Tamale Pie - Pie for Dinner

1 pound ground beef

2 cups diced peppers of your choice

1 16-oz jar roasted tomato salsa

1 teaspoon salt

1 tablespoon chili powder – ¼ teaspoon ground red pepper

1/2 teaspoon dried oregano

2 boxes Jiffy corn muffin/bread mix (or enough cornbread batter for two 9 x 9 -inch pans)

2 eggs

2/3 cup milk

4 ounces cheddar cheese, divided

8 oz canned corn

Place a large pan over medium heat, and add the beef and peppers. Using a wooden spoon, break up the meat into small pieces while it cooks. Once the meat is in small pieces, add the salsa, salt, chipotle, and oregano. Cook stirring occasionally for 15 minutes. Continue to break up any larger pieces of beef as it simmers. Remove from heat and reserve. Skim any residual fat that comes to the surface.

Lightly grease a 9 x 13 casserole dish. Mix up one of the boxes of Jiffy according to directions, and spread evenly in the bottom of the dish. Top with the corn, and then half the cheese. Spoon over the beef mixture evenly, and pressing down lightly.

Mix up the other box of Jiffy and fold in the remaining cheese. Spread evenly over the top, leaving a small space (1/2-inch) around the edges. Place the casserole dish on a baking sheet pan to catch any drips, and place in a preheated 350 degree F. oven. Bake for 1 hour. Allow to rest for 15 minutes before serving.

Strawberry Rhubarb Streusel Pie - Pie for Dinner

For the filling...

3 cups chopped fresh rhubarb

1 cup sliced strawberries

1 cup sugar

3 Tablespoons cornstarch

1 9” unbaked pie shell

For the crust...

⅔ cup flour

½ cup brown sugar, packed

1 teaspoon ground cinnamon

⅓ cup cold, unsalted butter, cut into pieces

Preheat oven to 375 degrees F. Combine rhubarb, strawberries, sugar, and cornstarch. Mix well to combine and let sit for 10 minutes to set up.

Combine flour, brown sugar, and cinnamon and cut into the butter until you have coarse crumbs. (you can use a food processor and pulse until crumbly)

Turn filling into pie shell and sprinkle topping on top. Place pie on cookie sheet (with sides) to prevent oven spills. Bake at 375 for 50 minutes. Cool completely before serving.

GOOD WITH VANILLA ICE CREAM. ALSO, FROZEN FRUITS MAY BE USED BUT THAW COMPLETELY AND DRAIN IN COLANDER. DO NOT SQUEEZE OUT JUICES.

Dessert Pizza - Pie for Dinner

1 Roll of refrigerated sugar cookie dough

1 Package of (8 oz) cream cheese, softened

1/3 cup of sugar

1/2 tsp of vanilla

cup of halved or quartered fresh strawberries

cup of fresh or frozen blueberries

cup of sliced kiwi fruit 

1/2 cup apple jelly

Heat oven to 350°F. Grease 12-inch pizza pan or spray with cooking spray. In pan, break up cookie dough; press dough evenly in bottom of pan to form crust.
Bake 16 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust. Arrange fruit over cream cheese.
Stir jelly until smooth; spoon or brush over fruit. Refrigerate until chilled, at least 1 hour. Cut into wedges or squares. Cover and refrigerate any remaining pizza.

Crabmeat Quiche - Pie for Dinner

Pre-made Crust

2 large eggs and 2 egg yolks

3/4 c milk

3/4 c heavy cream

1/2 t pepper and

1/2 t salt

8z crabmeat

slim asparagus chopped 4-6 sticks

Partially bake pie crust at 375 F. Whisk eggs and milk and salt and pepper, fold in crab meat and asparagus. Spread in pie shell. Bake about 30 min until knife inserted 1 in from edge comes out clean.

Cheesy Beefy Pie - Pie for Dinner

1 pound ground beef

½ cup chopped onion

1 can (8 oz) tomato sauce

3 oz can mushrooms

¼ cup parsley

¼ teaspoon oregano

2 tubes crescent rolls (such as Bisquik)

3 eggs

6 slices cheese

⅛ teaspoon pepper

Preheat oven to 350 degrees F. Brown meat and onion; drain. Add sauce, mushrooms and spices. Pat 4 crescent rolls into 9” pie plate (pat with a bit of flour). Separate one egg; setting yolk aside. Beat the white with the remaining egg. Spread over half the dough. Spoon meat mixture into shell. Arrange cheese slices on top of meat mixture. Spread remaining egg mixture over cheese. Put remaining crescents on as “top crust”. Brush with the egg yolk.

Bake 50-55 minutes at 350 degrees. Let stand 10 minutes before serving.

Best French Meat Pie - Pie for Dinner

1 lb ground beef

8 ounces ground pork

1⁄2 cup onion, finely chopped

1⁄2 cup water

2 large potatoes, peeled, cut into quarters

1⁄2 teaspoon salt

1⁄4 teaspoon allspice

1⁄4 teaspoon ground cloves

1⁄8 teaspoon pepper

1 double crust pie crust

Combine beef, pork, onion and water in a medium saucepan and mix well.

Cook, covered, over low heat until the ground beef and pork are cooked through, stirring occasionally.

Boil the potatoes in water to cover in a small saucepan until tender; drain.

Add to the meat mixture.

Add the salt, allspice, cloves and pepper and mix well; remove from heat.

Mash the mixture with a potato masher.

Roll the pastry into two 11-inch circles on a lightly floured surface.

Fit 1 pastry into a 9-inch pie plate.

Fill with the meat mixture.

Cover with the remaining pastry, fluting the edge and cutting several vents.

Bake at 450′ for 20 minutes or the crust is golden brown.

theloverscooking.com/best-french-meat-pie/