Kathy's Meat Pie

 Pie for dinner? Yes, please! Kathy Maanika of Escanaba, Michigan, shares her family recipe.

Ingredients

    1/3 cup chopped onion
    2 teaspoons butter
    1 pound extra-lean ground beef
    1/2 pound lean ground pork
    1 1/2 cups torn white bread
    1 1/2 cups water
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground allspice
    1/2 teaspoon salt
    1/4 teaspoon ground nutmeg
    1/8 teaspoon ground black pepper
    1 cloves garlic, minced
    Pastry for Double Crust Pie or one 15-oz. package rolled refrigerated unbaked pie crust (2 crusts)
    Ketchup, barbecue sauce, and/or sour cream (optional)

Pastry for Double-Crust Pie

    2 1/2 cups all-purpose flour
    1 tablespoon salt
    1/2 cup shortening
    1/4 cup butter, cut up, or shortening
    1/2- 2/3 cup ice water
 

Directions

1. In a large skillet, cook onion in hot butter over medium heat 4 minutes or until tender. Crumble meats and add to skillet. Add bread and water; bring to boiling. Simmer, uncovered, for 20 minutes, stirring occasionally. Stir in spices and garlic. Simmer, uncovered, 5 to 8 minutes more or until thick.
2. Cool about 20 minutes, stirring occasionally. Meanwhile prepare and roll out Pastry for Double-Crust Pie. Line a 9-inch pie plate with one pastry circle. Transfer meat mixture to the pastry-lined pie plate. Cut slits in the remaining pastry circle. Place pastry circle on filling and seal. Crimp edge as desired.
3. Bake in a 350 degrees oven for 50 to 55 minutes or until golden. Cool on wire rack 15 minutes before serving with ketchup, barbecue sauce and/or sour cream.

Pastry for Double-Crust Pie

1. In a large bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together. Divide dough in half. Shape each portion into a ball.

nutrition information

Per Serving: 

cal. (kcal) 424, 

Fat, total (g) 23, 

chol. (mg) 54,

 sat. fat (g) 9, 

carb. (g) 36, 

Monounsaturated fat (g) 7, 

Polyunsaturated fat (g) 4, 

Trans fatty acid (g) 2, 

fiber (g) 2, 

sugar (g) 1, 

pro. (g) 17, 

vit. A (IU) 194.36, 

vit. C (mg) 0.59, 

Thiamin (mg) 0.39, 

Riboflavin (mg) 0.33, 

Niacin (mg) 5.92, 

Pyridoxine (Vit. B6) (mg) 0.29, 

Folate (µg) 88.7, 

Cobalamin (Vit. B12) (µg) 1.34, 

sodium (mg) 589, 

Potassium (mg) 272, 

calcium (mg) 30.29, 

iron (mg) 3.6, 

Percent Daily Values are based on a 2,000 calorie diet
 

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