Rita Winterberger recalls a nostalgic experience when her co-worker brought a meat pie to lunch. The familiar aroma instantly reminded her of her grandmother’s meat pie, a dish she enjoyed during her childhood. After tasting it, she was astonished to discover that it was indeed her grandmother’s recipe. Grateful for the opportunity, her grandmother shared the recipe, and ever since that moment, Rita has been savoring the same delightful meat pie. Let’s explore the history and instructions for preparing this cherished family recipe:

The story of this meat pie recipe dates back to Rita Winterberger’s childhood, where her grandmother used to serve it. The aroma and flavors of the pie hold sentimental value for Rita, evoking memories of cherished moments shared with her grandmother. The co-worker’s pie brought back a flood of nostalgic emotions, connecting Rita to her past. It’s a testament to the power of food in preserving family traditions and the joy it can bring across generations.

PREP: 20 MIN

BAKE: 30 MIN.

MAKES: 2 PIES (8 SERVINGS EACH)

INGREDIENTS

• 2 large onions, thinly sliced
• ¼ cup canola oil
• 2 pounds ground beef
• 2 pounds ground pork
• 3 cups frozen mixed vegetables
• 2 cups mashed potatoes
• 1 tablespoon ground allspice
• 2 teaspoons salt
• ½ teaspoon pepper
• Pastry for two double-crust pies (9 inches)
• 1 egg, lightly beaten

INSTRUCTIONS

1. In a Dutch oven, sauté the thinly sliced onions in canola oil until tender. Remove the onions from the pan and set them aside. In the same pan, cook the ground beef and ground pork over medium heat until they are no longer pink. Drain the excess fat. Remove the pan from the heat and add the cooked onions, frozen mixed vegetables, mashed potatoes, ground allspice, salt, and pepper to the meat mixture.
2. Line two 9-inch pie plates with the bottom crusts of the pastry, trimming the pastry to match the edges of the plates. Fill each pie crust with approximately 5 cups of the meat and vegetable filling. Roll out the remaining pastry to fit the tops of the pies and place them over the filling. Trim, seal, and flute the edges of the pastry. Cut slits in the pastry to allow steam to escape during baking. Brush the tops of the pies with lightly beaten egg.
3. Bake the pies at 375°F for 30-35 minutes or until the pastry turns golden brown.

ADDITIONAL INFORMATION

• This recipe yields two pies, with each pie serving approximately 8 servings.
• The mixture of ground beef and ground pork provides a flavorful and rich base for the filling.
• The frozen mixed vegetables and mashed potatoes add texture and contribute to the overall taste of the pie.
• The spices, including ground allspice, salt, and pepper, enhance the flavors and give the meat pie its distinctive taste.
• The double-crust pastry encases the savory filling and creates a delicious, flaky crust.

By recreating her grandmother’s cherished meat pie, Rita Winterberger continues to enjoy a treasured family recipe that has been passed down through generations. This dish serves as a reminder of the love and memories shared with her grandmother. As Rita bakes these pies, she carries forward her family’s culinary legacy and creates new moments of joy with each bite.