While savory vegetable pies are not as well known in this country as meat pies, they offer a creative way to dress up everyday foods. Serve a wedge of this attractive tomato-topped pie as a side dish for a company dinner or as a light luncheon main dish.
Bake-Off® Contest 37, 1996
Christina Hurst
Atlanta, Georgia
Pie
-
1
-
box Pillsbury™ refrigerated pie crusts, softened as directed on box
-
2
-
cups water
-
3
-
tablespoons butter or margarine
-
1/2
-
teaspoon salt, if desired
-
1/2
-
teaspoon garlic powder
-
1/8
-
teaspoon white pepper
-
2 1/2
-
cups Hungry Jack® mashed potato flakes
-
1/2
-
cup sour cream
-
1/4
-
cup real bacon bits, or 4 slices bacon, cooked, crumbled
-
1/2
-
cup thinly sliced green onions (about 8 medium)
-
1
-
cup shredded Cheddar cheese (4 oz)
-
2
-
small tomatoes, thinly sliced
-
1
-
tablespoon olive or vegetable oil
Garnish
-
2
-
tablespoons thinly sliced green onions (2 medium)
-
1/2
-
cup sour cream
Steps
-
1
Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch deep-dish glass pie pan or 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool while making mashed potatoes.
-
2
Meanwhile, in 3-quart saucepan, mix water, butter, salt, garlic powder and pepper. Heat to boiling. Remove from heat. Stir in potato flakes, 1/2 cup sour cream and the bacon bits.
-
3
Sprinkle 1/2 cup onions in bottom of cooled baked shell; sprinkle with cheese. Spoon and spread potato mixture evenly over cheese. Arrange tomato slices around edge, overlapping if necessary. Brush potato mixture and tomatoes with oil.
-
4
Reduce oven temperature to 400°F; bake 15 to 20 minutes or until thoroughly heated in center. Cool 5 minutes. To serve, sprinkle with 2 tablespoons onions. Cut into wedges; top each serving with 1 tablespoon sour cream.
-
1
Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch deep-dish glass pie pan or 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool while making mashed potatoes.
-
2
Meanwhile, in 3-quart saucepan, mix water, butter, salt, garlic powder and pepper. Heat to boiling. Remove from heat. Stir in potato flakes, 1/2 cup sour cream and the bacon bits.
-
3
Sprinkle 1/2 cup onions in bottom of cooled baked shell; sprinkle with cheese. Spoon and spread potato mixture evenly over cheese. Arrange tomato slices around edge, overlapping if necessary. Brush potato mixture and tomatoes with oil.
-
4
Reduce oven temperature to 400°F; bake 15 to 20 minutes or until thoroughly heated in center. Cool 5 minutes. To serve, sprinkle with 2 tablespoons onions. Cut into wedges; top each serving with 1 tablespoon sour cream.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 370
- Calories from Fat
- 210
% Daily Value
- Total Fat
- 23g
- 36%
-
- Saturated Fat
- 12g
- 60%
- Trans Fat
- 0g
- Cholesterol
- 50mg
- 16%
- Sodium
- 410mg
- 17%
- Total Carbohydrate
- 32g
- 11%
-
- Dietary Fiber
- 1g
- 6%
- Sugars
- 2g
- Protein
- 8g
- Vitamin A
- 15%
- 15%
- Vitamin C
- 4%
- 4%
- Calcium
- 10%
- 10%
- Iron
- 4%
- 4%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2016 ®/TM General Mills All Rights Reserved