Cracker Enchilada Pie (without crackers)

 

This is another of Dave Archer’s mother’s pies, when I pulled this out of the recipe box at his house a few months back he told us how it was the most awful pie ever, that the crackers always turned black and that he and his brother untied in their disdain of this pie, so of course I have to try to make it the pie he wished it had been.

Here is my recipe adaptation:

  • 2 1/2 lbs ground beef (or beef and pork)
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 2 T. butter
  • 8 oz ┬átomato sauce
  • 8 oz salsa
  • 1 c. water
  • 2 T vinegar
  • 1 can creamed corn (8 oz?)
  • 1/2 c. sliced olives
  • 1 tsp. salt
  • 2 tsp. chili powder
  • 8 Corn tortilla shells
  • 3 c. shredded sharp cheddar

Directions

Melt butter add onion and garlic, when lightly browned add beef.

When cooked sprinkle flour over meat and mix.

Add corn, vinegar, water, tomato sauce and salsa. Mix.

Add olives and chili powder and salt. stir until combined. Let boil for 5 – 10 minutes.

Butter a 2 qt casserole dish, line with tortilla shells (I used 5 to cover it all).

When meat moisture has thickened a bit, spoon half of it over tortilla shells, cover with half the cheese, top with three remaining tortilla shells, add the rest of the meat mixture and top with cheese.

Bake in 350 degree oven for 45 minutes.

I served it with Sour cream and salsa.

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Raspberry Apple Vanilla Pie

(I am posting the crust recipe I use for most all pies, if I use a different crust I will post it, otherwise all are this basic recipe.)

Double crust recipe

2 1/4 c. flour

1 tsp. salt

3/4 c. butter

1/2 c. cold water

Directions

Mix flour and salt, cut in cubes of butter. When crumbly add water and knead until it can be formed into a ball.

 

Raspberry Apple Vanilla Pie

This is a pie I created. Simple enough.

Filling

12 oz raspberries

3 apples sliced

1/3 c. corn starch

1/4 c sugar

1 tsp. vanilla powder

2 T. lemon juice

2 tsp. butter

2 T. milk

Directions

Heat oven to 400 degrees. Roll out bottom crust and line pie pan.

In a bowl combine apples and raspberries, add lemon juice.

In a small bowl mix sugar corn starch and vanilla powder (if using vanilla extract add it with the lemon juice direct to fruit)

Sprinkle dry mixture over fruit and toss.

Pour into pie pan.

Roll out to crust, place over top and flute edges to seal. Brush top of pie with milk.

Cut slits into top of pie to vent.

Put into oven. Bake 30 minutes. reduce heat to 375, bake an additional 20-30 minutes, until golden and filling is bubbling.

Cool and hour, at least, before serving.

If you like what we’re doing and want to help cover the time it take posting recipes or cost of butter, please consider becoming a patron: http://www.patreon.com/creativeclass