Serves 6

• 1 9″ pie shell, baked
• ¾ lb. feta cheese, crumbled
• 4 eggs
• 1 cup cream or half & half
• ¼ cup grated Parmesan cheese
• ¾ cup chopped canned tomatoes, drained
• ½ cup chopped green onions
• Salt and pepper to taste (may not be necessary)

Beat together the feta cheese, eggs, cream, and Parmesan cheese until well blended. Scatter tomatoes and green onions evenly over baked pie shell. Pour egg mixture over tomatoes and green onions. Put pie on cookie sheet and bake at 350°F for 40–45 minutes, until lightly browned and set.

For 8 or 9″ pie shell

• 1 ¼ cups sifted flour
• ½ tsp salt
• ⅓ cup oil
• 2-3 Tbsp cold water

For a double crust

• 2 cups sifted flour
• 1 tsp salt
• ½ cup oil
• ¼ cup cold water

Put flour and salt into bowl. Beat oil and water with fork until slightly thickened. Pour all at once over flour mixture and mix with fork. Flatten dough between 2 sheets of waxed paper. Trim pastry so it hangs evenly at least 1 inch over rim. Flute rim as desired. To bake unfilled, pierce bottom and sides with fork. Bake at 450°F for 10–12 minutes. To bake filled, follow directions for the individual recipe.

Serves 8

• pie crust
• ⅔ cup sugar
• ⅓ cup butter, melted
• 1 cup corn syrup
• ½ tsp salt
• 3 eggs
• 1 cup pecan halves
• 2 Tbsp bourbon (optional)
• 6 oz semisweet chocolate chips (1 cup) (optional)

Heat oven to 375°F. Prepare crust.

Beat sugar, butter, corn syrup, bourbon, salt and eggs in bowl until well blended. Stir in pecans and chocolate chips. Pour into pastry-lined pie plate.

Bake 40 to 50 minutes or until center is set.

• 2 pounds beef, in ½-inch cubes
• 3 carrots, in ¼-inch dice
• 4 potatoes, in ¼-inch dice
• 1 leek, chopped
• 1 clove garlic, minced
• Beef broth, optional
• Worcestershire sauce, salt and pepper to taste
• Pastry
• 3 cups flour
• 1 ½ cup vegetable shortening
• 1 beaten egg
• 5 Tbsp cold water
• 2 tsp vinegar

Marinate the meat for several hours in the Worcestershire sauce. Brown with the garlic and a bit of butter. Add beef broth or water just to cover, and simmer until cooked through. Add vegetables and simmer until heated through but not soft. Remove from heat and cool.

Cut the shortening into the flour, then add the liquid ingredients for the pastry. Stir until it pulls together, then form a ball and let rest, covered, in the refrigerator about 20 minutes. Divide pastry into 10 pieces. Roll each into a circle. Place crust on baking sheet and spoon about ½ cup of meat and vegetables into the middle. Fold the crust over to form a half-circle and crimp to seal. Cut a small vent in the top. Bake in a 400° F oven until pastry is golden, about 30 to 40 minutes. Serve hot with brown gravy.

Meat pies can be frozen before baking. To heat frozen pies, place on baking sheet and bake until pastry is golden, about 40 to 50 minutes. Serve with brown gravy.