Ohio Meat Pie Recipes

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TRADITIONAL MEAT PIE



Traditional Meat Pie image

Provided by Food Network

Categories     main-dish

Time 1h32m

Yield 1 (9-inch) pie

Number Of Ingredients 13

4 ounces shortening
5.5 ounces all-purpose flour
1/2 tablespoon salt
4.5 ounces cold water
1 tablespoon vegetable oil
2 pounds ground pork
1 onion, minced
3/4 cup grated potato
Salt
Pepper
Allspice
1 egg
3 tablespoons milk

Steps:

  • Preheat the oven to 400 degrees F.
  • Pie Crust: Mix flour and shortening. Add salt and cold water. Add all the cold water at once and mix delicately. Form a ball and refrigerate for 2 hours.
  • Once dough is chilled, flour your worktop. Divide dough in half. Roll out 2 pie crusts. One should be slightly larger than the other, this will be your bottom crust.
  • Meat Filling: Heat the oil in a large pot. Add the pork and onion and cook over medium-low heat for 45 minutes, stirring often. When pork is cooked remove fat from pan. Add grated potato, salt, pepper, and allspice, to taste. Stir well, and let mixture rest for 20 minutes.
  • Preheat the oven to 400 degrees F. Butter the bottom of 9-inch pie plate. Place the bottom crust in the pie plate and poke several holes in the crust with a fork. Make sure an ample amount of crust spills over the edges of the pie plate. Fill the crust with the meat mixture. Level with a spatula. Wet edges of bottom crust and place top crust over meat mixture. Press top crust onto meat mixture to eliminate any air holes. Beat together the egg and the milk to make an egg wash. Pinch the crust edges together and brush the top crust with the egg wash.
  • Bake for 10 minutes. Reduce heat to 350 degrees F and continue baking for 15 minutes or until crust is golden brown.
  • Slice and serve hot or cold.

OHIO MEAT PIE



Ohio Meat Pie image

My mom used to make this comfort stew for us when we were kids - always loved it!

Provided by MSKYEWOLF

Categories     Meat Pie

Yield 6

Number Of Ingredients 17

3 tablespoons vegetable oil
2 onions, chopped
2 cloves garlic, chopped
2 pounds ground beef
12 ounces carrots, chopped
1 green bell pepper, seeded and chopped
1 pound zucchini, diced
⅓ cup raisins
1 ½ teaspoons salt
½ teaspoon ground black pepper
1 ½ cups whole kernel corn
1 ¾ cups baked beans
6 tablespoons butter
¾ cup all-purpose flour
3 ¾ cups milk
1 cup grated Cheddar cheese
4 egg yolks

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onions and garlic; cook and stir until tender. Crumble in the ground beef, and cook until evenly browned. Drain off grease, and reduce the heat to medium-low.
  • Add the carrots, bell pepper, zucchini, and raisins, and season with salt and pepper. Simmer, stirring occasionally, until tender, about 10 minutes. Stir in the beans and corn, remove from the heat, and pour into a casserole dish. Set aside.
  • Melt the butter in a saucepan over medium heat. Whisk in the flour using a fork until smooth. Cook for a few minutes, then gradually whisk in the milk and egg yolks so that no lumps form. Bring to a gentle simmer, then stir in the cheese, and remove from the heat. Pour over the meat and vegetables in the casserole dish.
  • Bake for 25 minutes in the preheated oven, until the sauce is thick and bubbly, and everything is heated through.

Nutrition Facts : Calories 866.2 calories, Carbohydrate 64.4 g, Cholesterol 291 mg, Fat 49.6 g, Fiber 8.3 g, Protein 45.7 g, SaturatedFat 22.5 g, Sodium 1329.8 mg, Sugar 26.4 g

OHIO SHAKER LEMON PIE



Ohio Shaker Lemon Pie image

Gourmet November 1993 Note if you are seeking another recipe, it is not here. Google the name of the other recipe and I bet it shows up. The reviews are NOT for this one. Also click my name. Go to my homepage. Read the directions [wink]

Provided by drhousespcatcher

Categories     Pie

Time 45m

Yield 6 serving(s)

Number Of Ingredients 4

2 lemons
1 3/4 cups sugar
4 large eggs
1/4 teaspoon salt

Steps:

  • Blanch the lemons for 30 seconds then drain and rinse with cold water.
  • Trim the ends of the lemons, toss them, cut the lemons crosswise into paper-thin slices. In a bowl cover the lemon slices with the sugar and let the mixture stand, stirring once after 1 hour, for 8 hours or overnight.
  • Preheat the oven to 425°F Remove the lemon slices from the sugar and arrange them in the shell. Add the eggs and salt to the sugar, whisk the mixture until it is combined well, and pour it over the lemon slices.
  • Cut slits in the crust with a sharp knife, forming steam vents, and bake the pie in the middle of the oven for 25 minutes.
  • Reduce the temperature to 350°F and bake the pie for 20 to 25 minutes more, or until the crust is golden. Let the pie cool on a rack and serve it warm at room temperature.
  • You might want to do a search engine search for the other pie if you bookmarked it.

Nutrition Facts : Calories 281.9, Fat 3.4, SaturatedFat 1.1, Cholesterol 141, Sodium 144.6, Carbohydrate 62.4, Fiber 1.7, Sugar 58.5, Protein 4.6

OHIO MEAT PIE



Ohio Meat Pie image

My mom used to make this comfort stew for us when we were kids - always loved it!

Provided by MSKYEWOLF

Categories     Meat Pie

Yield 6

Number Of Ingredients 17

3 tablespoons vegetable oil
2 onions, chopped
2 cloves garlic, chopped
2 pounds ground beef
12 ounces carrots, chopped
1 green bell pepper, seeded and chopped
1 pound zucchini, diced
⅓ cup raisins
1 ½ teaspoons salt
½ teaspoon ground black pepper
1 ½ cups whole kernel corn
1 ¾ cups baked beans
6 tablespoons butter
¾ cup all-purpose flour
3 ¾ cups milk
1 cup grated Cheddar cheese
4 egg yolks

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onions and garlic; cook and stir until tender. Crumble in the ground beef, and cook until evenly browned. Drain off grease, and reduce the heat to medium-low.
  • Add the carrots, bell pepper, zucchini, and raisins, and season with salt and pepper. Simmer, stirring occasionally, until tender, about 10 minutes. Stir in the beans and corn, remove from the heat, and pour into a casserole dish. Set aside.
  • Melt the butter in a saucepan over medium heat. Whisk in the flour using a fork until smooth. Cook for a few minutes, then gradually whisk in the milk and egg yolks so that no lumps form. Bring to a gentle simmer, then stir in the cheese, and remove from the heat. Pour over the meat and vegetables in the casserole dish.
  • Bake for 25 minutes in the preheated oven, until the sauce is thick and bubbly, and everything is heated through.

Nutrition Facts : Calories 866.2 calories, Carbohydrate 64.4 g, Cholesterol 291 mg, Fat 49.6 g, Fiber 8.3 g, Protein 45.7 g, SaturatedFat 22.5 g, Sodium 1329.8 mg, Sugar 26.4 g

UPSIDE-DOWN MEAT PIE



Upside-Down Meat Pie image

This recipe, which my sister gave me more than 30 years ago, is perfect whenever friends drop by-it mixes up in a jiffy, yet it's substantial and satisfying. -Cora Dowling, Toledo, Ohio

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 13

1 pound ground beef
1/2 cup chopped onion
1/2 teaspoon salt
1 can (15 ounces) tomato sauce
BAKING POWDER BISCUITS:
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon celery salt
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
1/2 cup whole milk

Steps:

  • In a large cast-iron or other ovenproof skillet, cook ground beef and onion until the beef is browned and onion is tender; drain. Add salt and tomato sauce; simmer 10-15 minutes. , Meanwhile, combine flour, baking powder, celery salt, paprika, salt and pepper in a bowl. Cut in butter until mixture resembles coarse meal. Add milk and stir until a soft dough forms. Drop by tablespoonfuls onto meat mixture. , Bake, uncovered, at 475° until biscuits are golden, 20 minutes.

Nutrition Facts : Calories 421 calories, Fat 20g fat (11g saturated fat), Cholesterol 83mg cholesterol, Sodium 1827mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein.

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