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Title: Meatball Pie (Country Woman)
Categories: Entree Ground Easy Pie
Yield: 6 Servings
| 1 | lb | Ground beef |
| 3/4 | c | Soft bread crumbs |
| 1/4 | c | Chopped onions |
| 2 | tb | Minced fresh parsley |
| 1 | ts | Salt |
| 1/2 | ts | Dried marjoram |
| 1/8 | ts | Pepper |
| 1/4 | c | Milk |
| 1 | Egg, lightly beaten | |
| 1 | cn | (14 1/2 oz) stewed tomatoes |
| 1 | tb | Cornstarch |
| 2 | ts | Beef bouillon granules |
| 1 | c | Frozen peas |
| 1 | c | Sliced carrots, cooked |
| CRUST | ||
| 2 2/3 | c | Flour |
| 1/2 | ts | Salt |
| 1 | c | Shortening |
| 7 | tb | To 8 Tb. Ice water |
| Half-and-Half Cream,optional | ||
: In a bowl, combine the first 9 ingredients; mix well (mixture will be soft). Divide into fourths; shape each portion into 12 small meatballs. Brown meatballs, a few at a time, in a large skillet; drain and set aside.
: Drain tomatoes, reserving liquid. Combine liquid with cornstarch; pour into the skillet. Add tomatoes and bouillon; bring to a boil over medium heat, stirring constantly. Stir in peas and carrots. Remove from heat and set aside.
: CRUST: Combine flour and salt in a bowl. Cut in shortening until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, tossing lightly with a fork until dough forms a ball.
: On a lightly floured surface, roll half of dough to fit a 10 inch pie plate. Place in ungreased plate; add meatballs. Spoon tomato mixture over top. Roll remaining pastry to fit top of pie. Place over filling; seal and flute edges.
: Cut vents in top crust. Brush with cream. Bake at 400 degrees for 45-50 minutes or until golden brown. If needed, cover edges with foil for the last 10 minutes to prevent overbrowning. Let stand for 10 minutes before cutting.
: Country Woman magazine, Sept/Oct 1995. Recipe by Susan Keith.
: Typos by Sandi Cutright, 11-95.
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