raspberry filling.

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Roll out the top crust, cut slits with a paring knife,  and crimp the edges.  Sprinkle with a little white sugar.  Bake for 50-55 minutes until the fruit is bubbly and the crust is golden brown.  To avoid drips in your oven put the pie on a cookie sheet lined with foil.

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Mmmmmmm.  This pie was great!  Served with a little whipping cream or a scoop of vanilla ice cream.

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Now let’s talk about that pumpkin pie.  I had purchased a couple of little sugar pumpkins that I used for fall table decorations and decided to make them into my traditional pumpkin pie.  Waste not, want not.

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As I was seeding these little babies and getting them ready to roast to fork tender goodness in the oven my dad said, can’t you buy pumpkin in a can?  I said, of course I can but this will be homemade.  From scratch.  It will be better than pumpkin in a can!  I should have listened to my dad and retrieved a can of pumpkin from my pantry.  Mistake number one.

Preheat oven to 400.

Pumpkin Pie Filling

2 cups pumpkin

12 oz can evaporated milk

2 beaten eggs

3/4 cup brown sugar

1 1/2 tsp cinnamon

1 1/2 tsp ginger

1 1/2 tsp nutmeg or mace

1 tsp cloves

1 T flour

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Quarter the pumpkins, scrape the seeds and arrange on a baking sheet lined with foil or parchment.  Bake at 350 for 45-50 minutes or until fork tender.  Once the pumpkin is done scrape the meat into a bowl and discard the skins.

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Purée the pumpkin in a food processor.

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Doesn’t this look beautiful!??  Mistake number two.  I should have tasted the pumpkin at this point.  But I did not.

Combine the pumpkin with the egg, evaporated milk, brown sugar, flour and spices and whisk together until well combined.  Pour into the prepared crust.

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I had scraps of crust left over so I copied a friend’s idea and cut little leaves out with a cookie cutter and lined the edge.  I actually had to add the fancy crust pieces part way through the baking process because the filling is too runny initially.  Bake for 40 minutes or until a knife inserted 1 inch from the crust comes out clean.

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There is no picture of this pie on a plate with whipping cream.  I ate a small slice and proclaimed it too awful for human consumption.  However, this is a good recipe for pumpkin pie provided that you use 2 cups of canned pumpkin.  Next year I’ll listen to my Dad.

NOTE:  In the future I will use my little sugar pie pumpkins for table decorations only and I will use Libby’s pumpkin for my pie.