January 21, 2010 ( Happy Birthday, dear, sweet Sister!)
This is my first official shot at a savory pie. Chicken pot pie, tomato-onion pie, spinach-cheese pie, seafood pie, dozens of different egg based pies…these are a few that come to mind when I think of savory pie. The French would call this particular one Sausage Quiche, but since it is a pie blog I call it Sausage Pie.
I admit I have been holding off on making a savory pie since I knew it would be hard to share this type of pie with others. Savory pies are the kind that do double duty since they can be a meal in itself. With four growing boys and a husband who really likes pies of all types, I envisioned after the swarm of five males attacked it, there would not be a piece left on the pie plate. Another reason for the delay, is that I am truly enjoying the fun of the reviews. If there is no pie to share, there are no reviews. And I can’t imagine my boys ranging in age from 4-9 would want to write a comment on the blog. They are more interested in finding out what is for dessert. Yes, it is true, I admit I haven’t shared my previous pies with the boys….bad Mom! (Well, actually I did let a couple of them taste the Raisin Pie, which they did not care for either.) Once I get on to the fruit pies I know there will be upheaval in the house if I start handing out pieces. Doubt many samples will pass through the door unless, I decide to double my recipe and make TWO of the same kind…..
……which I did today because I wanted to bring one to share with my women’s prayer group and one to feed to my family. So when you look at all the photos and you see two pie crusts and the proportions of ingredients seem a bit large it is because I doubled this recipe.
For this pie, I decided to use whole wheat flour since it is better for you and it seems more flavorful for a savory pie. Mom doesn’t use whole wheat flour in her pies, so I made up my own version of a whole wheat pie pastry based on Jan Mom’s recipe. Whole wheat flour is a different animal than white flour. It absorbs water and oil more readily, and it is not as smooth or easy to roll out. Don’t be surprised it you have to use cuss words or start over and add more water to the mixture.
PAULA’S WHEAT PIE PASTRY
- 1 cup + 3 tablespoons whole wheat flour
- pinch of salt
- 1/3 cup +2 tablespoons Crisco vegetable oil
- 3-4 tablespoons cold water
Mix flour, salt and oil with a fork. Add water, mix and form into a ball. Spread 2 tablespoons of water on the counter, then lay your bottom layer of wax paper down. Roll dough ball in between two pieces of wax paper until flat. Add curse word here! Peel top layer of wax paper off and flip other layer of wax paper and rolled dough onto a 9″ pie pan. Form decorative crust. (Poke holes around rim of crust if single). Bake for 12-14 minutes at 375° or until golden brown if recipe asks for a “baked pastry shell”. Cool on a wire rack.
My inspiration for Sausage Pie came from my go-to internet recipe finder at Food Network. The more famous Paula D., that is Paula Deen, posted this as: Ron’s Tybee Island Sausage Pie. Since I have once again made my own alterations to it, I am going to list the recipe as it was prepared and baked by me. But if you want the original, here is the link: http://www.foodnetwork.com/recipes/paula-deen/rons-tybee-island-sausage-pie-recipe/index.html Usually, I look at the review beforehand, this time I did not. I made it, then ate a piece and then went back to see what the group consensus was. It scored pretty high on the taste factor and once you get over tackling the pie crust, the rest is a piece of cake. I mean pie.
- Paula’s whole wheat baked pastry shell
- 1 pound ground sausage
- 1/3 cup of chopped onion
- 1 tablespoon of butter
- 3/4 cup of milk
- 1 (8-ounce)* package of cream cheese
- 3 eggs
- 1 cup of cheddar or cheddar/jack cheese
- 1/2 teaspoon of Worcestershire sauce
- 1/2 teaspoon of salt (if needed)
- 1/8 teaspoon of pepper
Preheat oven to 375°. In skillet over medium heat, crumble and cook sausage until done. Drain off fat, remove sausage and set aside. Melt butter in skillet and saute onions until tender. Add the milk and heat mixture until steam rises, but does not boil. Cut the cream cheese into pieces, add it to the onion mixture and remove pan from heat. In a large bowl, beat the eggs, then add the cheddar/jack cheese, the onion mixture, Worcestershire, salt and pepper. Mix thoroughly and pour this into a baked whole wheat pie crust. Top with sausage, and bake 30 minutes, or until set.
*the Food Network recipe asked for a 3 ounce package of cream cheese. Can’t think of any package of cream cheese that comes in that size so I figured it was a typo. I used an 8 ounce package instead.
- I did want to use curse words as I was rolling out one of the whole wheat pie crusts. I actually sent everyone out of the kitchen so that I could concentrate better and figure out why it was not rolling properly. A tablespoon of water and a drop more of oil did the trick.
- Since I doubled the recipe, I used one tube of hot sausage and one tube of mild because that was what was on hand. I combined both together so the taste was probably considered “medium”.
- I used one cup of cheddar and one cup of cheddar/jack cheese. Combining both these as well.
- I had a lot of filling left over even with two pies and that is when I rechecked the amount of my ingredients. Have you heard of a 3 ounce package of cream cheese? I didn’t look at the number, instead I assumed it was the normal 8 ounce size package. Lesson learned, read the fine print. But honestly, I don’t think it really mattered. The pie was still fabulous. I rate it a 7.5!