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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 6 |
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I began entering fairs in the 1970s. This savory pie brought home a Grand Champion ribbon.Thelma Musselman, Forest, Ohio Ingredients:
2 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/2 teaspoon onion powder |
3/4 cup butter-flavored shortening |
1/4 cup cold water |
filling: |
1/4 cup chopped green pepper |
1/4 cup chopped sweet red pepper |
1 small onion, chopped |
4 teaspoons canola oil, divided |
3 cups cubed cooked roast beef |
1 can (10-3/4 ounces) condensed beefy mushroom soup, undiluted |
1 can (4 ounces) mushroom stems and pieces, drained |
1 teaspoon worcestershire sauce |
1/4 teaspoon garlic powder |
dash pepper |
1 tablespoon cornstarch |
1 tablespoon water |
2 cups sliced cooked peeled potatoes |
1 egg, lightly beaten |
Directions:
1. In a large bowl, combine the flour, salt and onion powder; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Line a 9-in. pie plate with bottom crust; trim pastry even with edge.
2. In a large skillet, saute peppers and onion in 1 tablespoon oil. Add the beef, soup, mushrooms, Worcestershire sauce, garlic powder and pepper. Bring to a boil. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.
3. Spoon into crust. Top with potatoes. Brush remaining oil over potatoes. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with egg.
4. Bake at 375° for 45 minutes. Cover edges loosely with foil. Bake 10 minutes longer or until golden brown. Yield: 6-8 servings.
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