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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I often save some turkey and freeze it so I can make this hot turkey salad pie on New Year's Day. Pineapple adds a bit of crunch and sweetness. Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/2 cup shortening |
1/2 cup shredded cheddar cheese |
1/4 cup milk |
filling: |
2 cups cubed cooked turkey |
1 cup pineapple tidbits, drained |
1 cup chopped walnuts |
1/4 cup chopped onion |
1/4 cup chopped celery |
1 cup (8 ounces) sour cream |
2/3 cup mayonnaise |
1/4 cup shredded cheddar cheese |
1/4 cup sliced ripe olives, optional |
Directions:
1. In a bowl, combine the flour and salt; cut in shortening until crumbly. Fold in cheese. Gradually add milk, tossing with a fork until dough forms a ball. Roll out pastry to fit a 9-in. pie plate.
2. Transfer pastry to pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°.
3. In a bowl, combine the turkey, pineapple, walnuts, onion and celery. Combine sour cream and mayonnaise; fold into turkey mixture. Spoon into crust. Sprinkle with cheese and olives if desired. Bake, uncovered, for 25-30 minutes or until heated through. Yield: 6-8 servings.
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