Meat and Vegetable Pies
Just saying the word Pie brings all imaginations of beautiful full of mouth watering bites of apple, rhubarb, chicken, pork and of course steak and kidney. Or like the one pictured above, this savoury dinner showstopper calls for a unique hot-water crust that's sturdy enough to holds its own against Martha's chicken-and-pork filling studded with pistachios and fresh herbs. I've yet to try this but would be perfect for a Christmas Holiday lunch or supper.
So what is a pie the best description I've found is that from Wikipedia... A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. Sweet pies may be filled with fruit (as in an apple pie), nuts (pecan pie), brown sugar (sugar pie) or sweetened vegetables (rhubarb pie). Savoury pies may be filled with meat (as in a steak pie or a Jamaican patty), eggs and cheese (quiche) or a mixture of meat and vegetables (pot pie).
Pies are defined by their crusts. A filled pie (also single-crust or bottom-crust), has pastry lining the baking dish, and the filling is placed on top of the pastry but left open. A top-crust pie has the filling in the bottom of the dish and is covered with a pastry or other covering before baking. A two-crust pie has the filling completely enclosed in the pastry shell. Shortcrust pastry is a typical kind of pastry used for pie crusts, but many things can be used, including baking powder biscuits, mashed potatoes, and crumbs.
Pies can be a variety of sizes, ranging from bite-size to ones designed for multiple servings. Want to know more about the good old pie check my Art of the Pie page out... The Art of Pie