Meatball Pie

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• 3/4 cup soft breadcrumbs
• 1/4 cup chopped onion
• 2 tablespoons fresh minced parsley
• 1 teaspoon salt
• 1/2 teaspoon dried marjoram
• 1/8 teaspoon pepper
• 1/4 cup milk
• 1 egg, lightly beaten
• 1 lb ground beef
• 1 (14 1/2 ounce) can stewed tomatoes
• 1 tablespoon cornstarch
• 2 teaspoons beef bouillon granules
• 1 cup frozen peas
• 1 cup sliced carrot, cooked
• 2 2/3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup shortening
• 7 -8 tablespoons ice water
• half-and-half cream

Recipe

• 1 in a bowl, combine the first 8 ingredients; crumble beef over mixture and mix well (mixture will be soft). divide into fourths; shape each portion into 12 small meatballs. brown meatballs, a few at a time, in a large skillet; drain and set aside.
• 2 drain tomatoes, reserving liquid. combine the liquid with cornstarch; pour into the skillet. add tomatoes and bouillon; bring to a boil over medium heat, stirring constantly. stir in peas and carrots. remove from the heat and set aside.
• 3 for crust, combine flour and salt in a bowl. cut in shortening until the mixture resembles coarse crumbs. add water, 1 t. at a time, tossing lightly with a fork until dough forms a ball.
• 4 on a lightly floured surface, roll half of dough to fit a 10 inch pie plate. place in ungreased plate; add meatballs. spoon tomato mixture over top. roll remaining pastry to fit top of pie. place over filling; seal and flute edges. cut vents in top of crust. brush with cream.
• 5 bake at 400 for 45-50 minutes or until golden brown. if needed, cover edges with foil for the last 10 minutes to prevent overbrowning. let stand for 10 minutes before cutting.