National Pie Day

Monday, Jan. 23rd, is National Pie Day so here come the pies! They are such fun.




2 lbs. round steak

1/3 c. flour

1 tsp. paprika

1 1/2 tsp. salt

1/8 tsp. pepper

1/4 c. shortening

2 medium onions, separated in rings

1/2 c. water

1 can condensed cream of chicken soup

2 c. cubed raw potatoes

1 can condensed cream of cream of mushroom soup

Butter Crumb Biscuits

1/2 c. dairy sour cream

Cut steak in 1-inch cubes. Dredge with mixture of flour, paprika, 1/2 teaspoon salt and pepper. Place in skillet and brown well in hot shortening. Top with onion rings. Add water and chicken soup; cover and simmer 45 minutes. Add potatoes and remaining 1 teaspoon salt. Continue cooking 15 minutes, stirring occasionally. Pour hot mixture into 1- 1/2 quart casserole. Top with Butter Crumb Biscuits (recipe follows) and bake in 400° oven 20-25 minutes, or until biscuits are golden. Serve with sauce made by heating mushroom soup and sour cream. Makes six – eight servings.




2 c. sifted flour

4 tsp. baking powder

1/2 tsp. salt

1/4 tsp. poultry seasoning

1/2 tsp. celery seed

1/2 tsp. onion flakes

1/4 c. salad oil

1 c. milk

1/4 c. melted butter

1 c. fine bread crumbs

Sift together into bowl the flour, baking powder, salt and poultry seasoning. Add celery seed and onion flakes; stir in oil and milk. Drop by tablespoonfuls into melted butter, then roll in bread crumbs. Place on top of hot meat mixture in casserole and bake as directed in Casserole Beef Pie.




Rice Crust (follows)

3 Tbsp. butter

1/4 c. flour

2 c. chicken broth

2 Tbsp. chopped parsley

2 tsp. salt

1/4 tsp. pepper

3 c. diced cooked chicken

1 c. diced cooked ham

2 c. grated Cheddar cheese

Melt butter; add flour and blend. Add broth and cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Add parsley, salt, pepper, chicken and ham. Pour into  6 rice-lined tart pans. Sprinkle reserved cup of rice mixture over tops of pies. Sprinkle with cheese. Bake in 350° oven 20 minutes. Serve in tart pans.

(4 cups diced chicken may be used instead of ham.)


5 c. cooked rice

2 beaten eggs

1/2 c. melted butter

1 tsp. salt

1/8 tsp. pepper

Mix thoroughly. Reserve 1 cup mixture. Pat remaining rice mixture over bottom and on sides of six greased 6-inch tart pans.




Pastry for 2-crust 9” pie

3/4 c. sugar

2 Tbsp. flour

1/8 tsp. salt

1/2 tsp. cinnamon

1/2 c. seedless raisins

6 c. sliced peeled tart apples

2 Tbsp. orange juice

3 Tbsp. butter or marg.

Combine sugar, flour, salt and cinnamon; mix with apples and raisins; place in pastry-lined pie pan. Sprinkle with orange juice; dot with butter. Adjust top crust and flute edges; cut vents. Bake in 400° oven about 40 minutes, or until crust is browned and apples are tender.

Orange frosting – Mix 1 cup confectioners’ sugar, 3 tablespoons strained orange juice and 1 teaspoon grated orange peel. Spread frosting over hot pie.




Pastry for one-crust pie

3 egg yolks

1 c. thick sour cream

1 c. brown sugar

1/8 tsp. salt

1 Tbsp. all-purpose flour

1 Tbsp. butter, melted

1 tsp. vanilla

3 egg whites for meringue

Line pie plate with pastry. Beat egg yolks and add sour cream. Blend brown sugar, salt and flour, then add to beaten egg yolk and sour cream mixture. Add melted butter and vanilla. Turn into unbaked pastry. Bake 10 minutes at 425°, then 30 minutes at 350°. Cool before covering with meringue. Brown. Serves six. Meringue: Beat egg whites stiff before adding 2 tablespoons in gradually; do not beat in. Place on pie and bake at 350° for 18 minutes until browned.