Pilgrims Pie

By jeanne g
November 3, 2013
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Author Notes: It is the reincarnation of the Thanksgiving Dinner table between two savory crusts.jeanne g

Serves: 6-8

The Filling

  • 2 cups Diced Turkey
  • 3 cups left over veggies (corn, green beans, peas)
  • 2 cups Stuffing (or Dressing if you are from the South
  • 2 cups Turkey Gravy /set one aside
  • 1 cup Mashed Potatoes
  • 1 egg,

The Crust

  • 1 cup Room Temp Butter
  • 2 cups All purpose flour
  • 1 teaspoon salt
  • 1 tablespoon Poultry spices
  • 1/4 cup iced water, added as you knead the dough.
  1. Place the first 4 ingredients of the Filling in a large bowl and fold gently. Set aside.
  2. In a medium bowl place all crust ingredients and mix until a ball forms. Gently knead until the dough is smooth. Cut into 2 sections. Roll out one section at a time until it is about 1/4 inch thick. Place one crust in a prepared deep pie plate. smooth the mashed potatoes over the bottom crust and then spoon in the the filling until it forms a heaping dome. Place top crust and seal the edges by pinching the bottom and top crusts together. with a sharp knife make 3 slits in the top crust to release steam. Scramble the egg with a tsp of water and brush the top crust until it is shiny. Place pie in a pre heated oven and bake for 35 minutes or until crust is golden brown and flaky. Let stand for 5 minutes before serving. top with extra gravy if desired.

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