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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This zesty pie combines ground beef, stewed tomatoes, kidney and pinto beans with zippy seasonings, all tucked into a flaky golden crust. It's a great dish to take to a potluckit slices so nicely, you can easily dish it up for a crowd. Liza Taylor Seattle, Washington Ingredients:
1 pound ground beef |
2 cups sliced fresh mushrooms |
1 cup chopped onion |
4 cups torn fresh spinach |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (15 ounces) tomato sauce |
1 can (14-1/2 ounces) stewed tomatoes, undrained |
2 tablespoons taco seasoning |
1 tablespoon sugar |
1 tablespoon molasses |
crust: |
4-1/2 cups king arthur unbleached all-purpose flour |
4 teaspoons sugar |
2 teaspoons salt |
2 cups cold butter |
12 to 14 tablespoons cold water |
Directions:
1. In a skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. Stir in the next eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes.
2. Meanwhile, combine the flour, sugar and salt in a bowl. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into fourths; flatten each portion into a circle. Cover with plastic wrap. Refrigerate for 30 minutes.
3. Line two 9-in. pie plates with pastry. Divide beef mixture between crusts. Roll out remaining pastry to fit tops of pies; place over filling. Trim, seal and flute edges. Cut slits in top.
4. Bake at 400° for 20 minutes. Reduce heat to 375°; bake 30-35 minutes longer or until golden brown. Let stand for 10-15 minutes before cutting. Yield: 2 pies (6-8 servings each).
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