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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