Country Pie Food

COUNTRY BEEF POT PIE

Steps:

• Heat oven to 400°F Prepare pie crusts as directed on package for two-crust pie using 9-inch glass pie pan.
• Heat oil in large skillet over medium-high heat until hot. Add beef and onion; cook and stir until beef is browned. Drain.
• In small bowl, combine gravy, cornstarch, sugar and pepper; mix well. Add to beef in skillet. Stir in vegetables and potatoes. Cook about 5 minutes or until vegetables are thawed, stirring occasionally.
• Spoon mixture into pie crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust; sprinkle with sesame seed.
• Bake at 400°F for 35 to 45 minutes or until golden brown. Let stand 10 minutes before serving.

COUNTRY PIE

Steps:

• Crust: Combine ground beef, 1/2 a can of tomato sauce, bread crumbs, onion, green pepper & spices.
• Pat mixture down & up sides of a 9 inch pie plate (I use a deep dish).
• Set aside.
• Filling: Combine rice, all the remaining tomato sauce (1 1/2 cans), 1 cup water & 1/2 cup of cheese.
• Pour on top of crust.
• Cover with foil and bake at 350 for 25 minutes.
• Sprinkle with rest of cheese & bake 10 -15 more minutes or.
• until cheese is melted.

COUNTRY APPLE PIE

Steps:

• Heat oven to 425.
• Prepare pastry for Two Crust Pie, 10 inches (food.com recipe #442482). Place the pastry in a deep-dish 9 inch pie pan or a regular 10 inch pie pan.
• Mix all dry ingredients (sugar, flour, cinnamon, nutmeg, ginger, mace, cloves and salt) in a large bowl.
• Stir in the apples and cover completely with flour mixture. Place the apples in the pastry lined pan.
• Drizzle with 3 tablespoons of the heavy cream.
• Cover with the top crust and cut slits to vent steam. Seal the edges of the crust together and flute them.
• Brush the remaining tablespoon of cream over the top.
• Bake 40 to 45 minutes, or until crust is brown and juice begins to bubble up through slits.

COUNTRY BLUEBERRY PIE

Steps:

• Filling: Combine sugar, cornstarch, cinnamon and water. Add to a saucepan and heat rapidly until thickened. Set aside to cool as you prepare the pastry. Once cooled add the berries and lemon juice.
• Preheat oven to 425 degrees F.
• Combine flour, sugar and salt. Cut in shortening. Whisk together egg, water and vinegar. Add to flour mixture tossing lightly with a fork. Turn out onto a lightly floured cutting board and using your hands combine dough. Separate into 2 single crusts. Line the bottom of a pie plate with 1 of the crusts.
• Pour filling into dough lined pie pan, and sprinkle the lemon juice over the filling. Adjust top crust, cut vents and flute rim. Sprinkle top lightly with sugar. Place pie onto a baking sheet and into the oven for 20 minutes. Reduce heat to 350 degrees F and bake for an additional 20 to 25 minutes. Allow to cool, cut and enjoy!

COUNTRY STYLE NOODLES

Steps:

• Heat up vegetable oil in a wok until it is shimmering. Throw in fresh garlic and crushed Thai chile and cook until golden brown, about 30 seconds. Throw in the meat and cook, stirring continuously, until it is cooked medium-well, about 1 minute. Add the pickled garlic and then the egg; while the egg is still runny, add the noodles. Add the fish sauce followed by the palm sugar and cook, stirring, until the noodles are soft. Add the pickled garlic juice and cook, stirring, about 30 seconds maximum. Add green onion, allowing to cook for no more than 15 seconds. Remove from wok and place on a serving dish. Garnish with lime.

COUNTRY PEACH PIE

Steps:

• Make the crust: Pulse the flour, sugar and salt in a food processor. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Add 1/2 cup ice water and pulse until the dough just starts to come together. Divide the dough between 2 pieces of plastic wrap and form each into a disk; wrap tightly and refrigerate until firm, at least 1 hour.
• Make the filling: Toss the peaches in a bowl with 3/4 cup sugar, the flour, lemon juice and spices.
• Lightly dust a large piece of parchment paper with flour. Roll out 1 piece of the dough into a 12-inch round on the parchment. Ease the dough into a 9-inch pie plate. Add the filling, mounding it slightly in the center; dot with the butter and refrigerate. Roll out the second piece of dough into a 12-inch round and cut it into 1/2-inch-wide strips. Lay half of the strips on the pie in one direction, leaving about 1 inch of space between each strip. Lay the remaining strips on top, crossing them diagonally to make a lattice pattern (no need to weave); trim the edges of the strips, leaving a small overhang. Fold the overhanging dough under itself and crimp the edge of the crust with your fingers.
• Beat the egg with 1 tablespoon water and brush on the crust edge and lattice top. Sprinkle with the remaining 1 tablespoon sugar and refrigerate until firm, about 30 minutes.
• Position a rack in the lower third of the oven. Put a baking sheet on the rack and preheat to 425 degrees F. Put the pie on the hot baking sheet and bake 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the pie is golden and the filling is bubbly, 50 minutes to 1 hour. (Cover loosely with foil if the top is browning too quickly.) Transfer to a rack to cool completely before slicing.

COUNTRY APPLE CRISP PIE

Steps:

• Place crust in 9-inch pie plate.
• Toss apple slices with white sugar, chopped walnuts, 3 tablespoons flour, spices, and salt.
• Transfer mixture to pie.
• Melt butter and mix in oatmeal, 1/3 cup flour, brown sugar.
• Sprinkle crumb mixture over apple filling in pie.
• Cover pie edges with foil to prevent burning for first 25 minutes of baking.
• Bake at 375 degrees for 50 minutes.
• Remove foil from pie edges after 25 minutes of baking.
• Cool and serve (solo or with ice cream).

COUNTRY CHICKEN POT PIE

Steps:

• Preheat oven to 425 degrees.
• Spray a 10-inch deep dish pie plate or three 4-inch ramekins with nonstick cooking spray.
• Melt margarine in large deep skillet over medium-high heat.
• Add chicken; cook and stir 3 minutes or until no longer pink in center.
• Sprinkle with salt.
• Add beans, bell pepper and celery; cook and stir 3 minutes.
• Sprinkle flour evenly over chicken and vegetables; cook and stir 1 minute.
• Stir in broth, half-and-half, thyme and sage; bring to a boil over high heat.
• Reduce heat to low and simmer 3 minutes or until sauce is very thick.
• Stir in onions and corn.
• Return to a simmer; cook and stir 1 minute.
• Pour into pie crust.
• Bake 20 minutes or until crust is light brown and mixture is hot and bubbly.
• Let stand 5 minutes before serving.