Reader Recipes

Picture Perfect Pies

FOURTIERE (FRENCH PORK PIE)

Betty Perras of Alexandria

INGREDIENTS:

	1 small onion
	¾ lb. ground pork
	¾ lb. ground beef
	Dash each of ground cloves and Bell's seasoning
	Salt and pepper
	1 pkg. (sleeve) crushed saltines
	Pastry for double 9-inch crust

DIRECTIONS: Saute onion in a small amount of butter. Add a little water, then add meat a little at a time, adding water as needed and stirring so mixture remains loose. Cook all meat, then add spices to taste, a little at a time. Add more water if needed and smooth meat in pan with back of large spoon. Make a well in the center of the meat and stir in crushed crackers once there’s only a little liquid left. Cool slightly. Fill pastry-lined pie pan with meat, cover with top crust and bake at 400 degrees for one hour.

CHICKEN POT PIE

Joann Frazier Hensley of McGahyesville

INGREDIENTS:

	2 cups water
	1 cup frozen mixed vegetables
	4 t chicken bouillon granules
	4 T plus 1 t cornstarch
	2 cups milk
	3 cups chopped, cooked chicken breast
	1 cup shredded cheddar cheese
	2 t minced fresh parsley
	¼ t pepper
	1 single frozen pie crust

DIRECTIONS: In a saucepan, bring the water, vegetables and bouillon to a boil. Reduce heat and simmer, uncovered, for 5-6 minutes or until vegetables are tender. In a small bowl, combine cornstarch and milk until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken breast, cheese, parsley and pepper. Pour into a buttered 10" round baking dish and place pie crust on top. Bake at 375 degrees for 30 minutes or until top is golden brown.

IMPOSSIBLE PIE

Dawn Saunders of Moneta

INGREDIENTS:

	4 eggs
	½ cup flour
	1 ½ cups sugar
	2 cups milk
	1 t vanilla
	1 cup flaked coconut
	½ stick butter

DIRECTIONS: Beat eggs. Mix flour with sugar and add to eggs. Gradually add all ingredients and beat until well mixed. Pour in a well-greased 9" pie plate. Bake at 350 degrees for 30-40 minutes or until firm. Pie makes its own crust and freezes well! You can also cook in an ungreased pie plate in a microwave for 12-12½ minutes depending on its power.

RAISIN PIE

Helen Owen of Clover

INGREDIENTS:

	2 cups seedless raisins
	2 cups water, divided
	½ cup brown sugar (packed)
	2 T cornstarch
	1 t cinnamon
	⅛ t salt
	1 T butter
	1 T vinegar
	Pastry for double 9-inch crust

DIRECTIONS: Boil raisins in 1¾ cups water for 5 minutes. Combine brown sugar, cornstarch, cinnamon and salt and moisten with ¼ cup cold water. Add to raisins, stirring until mixture boils. Remove from the stove and add butter and vinegar. Pour into pastry-lined pie pan. Cover top with pastry. Bake 25 minutes in a 425-degree oven.

APPLE PILLOWS

Patricia Harbin of Louisa

INGREDIENTS:

	15-oz. box refrigerated pie crusts, softened
	2 cups peeled and diced apples*
	⅓ cup sugar
	1 T flour
	1 ⅛ t cinnamon

(* can use 21-oz. can of apple pie filling instead of apples, sugar, flour and cinnamon)

DIRECTIONS: Preheat oven to 400 degrees. Unroll the pie crusts and put on a lightly floured cutting board. Cut each crust into quarters (8 wedges total). In large bowl, combine apples, sugar, flour and cinnamon; mix well. Top half of each wedge with 1⁄3 cup apple mixture. Fold the untopped sides of the wedges over the filling. With a fork, press the edges to seal. Put on ungreased cookie sheet and cut some small slits in the top of each. Bake 15-20 minutes, or until lightly golden.