Being the thrifty mom I am, I bought pie crusts when they went on sale post-holiday. Now what can I do with these? Seeing as my ingenious plan for pie fell flat because I didn’t buy any filling and had nothing on hand to make some from scratch, savory was the way to go.
Often Sheppard’s Pie is what comes to mind when there are lingering veggies as we dwindle our cupboards following the gluttony of December. Since the pie crusts needed to be used, they would simply replace the mashed spuds atop the meat-veggie-gravy filling.
If you have purchased pie crusts, you will know they come in pairs. Now what is the second one going to be? Remember how I thought a fruit pie was out of the question? Think outside of the pastry box! I made a flat apple pie.
Roll out the crust and slather with butter, cinnamon and brown sugar. Fold the crust in half and poke some vent holes with a fork or tip of your knife. Brush the top with egg wash and bake at 350ºF (175ºC) for 10 minutes, just until lightly golden. Thinly slice apple and arrange in a pretty fashion on the crust. Dust with cinnamon and sugar or honey and return to the oven until the apple is soft. You can then kick back with a slice a la mode.
Oh wait, the turkey pot pie! Right.
Fill a casserole, I’ve used an oval shaped one, with browned lean ground turkey (leave the turkey out to make it vegetarian!), peas, corn, onion, carrot, celery spinach (for Hubby) and a can of mushroom soup. Season to taste with salt and pepper. Top with a prepared pie crust, brushed with egg wash (or milk). Bake at 350ºF (175ºC) for about 15 – 20 minutes, or until the crust is done. Don’t forget to poke a few vents for the steam to escape!
Doesn’t that look like a winter supper?