Pie Recipies

Steak and Kidney Pie

Solid ribsticking stuff, ideal for before, after, or during the game.

Ingredients:

• 1 pound lean beef steak,
• ½ ox kidney or 2 sheep kidneys,
• 1 cup all-purpose flour seasoned with salt and black pepper,
• 1/2 pound puff or short pastry,
• 1 tablespoon all-purpose flour,
• salt
• black pepper

Directions:

1. Cut meat into 1 inch cubes, and roll in seasoned flour. Place meat in a saucepan, and add enough water to cover. Cook until meat is tender, about 3 hours. Remove the meat, leaving the liquid in the pan.
2. Thicken gravy with 1 tablespoon flour, and season with salt and pepper to taste. Return meat to the pan. Spoon into a pie dish. Allow to cool.
3. Take a small portion of the pastry, and roll into 1 inch wide strips. Moisten the edges of the pie dish, and press pastry around the rim. Roll out the rest of the pastry to size of the dish. Moisten the strip pastry, and cover with pastry.
4. Bake at 450 degrees F (230 degrees C) for 15 to 20 minutes, or until nicely browned.

Steak and Kidney Big Boy

This pot pie is a meal, a simmering stew beneath a flaky crust. It will satisfy the heartiest appetite. You can use the milder flavored veal or lamb kidney instead of beef.

Ingredients:

• pastry for a 1 crust pie,
• 1 beef kidney,
• 2 pounds round steak, cubed,
• 2 tablespoons fat,
• 2 large onions, chopped,
• 2 teaspoons salt,
• ¼ teaspoon ground black pepper,
• ½ teaspoon dried thyme,
• 1 bay leaf,
• 2 teaspoons Worcestershire sauce,
• 2 cups water,
• 4 cups diced raw potatoes,
• 6 tablespoons all-purpose flour,

Directions:

1. Cover beef kidney with lightly salted water. Cover, and refrigerate overnight. Drain off water. Cut out tubes and white membrane with scissors. Dice meat.
2. In a stew pot, brown kidney and steak in hot fat. Add onions, seasonings, and 1 ½ cups water. Simmer until meat is almost tender, about 1 hour.
3. Add potatoes and continue simmering until potatoes are tender, about ½ hour.
4. Blend together flour and remaining ½ cup water; stir into meat mixture. Continue cooking and stirring until mixture thickens. Pour into 3 quart casserole dish.
5. Roll out pastry slightly larger than top of casserole. Place over meat mixture, and trim to overhang 1 inch. Fold under, and flute against inside edge of casserole. Cut several steam vents in center.
6. Bake at 425 degrees F (220 degrees C) until lightly browned, about 30 minutes.

Makes 1 MASSIVE pie.

Cherry Pie

And now, the pudding.

Ingredients:

• 9 inch unbaked pie shell,
• 1 can of cherry pie filling,
• 12 ounces cream cheese, softened,
• 1/2 cup sugar,
• 2 eggs,
• 1/2 teaspoon vanilla essence,
• 1 cup sour cream (can be low fat),

Directions:

1. Preheat oven to 425 degrees F (220 degrees C).
2. Pour 1/2 of pie filling into prepared pie crust.
3. Bake for 15 minutes, then reduce oven temperature to 350 degrees.
4. Beat sugar, eggs, cream cheese and vanilla together until smooth.
5. Pour over baked pie filling and bake about 25 minutes - until done in the middle.
6. Cool completely!
7. Spoon remaining pie filling into the middle of the baked pie.
8. Spoon sour cream around the edge and serve.