valarltd | Pie Friday

This is just decadent

Toll-House Walnut Pie

2 eggs
1/2 c. flour
1/2 c. sugar
1/2 c. packed brown sugar
1 c. butter, melted and cooled
1 pkg (6 oz) semi sweet chips
1 c. chopped walnuts
1 9" unbaked pie shell

Beat eggs until foamy; beat in flour, and sugars. Blend in melted butter. Stir in chips and walnuts. Pour into pie shell. Bake 1 hour at 325°.

These are a con favorite. I make them ahead and we microwave them. I also tend to use a LOT more vegetables than the recipe calls for.

Greek Hand Pies
For The Pie
2 14.1 oz boxes Pillsbury Pie Crusts
1 lb ground beef
⅓ cup finely diced zucchini
¼ cup chopped black olives
1 teaspoon McCormick Greek Seasoning
¼ teaspoon salt
2 cloves garlic, minced
1 egg lightly beaten with a splash of water.
¼ cup crumbled feta cheese

Tzatziki Dipping Sauce
1 cup plain Greek Yogurt such as Chobani
1 tablespoon lemon juice
1 clove garlic minced
2 tablespoon finely grated cucumber, peeled and seeded

Instructions
Preheat oven to 400.

In a large skillet, brown ground beef stir in garlic and Greek seasoning and salt. Add zucchini and olives and continue cooking until zucchini just starts to soften. Remove from heat.

Roll out each piecrust and cut in half. Spoon a generous amount of filing onto one half of each pie crust half. Top with about a tablespoon of feta cheese. Fold dough over filling and crimp edges with a fork or pinch with your fingers. Place on a baking sheet. Continue with the rest of the pie dough and filling. Brush each pie with egg wash.

Bake for 20 minutes or until golden brown. Remove. Serve with Tzatziki sauce.

For the sauce, Combine all the ingredients in a bowl. Season with salt and pepper to taste.
Makes 8 pies