Best 7 Grammas Meat Pie Recipes

FRECH MEAT PIE (GREAT-GREAT GRANDMA'S RECIPE)

Steps:

• 1. Place ground pork, onions, garlic and water in large pan and simmer on medium low until all water boils away (about 1 1/2 hours) stirring occasionally. Do not allow to brown at the end.
• 2. While meat is cooking, peel and boil potatoes as you would for mashed potatoes. Do not add butter or milk. Can use left over mashed potatoes, if you have them, but there will be enough fat from the pork. Mash thoroughly with a fork.
• 3. When potatoes and meat are done, combine and add spices. Taste and add more depending on your family's taste. We usually heap the above measurements, but use your own discretion.
• 4. Place bottom pie crust in pan. Add filling and top with top crust. Cut a few small slits for steam to escape. Bake at 350 degrees for 35-45 minutes. Tent loosely at the end if browning too quickly. Serve with a tossed salad and "Fifth Generation Salad Dressing", posted below.

GRAMMA'S MEAT PIE

Steps:

• 1. In a large skillet, cook hamburger on medium heat, breaking it up into very small pieces. Add a dash of salt and pepper.
• 2. Half way through cooking, about 5 minutes, add finely diced onion and continue to cook meat almost to the point of browning. Be careful not to over cook the meat, you don't want it brown. It should be very moist with no pink left.
• 3. Remove skillet from the heat and drain any excess grease. Add the potatoes, 2 tablespoons of butter, Morton's seasoning and granulated garlic, stir to combine. Set aside to cool.
• 4. According to package direction, lay the first pie crust into pie plate. Make sure it is evenly and firmly pressed into place.
• 5. Add the cheese to hamburger and gently toss to combine. Be careful not to over mix. Pour the hamburger mix into the pie crust. Cut off excess pie crust. Dab your finger in a little water to very lightly wet the edge of the pie crust.
• 6. Lay second pie crust on top of meat. With the tip of a knife, gently cut little holes or designs into the top crust. Cut off excess/overlapping crust and crimp crust edges together. You can use a fork to press them together or use pinch/press method. To do the pinch/press. In a very quick motion, using the first finger and thumb of the left hand, brace the crust, with the index finger of the right hand push the crust into the left finger and thumb, pinch the crust pushed by the right finger, removing the right finger and gently pressing down with the left finger and thumb.
• 7. Pre-heat oven, 350. Place the pie on the middle rack and bake for 20 minutes. Melt tablespoon of butter and with a pastry brush, paint the top of the pie with the melted butter. Return pie to oven and bake an additional 20-30 minutes, until the crust is golden brown. Let the pie rest about 5-10 minutes before cutting. Enjoy~

GRANDMA'S STRAWBERRY-RHUBARB PIE

Steps:

• Crust Preparation:
• Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
• Preheat oven to 425 degrees F.
• Filling Preparation:
• Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

GOOD OLD MEAT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a 12 inch circle. Set aside.
• Melt margarine in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges.
• Place on a baking sheet, and bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.

GRANNY'S MEAT PIE

Steps:

• Brown meat in Dutch oven and slow cook for 1 hour. Drain grease and mix in soups.
• Spray 9-inch pie pan and form one crust. Fill with meat mixture. Cover with 2nd crust. Vent and seal.
• Bake for 1 hour or till brown at 350 degrees F.

GRANDMA'S GROUND BEEF PIE

Steps:

• In a skillet on med heat cook first 5 ingredients till meat is no longer any pink.
• Add any seasoning of your choice.
• Drain off any fat.
• Press into a ungreased 9 inch pie plate
• Put the cheese on top.
• In a bowl combine eggs,Milk,and biscuit mix , Mix well.
• Pour over cheese.
• Bake at 400°F for 35 min or until knife or toothpick comes out clean.
• In addition you can pour gravy over this wonderful meat pie YUMMM.

GRAMMA'S FAVORITE PIE DOUGH

Steps:

• In a medium bowl, or in a food processor, mix together flour and salt.
• Cut butter into small pieces and mix into flour.
• Add water. You want it just holding together, not wet and sticky, but not crumbly. Don't knead and work it too much.
• Chill dough before rolling out.
• Flour your surface and rolling pin, then roll out.