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While savory vegetable pies are not as well known in this country as meat pies, they offer a creative way to dress up everyday foods. Serve a wedge of this attractive tomato-topped pie as a side dish for a company dinner or as a light luncheon main dish.
CRUST
1 (15-ounce) package refrigerated pie crust
FILLING
2 cups water
3 tablespoons butter or margarine
1/2 teaspoon salt, if desired
1/2 teaspoon garlic powder
1/8 teaspoon white peppers
2 1/2 cups mashed instant potato flakes
1/2 cup sour cream
1/4 cup purchased real bacon bits, or 4 slices bacon, cooked, crumbled
1/2 cup thinly sliced green onions
1 cup (4 oz.) shredded Cheddar cheese
2 small tomatoes, thinly sliced
1 tablespoon olive oil or vegetable oil
GARNISH
2 tablespoons thinly sliced green onions
1/2 cup sour cream
Heat oven to 450°F. Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 9-inch deep-dish pie pan or 9-inch pie pan. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool while preparing mashed potatoes.
Meanwhile, in large saucepan, combine water, butter, salt, garlic powder and pepper. Bring to a boil. Remove from heat; stir in potato flakes, 1/2 cup sour cream and bacon bits; mix well.
Sprinkle 1/2 cup onions over bottom of cooled baked shell; sprinkle with cheese. Spoon and spread potato mixture evenly over cheese. Arrange tomatoes around edge, overlapping if necessary. Brush potato mixture and tomatoes with oil.
Reduce oven temperature to 400°F. Bake pie for 15 to 20 minutes or until thoroughly heated in center. Cool 5 minutes. To serve, sprinkle with 2 tablespoons onions. Cut into wedges; top each serving with 1 tablespoon sour cream.
Chris Hurst - Atlanta, Georgia
Bake-Off® Contest 37, 1996 Prize Winner
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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